Absolutely awesome, I'm glad you found something cool to do with the Bourbon wood, I'm still using it and actually used some for one of my Thanksgiving Turkey's on the Big Green Egg.
OMG I would die for some wood like that. Ive been stuck in Vietnam since covid and started brewing my own alcohol. I miss the flavour of that soaked oak!
Hello from Turkey. I love what you are doing and I am inspired from your videos. I just started fermented chilli sauce business. I hope will succeed like you. By the way the pepper you used in this sauce is I believe a Turkish pepper. Antep is the name of the city, acı means spicy and dolma is the name of the food that you make with it. I am flattered. Next time I hope you will be able to use another Turkish pepper named Samandağ. It is not a super-hot but it is the most spicy Turkish pepper. I would love to send you the seeds of this pepper.
I grew 4 plants of Garden salsa peppers, ended up with 3kg so I smoked them and added them to a piri piri ferment.I think its one of the best sauces I've ever made! Now I'm thinking about this sauce and have an idea for next year's pumpkins ! Thank you for the great videos!
I’m currently fermenting jalapeños from my garden for my first sriracha sauce. I just ordered a sriracha from you that I’m excited to try. Last year I made a cayenne hot sauce similar to Frank’s, but way better, using cayenne peppers from my garden. I’ll be doing that this year as well.
Ive just made a green chilli, lime and coriander. Didnt follow a recipe. Had a good idea from videos of how to do it. It has turned out awesome. So tasty and just the right heat.
I cold smoked some halal beef bacon for my Muslim brother in law yesterday, and I added provolone cheese into the mix. It's so good smoked and enjoyed the traditional way which is baked with tomatoes and usually oregano. Love your content.
Last year I Smoked about 5 pounds/2kilos of tobaccos and made an incredible hot sauce with that. This year I made a smoked , red jalepino hot sauce which is my best ever. My wife says I need an intervention. I’m up to 4 smokers. If you would like to try them (and you would) let me know. I’d be happy to send you some. From a rugger in New Jersey.
I still have three ferments going. The first I finished the sauce for and I could taste that it was still "green". The sauce I finished was Fatalli only. Still fermenting are fatalli with fennel, chocolate bhutla and garlic, and fatalli and white bullet habanero with garlic and a little fennel (looking forward to this one). Already this is a much better year than the last time I tried fermenting sauce a few years back. I had absolutely no idea what I was doing and it was not good. I might have even added the vinegar before the fermentation if I remember right. Thanks for all the info on fermenting, should result in a great sauce, cant wait to try it!
One last comment lol. I was wondering if you could try and grow some black pearl peppers and do a video about them. They are an ornamental but they have spice and I can't find any decent videos on them. You're the pepper master. Thanks.
I would love to give this a try. Hopefully you will make some more sometime in the future. I was not quick enough to order one. Another awesome video Shaun! Thanks for all you do. Happy Holidays - Shane
Wait what? Smoked Pumpkin Hot sauce. Now this sounds really interesting. I except something with a strong pumpkin flavor and some spice but, not super hot. A bit yes, and a little finishing sweetness in the end. I'd do it.
Thanks for another excellent video with subtle yet important tips, e.g. fermentation with little Lactobacillus availability. Last year struggled with the mash due to too much headroom (thx for vinegar spray tip). This year's Louisiana style did a mash starter and now fermenting main mash from ex-frozen peppers, both steps using the small batch vacuum bag approach. Experiment is after fermentation, adding vinegar & garlic powder, stirplate, sieving, then add a bit of dried herbs into the bottles and let it mature for a while to check out different flavour profiles. 1x Thyme, 1x Rosemary and 1x Rosemary+Thyme. Stay spicy :)
I grew ghost peppers this year and came across a bourbon, brown sugar and maraschino cherry recipe. Marinade the cherries and peppers in the bourbon then add the rest of the ingredients and cook to remove the alcohol. Turns into a glaze. Thinking it would be good on some smoked baby backs or grilled chicken. Maybe a jam would be good, too. Most people seem okay with the heat. But still working on the recipe.
I can only grow a garden every couple of years because the grasshoppers are like a plague and unstable, but the hottest peppers I’ve been able to grow so far are habaneros and I have not tried fermenting before I am going to try it but my favorite so far is habanero and pineapple, I’ve heard that habanero and mango is pretty good also
I made a really nice 7 pot yellow habanero sauce. Lots of garlic, and a touch of apple. Mango habanero is I mostly see people do. The apple worked really well though. So much variety to apples too. The one I used was a sweet red apple. I going to keep experimenting with different apples. My wife doesn't like the really hot sauces. So there's a sour apple serrano sauce in her future. She loves the mild ones that I make. Dabble with some apple CC!
Eager to taste the sauce. I have never made smoked one, since I don't have a smoker. Perhaps using smoked salt instead of smoking peppers would give similar result. My best sauce of this year is from fermented Bahamian Goat and dried apricot.
👍Really great video, i like pumpkin myself and i love gourme food, a scoville heat scale would be great to have. If you have any link for it would be helpful that you recommend. Keep up the good work, it gives great joy for food making. 👍
I've been considering doing a smoked butternut and habanero with cinnamon and sugar so this is very much along the lines of that with a bit more complexity than mine. My favorite this year was a braaied pineapple, ginger and jalapeño sauce. The jalapeños have been surprisingly hot this year so it has a nice little bit of spice but not at all overpowering.
I did a Ghost fermentation this year that I then added a Vanilla/Fig glaze sauce and some 5 Spice to that came out really interesting. Sweet, but with the long ghost burn.
I have 3 vacuum ferments going. A aci crystal and garlic, a green jalapeno, and a sriracha style with a ton of garlic. Been in the ferminator for near 2 weeks now.
Hi ChilliChump. This sauce looks amazing! I have experimented this year and made a sweet Yellow Reaper sauce, roasted yellow bell peppers, roasted garlic and pineapple juice! Its really nice.
Cool! Crap I ate the last pumpkin of this season (not good for pumpkins, I must say) three days ago :D. Always cooked them with hot peppers for whatever dish, never thought of fermenting them with peppers! It should've been so obvious! I'll take notes and try something similar next years, I am probably trying one last batch with the last ripe aji largo rocotos and a bunch of not perfectly ripe tabascos and then I'm done with this season, I'll lurk again in your videos to find inspiration on what else I could add in.
Yeah need to harvest my Jalapenos almost had some last week from the shop because wanted to leave myne abit longer and afterwards checked myne again looked like gaints against the ones from the store. Edit bought some Mad Hatters today since i like the look of the chilli
I make smoked chipotle mayo / sauce , it's the best !! It would be interesting to see you make smoked chipotle/smoked peri peri hot sauce ,that is something that I'd love to try.
Sadly finished your black garlic hot sauce, I loved it. Hoping that you do another heavy garlic one again for your shop. I'll get a big bottle next time.
I started making hot sauce just recently, I made a garlic habanero sauce where I used both fried and fresh garlic to really get those flavors shining through. Great for making spicy Mayo or on chicken. My next sauce was a ghost pepper sauce with some chipotle pepper for smokiness and lemon for some sharpness. That one is my dads favorite and I quite enjoy it as well!
I missed the name of the large beautiful looking chilies added to the mix. The ones that look like sweet peppers. if anyone knows I'd be very grateful thank you. They will make a great addition to my chili collection. Thank you. Edit: Not to worry the name was mentioned later. Thank you. Antep Aci Dolma - they look fantastic.
Have you tried making a sauce out of oven baked peppers? I did make a sauce using 30 days fermented peppers that i cooked afterwards in the oven for 15 minutes at 170 celsius and i really love the taste!
I'd be very interested to know what situations you'd use this hot sauce - lots of warm wintery spices and flavour profiles going on there! Edit: Ahh you just explained in the vid hah!
Hi, Love your videos and I’ve started fermenting my homegrown peppers with much help from your channel. I have a question about the length of fermentation. I see you fermenting anywhere from 2 weeks to 6 months and more. So what determines the length of fermentation and why? Is it like whiskey (the longer the fermentation the better) or is there something more scientific to it? Thanks in advance for your help!
Hi there, I'm glad you are enjoying my content! Thank you for watching! Here are a couple of my videos which should help you out Minimum ferment time ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VZt7PY8ESg4.html Maximum ferment time ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6wdkVQJbNwQ.html
Never thought of putting pumpkin in hot sauce. I'm gonna have to try that next year. Why can't you put that back in the bowl if your bowl is clean/sanitized and your ph meter should also be clean/sanitized right? My first smoked hot sauce is still fermenting. I smoked tomatillos in it and added green peppers. I haven't decided how long I'll ferment it but it's been going for a good few months already.
It's mostly a better safe than sorry thing, and you know we're going to use some as soon as it's done anyway! You're tomatillo sauce sounds delicious btw!
I spoke about this in a recent sauce video. I do a lot of iterations of sauce starting with a base idea. I will adjust each version, considering what's missing etc.. I have a good understanding of what chillies, flavours, spices etc work well together...so it helps with getting a good start. A few sauces I only need to do a couple iterations...others can take up to 20 revisions to get right. It can be seriously time consuming especially when fermenting too (even that I do at different fermenting temperatures, length of fermentation, salt content, etc. to get the flavour profile I want to start with)
I am making a peach atchar tomorrow. Any nice ideas with spice? Got pepper, turmeric, hot curry, pepper, ginger, mustard seeds, coriander seeds, chillies... etc... lots of peaches not quite good enough for the shops. Good enough for me, free! Pigs are getting fat on these beautiful peaches...
I've previously suggested increasing price, and ChilliChump rejected the idea. What I'm going to suggest instead is a two-tier system. Sell most of the product at a low price where it sells out almost immediately, but also offer some bottles at a much higher price for people who can afford it and are interested in supporting the channel that way. Maybe sign and number the bottles as collectables.
Thanks for this - it looks great. I started my batch tonight but used butternut and loads of Scotch Bonnet (all I could find) while smoking some pulled pork. Question - how did you bottle this post fermentation to avoid burst bottles or is keeping it in fridge sufficient?
If you ferment thoroughly enough then no further fermentation will take place (getting the pH lower than 3.4). Alternatively, heat the sauce up to 65' C for 10 minutes. That will kill the fermentation too
im actually surprised you didn't mention the clove flavor. It looked like you put a lot in and clove tends to over power I made a green Nando's style sauce with Jalapenos & Hungarian Wax. I am always surprised how Jalapeno's tend to get hotter when they ferment. Next time i want to try it with lime instead of lemon
Hi! I've been watching a few of your videos to try and figure it out, but I can't so thought to just ask a quick question (I'm currently making my first hot sauce!). Do you make a salt brine based on water weight, or water + peppers weight? For the batch I'm making, I'm going water only, so hope that's enough! Thanks in advance, and love your channel!
Hi Danny! Welcome to my channel! When doing a brine fermentation, you only add salt to the weight of the water, don't include the weight of the peppers etc. So for a 3% brine, add 30g salt to 1000g water (1 litre). Use what you need of the brine to cover over the peppers.
@@ChilliChump OMG! WOW! I can't believe you even replied to me, let alone so quickly! YOU'RE THE MAN!!! OK great -- that's exactly what I did! I'm starting to only do brine fermentations, so I'll go by this rule moving forward. Other people say other things, but I'm gonna trust you -- the ChilliCHAMP!
No problem! Happy to help when I can. I hope you enjoy the rest of my videos! Brine fermentations are pretty great. I talk about them compared to mash fermentations in this video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1IyrvH-Gexk.html I still do quite a few brine fermentations myself.
@@ChilliChump oh yeah, i really do enjoy a lot of your videos! i already got my wife promising me that when we get a house, i "get the garage" and i'm gonna build a Ferminator of my very own! Thanks for sharing that video -- gonna watch it tonight!
@chillichump Hi - I actually have another question for you, if you don't mind. I'm making the two types of sauces I had mentioned earlier, and both have a white substance at the bottom of the jars. I suspect this is kahm yeast, but from what I've researched kahm yeast appears at the top of the brine. i'll avoid it as best I can, and i know it's not mold, but want to know what you think it is, or if i should just throw away the jars all together. they've been fermenting 7 days - I wanted to do closer to 21, but at this rate I feel like the white substance will get even bigger. thanks in advance!
Do you have any plans to make a hotter chilli salt? I’ve just ordered my 2nd tub of nyami salt which is nice but very subtle, i’d like something with a bit more kick....
That's a great use for pumpkin, and smoking it too! I bet that tastes lovely... I find it so difficult to find Antep Aci Dolma seeds, I've searched online for the past couple of years and never find a site that has them in stock. Any recommendations on where to get hold of some seeds?
You could publish a video now that was meant for Easter and I wouldn't care. As long as it's your usual quality you won't hear complaints. Unpopular opinion: I just don't get why people like smoked stuff. Very few products will actually improve because of that.
Because of allergens. There may be trace of nuts in my prep area from previous spice preparations etc. The likelihood of there actually being any nuts trace is minimal...but has to be included as part of a legal requirement
@@ChilliChump Even better. It's important to keep the glass membrane conditioned otherwise it will be irreversible damaged and the measurements will be incorrect.
@@delta9vdp Not sure about the damage. Last year I kept it dry since I didn't know how to keep it properly. It did't get damaged. Still works. Of course, now I keep it properly :)
@@linaso9739 You lucky you. Be sure to calibrate before you measure and better use 3 different calibration solutions (pH4, 7 and 10) use the pH4 and 10 for the calibration and check with the pH7. I've had experiments go completely wrong because I was sure my meter was correct. It is possible to revive a dried out sensor but succes is not guaranteed.
@@delta9vdp I have calibrated it and it works perfectly. Instruction tells that if you kept it dry, you need to put it into water for a few hours and recalibrate.
Just had a look, and you are right! RU-vid added 7 mid-stream adverts! This gets added automatically by RU-vid. I have now manually removed the majority of them.
