Also mustard is a great emulsifier, I have a recipe with lots of mustard seeds and caraway, no need for xantham gum at all and the sauce doesn't split! Adds quite a strong flavour though, so not for all sauces.
mustard sauce is made using vinegar, the acidity gives the mustard seed it's heat so perhaps the acidity in the hot sauce causes the mustard to change flavour, so not only do yo get the heat from the peppers in the throat but mustard up the nose?
Mustard is a great emulsifier. We use it at the Broadmoor all the time when making dressings that would normally separate. A tiny bit goes a looooooooong way too.
Husband received his sauce yesterday. He was delighted, his little face lit up and he went straight to the fridge for some left over pulled pork! Verdict: delicious, moreish, heat and flavours are well balanced. In the last 24 hours he has eaten it with pork, poached eggs, pasta and rather randomly, oxtail soup 🤔 I'm told it works well with all of them 😋 Thank you, Shaun. Another brilliant sauce.
@DLC Daniel......but Daniel.....that 20 minutes spent back then......has you now some 9 plus months later......a far far better person for having done so. You might have spent the 20 minutes "then".....doing something you actually regret to this day.
Thanks to you, i started growing my own chillis, and over the last yrs it got more and more.. Last year, i harvested so many peppers, i made 7 jars of chillis in total and had them ferment over the last couple of months, and i still have a jar of my last harvest, the green ones over to be made. I tend to kill the lactobacillus by cooking my sauces before i put them in the glasses finally. Each time i made a sauce, my kitchen turned into a gaschamber and i cought like hell every time. Thx to covid, i have some ffp2 masks around and let me tell you, they help a lot ^^
Thank you Shaun. I am actually planning on making a similar level of heat sauce for a few of my coworkers from this season's harvest. Good luck with you season. Cannot wait to see your progress.
A bit of Spicy history: Chilies/Peppers/Ajies originated form the Peru-Bolivia region, they are not native to China, Thailand or India. They were taken to Spain by Columbus in the 15th century. They have developed the best there, "Aji Amarillo" present in many Peruvian dishes, the Best culinary destination awarded 8 consecutive years 2011-2019 World Travel Awards.
Interesting, never heard of leaving the stem on. I haven't added any herbs or spices to my sauces. I need to play around with that. Interesting that you used brine and mash in the same hot sauce. Don't think I've seen anyone do it that way before.
This batch sold out within a few hours of release. I always keep a few bottles back. One I will give away on my next live stream : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xgdou543daU.html And I am trying something new, I have created an auction on my store for a bottle. Starting at £0.01 and no reserve! chillichump.com/product/weapons-grade-hot-sauce-auction1/
Man, when I first saw this video it was about 6 hours after the video released and it was sold out. 😂😂 Bummer. I’ll just have to cross my fingers for the live stream.
I attempted the same with 90% habanero and 10% Carolina Reapers in a 3% brine. It fermented for 6 months. I ended up with 3 x 8oz bottles that tasts great but is not that much hotter than tobasco sauce. I ordered Birds Eye seeds for 2021 and I plan to ferment in a dry brine in a vacume bag. Thanks for all the tips.
@@ChilliChump No, thank you! I have been growing my own peppers and making sauces based on your videos. I want to see how my sauces compare to the master. Thanks again.
if i use frozen or store bought chilli ( wash them thoroughly) i use swanson L.plantarum to make a starter brine a day or so before and that make a really good lactic acid fermentation.
The lactobacillus in vegetables (like chillies, cabbage etc.) is lactobacillus plantarum too. I find it easy enough to create a starter like in this video...or even more simply using cabbage and transferring the brine. But most of the time I am using fresh chillies from my garden, so no real need for a starter.
Fermenting reduces pH, making the sauce acidic and shelf stable and a result. As long as you clean, sanitise and sterilise your equipment (bottles, fillers etc) then you don't need to boil...the process of fermenting will kill off pathogens etc. Clean, sanitise, sterilise ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R7SSisK-uUk.html
I would suggest RO water.. So that you don't introduce any negative flavour.. You may also use a coffee orientated water filter to give a lil bit more sweetness and body
I haven't really had many shipping issues in the last year or so....except for slowness due to the current global situation. But tracking is available as an option!
Looks fantastic. Sadly I can't buy it right now. I still have half a bottle of Nyami and 3/4 of Sting. My girlfriend would probably break up with me if I get another of your sauces now.
No problem at all my friend! I am working on ways to optimise my growing, and bring down overheads so I can reduce the prices on my sauces. I don't want to be the cause of broken marriages! 😉
Great to see your creative side starting 2021 off in a good way Shaun! Looking forward to a wonderfully enjoyable 2021 growing season. Happy Gardening! Stay Spicy! -Bob...
Maybe once Shaun is producing on a commercial level, but right now all that would accomplish is getting a bunch of people frustrated they can't get their hands on the stuff.
just received my bottle of 2021 weapons grade and its amazing. great flavor super heat, perfection. glad I had your channel subscribed i was notified of this video and i was able to score a bottle before it sold out. 10/10
My grandpa has been a hot sauce guy for most of his life he always said the best hot sauces are mild in the beginning all the flavors come first then the heat comes in waves
Hey ChilliChump, that's very clever, you're using the brine fermentation as a starter sort of like a yeast starter in beer brewing? Thanks very much for all your cool info. :-)
Hi, I just started a fermentation that is 3 liters. 1.5 L are Carolina reapers and the other 1.5L is some garlic, sweet peppers, carrots, etc.. but I predict my ferment will be quite spicy as this one was.. how would you go about mellowing out the spiciness? maybe apple cider vinegar? or adding something sweet like mangoes or pineapple? I'm just looking for something that will taste good considering I will get so much of it. Cheers man! good stuff.
Have you tried incorporating fennel seed into your mix along with the cumin? They go together like onions and potatoes along with that spice... A perfect trifecta!
I have used fennel in a couple of my other sauce recipes. Have a look through my sauce videos, you can see I have a variety of different fslvour profiles I work with. I did experiment with fennel in one of my batches of this particular sauce...it didn't work very well unfortunately.
I use the three different methods (brine, mash, vacuum) depending on a few factors (length of the ferment, size of the batch, type of sauce etc.). They each have their place, and it can impact the flavours at the end. I experiment a lot, hundreds of small batch experiments before I settle on my final recipes.
Do you have to heat up the sauce prior to bottling? Up to 145 deg F for 20 minutes or so to stop the fermentation process for long term shelf stability? Thanks! And great job on these videos!
You don't have to in most cases. But to ensure the fermentation stops, and you are unsure whether it has, then I would suggest heating it to kill the lactobacillus.
is fermenting sauerkraut with hot peppers in it a thing that people do already? sounds like you could combine the 2 lacto ferments and make something cool
ChilliChump, I've been trying to ferment a jar of habaneros. It's been a couple weeks now and no CO2 bubbles have formed. Meanwhile, a jar of serranos that I started at the same time have been producing CO2 like crazy. Both are in sanitized mason jars with fermentation air locks at room temperature.
What is the liquid you put in the airlock? Is that just more brine? I couldn’t find it in the video. Thank you! My husband and I love all of your content. Can’t wait to try this out!
Hadn’t clicked the notification bell, so only just saw this video, and now kicking myself that I missed out on the opportunity to buy some of this hot sauce! Notification bell now clicked, I really hope I don’t miss the next one!!
I would also recommend signing up to my newsletter, I usually send out an email before a new sauce like this, or when I have new stock of old favourites! www.chillichump.com/newsletter
I'm not a chilli person at all (despite what my name might suggest) but this video definitely retained my interest throughout it's whole duration. Great editing, production and content and I look forward to seeing more!
As always Shaun, great video! Ordered right away, but seeing your pain at the end, I am crapping my pants right now! For me my hottest so far was Habanero. So if I should not survive, will tell my wife to keep the subscription going!
Lol. I am sure you will survive. I just hope you taste the flavour combinations through the heat. Just make sure you film the tasting...and get your wife to send it over 😂
Yeast? You don't want yeast...you want bacteria (lactobacillus). If you get the chillies from a supermarket, there is a good chance they have been sprayed so the lactobacillus won't be alive anymore.
How fine (which setting) do you mill the peppers once fermented. I've used the finest, and am usually left with a Tobasco-like liquid that is far to hot on its own.
