I know I am not sharing my full recipe with you here, but I have a few great recipes to share with you in the coming months! I hope you still enjoyed the video!
No No It's great everyone should go out and experiment on there own. You give a good solid base to go from and when I come up with something that tastes great from trying my own ideas. It feels so much better and gives a sense of pride. I love that you show and explain possibilities that we can try on are own. Yes it is not all my idea but the twists that we can come up with are one of the things that make it fun. It's less work and more of a fun hobby to do. I had no idea before of what could be tried and probably would not have tried some of the thing I do now. What you do is good and more then enough. No need to give out recipes better to give out what's possible and what is not safe to do. Give us a good solid start and let us grow from there. Thank you much for all the help and advise you share with us to help us find enjoyment like you in this.
Received our blazing buffalo and garlic fire yesterday. Both awesome! I put 1Tbsp of garlic fire on a chicken strip and went for one heck of a firey ride 🔥 🌶. Great flavors. Thank you.
Your attitude and passion is awesome and your emphasis on flavor in your sauces is spot on!!!!! Andre handled that spoonful really well, despite hiccups. Stay safe and bless
I’ve always found it interesting how different peppers will seem hotter than others because of the way it burns. Some peppers are immediately hot and just punch you in the face while others will be hotter but will slowly build over time and just destroy you after a few minutes. Peppers are fun and the possibilities are endless!
Just made my first order on the site! Very excited! I have my first hot sauce ferment going on right now(jamaican yellow mushroom). I'll post on the subreddit when it's done! Thanks for the content. Seriously one of my favorite channels.
Canadian viewer here. Just ordered a bottle, can’t wait to try. This is my First purchase because it has everything I like, garlic and scorpion pepper 😍
Really looking forward to these sauces arriving. The husband is getting through your produce by the gallon at the moment! They've certainly cheered up his lockdown, thank you.
Thank you! Really glad you guys are enjoying them. I'm sure you will love the new one! And the good news is, as I am able to sell more of my sauces...I should be getting to a point that I can reduce my pricing more over time.
Great job! I have black garlic going right now. Should be ready in about 4 weeks along with my superhot fermentation. Thank you, sir, you are an inspiration.
I opened my bottle of garlic fire this morning and had it with some eggs and potatoes. Absolutely delicious sauce. You get the umami of the black garlic behind the heat. Its a nice, even heat that builds up over time. Definitely quite hot but not painfully so. It complimented my eggs and potatoes quite well.
Just recently caught up on your latest videos and re-watching some of your old ones. Getting me really excited for the end of this season and I'm getting a lot of ideas. Can't wait to see what you do this year!
I need to thank you for your videos. I'm new to fermenting, making hot sauce, and growing hot peppers. You have really helped me with experimenting with flavor profiles and techniques. And a bit of a distraction from everything going on here in the states and the world. Stay safe, stay healthy, and stay spicy!
Thanks you you I have developed my own pepper sauce. I live in Suriname S.A and I use madam Jeanette peppers. I taste so good that i had to make some for a friends friend in Holland. Thank you for the inspiration.
My little bottle of Garlic Fire arrived in this morning's post - thank you! It smells absolutely wonderful. A tiny splash, licked off my finger, still tingles on the tongue after 20 minutes. Looking forward to a cheese and garlic fire toastie later today...
Love your videos man learned alot from you ...love to see some more sauce videos thank you for all the hard work you put in to deliver this to the public...cheers
We just bought 2 bottles of this and can't wait. This is our second order from your site and we are excited to try this. We put hot sauce on everything!
Wow... I can't believe that black garlic did that, just might have to make a purchase Shaun, damn nice day today, hopefully summer has finally arrived in the UK once again. Happy weekend skipper 🍻
Loving the timeline segments in the video, always watch all the way through but a great way to come back to a video for something you remember and want to check out. Mate during the video I went over to the store, popped a small bottle of Garlic Fire into the basket and then Andre came on hiccoughing and spluttering and now i`m kaking myself. Oh well here goes again ! Bud we can see the amount of work you put into that sauce. Good job.
@@ChilliChump How did you let the gas build up out of that massive mash bag, I mean how did you reseal it ? May I also comment, I prefer the reduced amount of vinegars in your new products, to me the Blazing was a bit overpowering. I appreciate you mentioned you are looking for alternatives to try keep fluid consistency and mouthfeel etc. It`s why I like your channel, not too proud to call for changes and new ideas.
I just sealed it again with the vacuum sealer (without vacuuming). I am always perfecting my sauces and spaces....and will never be too stubborn or proud to make changes! My Killer Cajun spice is on its third batch now, which I think is the recipe I have now settled on (purely from the heat perspective....first was not hot enough, second was too hot)
They went quickly! I will be doing another batch in the future for sure! Sign up toi my newsletter, I send out an email when I have new items or stock in my store www.chillichump.com/newsletter And thank you for your purchase, and support!!
Great stuff Shaun. Love this. I found that a brine ferment white whole garlic(not crushed) gives me the most garlic flavour with habaneros. I made a sauce last year which was awesome. Will film myself when I taste the jigsaw... How hot would you rate it?
Fantastic video Shaun. I started a ferment similar to yours only my garlic is going with the peppers. Hoping it goes on without any craziness. Thank you for another great video.
Just bought a set of your sauces with your book. I adore hot sauce, made my first batch the other day and it rocked, excited to try yours and your recipes!
Hi James. I do a monthly livestream, on the first Sunday of each month. And I grow the majority of my chillies. You can see my growing progress in some of my other videos on this channel: ru-vid.com/group/PLuQ_ySnkV1emS1G4rnhu7cA3d4EoaDsyC
Hi Nick, have a look at my other fermenting videos, I show the whole process! Start with this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iQqyA5zbps0.html Then have a look at my fermenting playlist: ru-vid.com/group/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF
Hi, saw a lot of your videos. For me as a hobby chlili grower, they are sometimes a bit too sophisticated regarding the tools/methods you use. But I like them very much. Especially your recipies are very inspiring. My first sauce I created was according to one of your recipies. Hope you'll create a lot more of these videos. Regards, Sebastian
Thank you Sebastian. I like to tinker with different methods...and of course with technology (because of my background). But I still enjoy traditional methods of growing, which I will still always do! And of course, plenty more sauces, recipes etc are coming!
If you crush a few cloves of garlic and let them sit in some of your chilli ferment for a few weeks, you will have that amazing garlic kick you are looking for. It's my favorite way of making sauces with garlic.
Great Video! Thanks for sharing it with us! Have you ever tried to ferment chilies, honey and garlic in the same fermentation? I am sure you have seen (done?) garlic and honey ferments. I wonder if you can mix them all together. Maybe some pumpkin, too? What do you think?
recent subscriber, have experimented with some vacuum bag fermentation but would like to see a video on ferment vs non ferment chilli sauce same recipe would love to see the difference in flavour profiles
Strange, I found the opposite. I have a few sauces I have done where I fermented the garlic along with the peppers. Seemed to really mellow it out when compared side by side with one where I didn't ferment the garlic.
Really appreciate the time and dedication that goes into your videos Shaun! Seems your family are active participants too? Great to hear from Ms. ChilliChump. As your varieties of sauces grow in number, would a "collectors set of cards" ie your various labels in print, become something marketable without a bunch of efforts? Stay Safe and Stay Spicy! -Bob...
Hi Bob, thank you. That is not a bad idea actually. Mrs CC puts a lot of time and effort into creating the labels. I will have a chat with her. What we have done though is created 6 different designs for our thank you cards, that are pretty cool. A random one goes in each package.
Just ordered my first chilli chump bottle @150ml, I have high expectations and it certainly looks like a quality product 👍 I have tried the mahl Trinidad scorpion mix (£2.00) but it lacks a depth of flavour I expect from a proper sauce...
It sold out pretty quickly. Last one went yesterday morning.I will be making another batch in a few months time. There are other sauces and spices available on my shop still.
Love the videos! They've motivated me to try my hand at fermenting and creating sauces. I'm currently fermenting Carolina Reapers for the first time and I'm not to sure on what to add into the sauce. I love garlic sauces but was also thinking about making a sauce with fruit. Any suggestions would be appreciated!
Hi MJ, have a look at these videos of mine, it may give you some inspiration: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gBeQrQ6qA3k.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aNWhSlPgX8E.html
Love your channel, It has started me on my chilli journey, just ordered some blazing buffalo as I'm a chilli sauce virgin! What are the best three foods to try the sauce on? look forward to receiving it and more videos. All the best Jamie
Jamie, firstly thank you! And secondly...it goes great on most things. But give it a try on chicken wings...it's delicious! Add a little melted butter, some of the sauce...and coat some crispy chicken wings.
Just purchased some garlic fire sauce and peri salt, got extra to give to my brother, can't wait to try, wasn't sure you would ship to Australia but apparently so
Hi, About fermentation, is it ok to use a small portion from a strong fermenting chilies as "starter" for another batch? Or better to let it start alone? Thanks
The sugars in the garlic will be used up during fermentation if you add it then, also the garlic flavour will mellow out. Adding it after will mean a little more sweetness and a stronger garlic flavour. Try it both ways and see what you prefer. I have different recipes adding it at different stages.
Hi Shaun. Im trying out the vac seal fermentation and ive never done any fermenting before so got a quick question for you as im slghtly worried. I started a bag of peppers on monday and it puffed up to bursting point by today. ( bag to small i guess haha ) So i opened the bag to transfer into a bigger bag and add more ripe peppers that i picked today. The gas released from the bag ......... Is it suposed to smell like methene ?? haha After the gas was released it smelt fine and no funky looking substances in there. I added more peppers and salt ( as per your videos ) and re-vac sealed. Will it be okay ?? Thanks for the great videos , My growing bible 8)
You really shouldn't be exposing the fermentation to air like that (transferring to another bag and adding fresh chillies). The point of vacuum seal method, as well as using airlocks etc., is to keep air out. And sometimes early on it can have a slight sulphur smell (like rotten eggs)...but never smelled methane before.
@@ChilliChump Thanks for the reply , rotten eggs ..... thats how it smelt 8) Do you think ive ruined it by transfering and re vac sealing ?? I thought you added more chillies to a started batch on the splash of lava video ?? Thanks for the help in advance .
I do a peri peri/ habanero garlic sauce where I use 25% peri peri, 25% red habanero, 50% garlic, and then smaller amounts of spices like cinnamon, cardamom and cloves. I find that it really takes about 50% garlic to really do it for my brother. He's not really a chilli head though.
I get to catch up on all my channels and by the time I see this one if for sale I had to settle for the small bottle, can't wait to suffer but enjoy some different hot sauce!
Hey Cheyne, if you sign up for my newsletter, you will get a heads-up a little sooner. I don't spam with my newsletter, and only put one out when there is some news. www.chillichump.com/newsletter
Hey ChilliChump, Great videos! Could you or anyone else who reads this let me know where to find woozy bottles or similar in Europe? Unfortunately I can't really find the right bottles for me. Thanks!
Because I am selling to the public, I have to be careful with the whole process (I have a food safety plan) I would have had to take my gloves off to open a drawer to get a spoon, then resanitise before putting new gloves on. It can be a bit of a pain!
@@ChilliChump that makes entirely perfect sense! Kudos to your diligence and sanitation practices on camera One of the things that makes your channel unique is your tasting and critique of your sauces. You are very articulate with your descriptions and, personally, i was waiting for a description of what that spicy garlic spread tasted like. It had to of smelled incredible. Another thing i have been curious about is your website mentions that the Royal post is operating at a limited capacity, and shipping may be delayed. Is that still the case? Ive been wanting to reorder the buffalo sauce, but im hesitant to if shipping is a problem. Thank you for all your great videos!
Shipping is back to normal for the most part now it seems. I am still only able to go to the post office once a week at the moment though (limited opening hours, and lockdown rules).
You really need to invest in a vitamix. Especially at the volume of sauce you make, you need a bigger container. As well, the power of a vitamix will really make your sauces super smooth. Well worth the cost I think.
I have invested in some commercial equipment already in preparation. I just didn't use it in this video. Will pull it out with my next large batch for sure!
Kick ass my man. Love your videos. Wish I could grow the kind of stuff you do, but Japanese apartments don't give you any room. I live out my dream pepper garden through your videos. Keep it up.
How many times do you have to let the CO2 out? I'm doing a Habanero Mango Ginger and Garlic and already had to open it twice so far. It's only been 2 weeks.
You can, but it it is a different type most of the time, usually from milk (whey: lactobacillus casei). I don't like using that. I prefer to start my own culture. Lactobacillus plantarum is what is naturally on plants.
