That must be one of the most complete hot sauce making tutorials on here, and entertaining to boot! Bringing out an 'Old Painless' lookin' immersion blender puts a grin on my face.
Hope you enjoyed the video! Below are some links I mentioned! 🔥 ChilliChump hot sauces and spices! chillichump.com/shop 📖Recipe eBook: chillichump.com/product/stay-spicy-recipe-ebook/ 💡Looking for consultancy for your hot sauce business? chillichump.com/contact/ 🔴Xanthan gum usage ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hLR0bxEIOBs.html 🔴Is my fermentation safe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SIPAqoxF710.html 🔴Clean, Sterilise, Sanitise ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R7SSisK-uUk.html 🔴Mash vs brine ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1IyrvH-Gexk.html
The best sauce I've made this year is a BBQ sauce based on Habaneros, Cola, Tschernij Prince tomatoes and strawberries. Extremely spicy, plus the sweetness of strawberries and tomatoes, just amazing. Of course there are a few special ingredients included, such as pre-roasted onions and vanilla.
I like how you mentioned the importance of taking notes. I made a sauce a few years ago and thought I wrote down the recipe and i did not. I remember the peppers i used, just not the amount.
I've made that mistake a couple times early on. Sauces can evolve their flavour over time. And if you didn't make notes, but got a sauce a few years later that suddenly tastes amazing....frustrating when you don't have notes! Apparently that's how worcestershire sauce was made....tasted a bit crap intially, but sat on a shelf for years and suddenly tasted amazing!
@ChilliChump I make sure to make notes now. I don't want anymore "lost recipes" lol. The worst thing about that sauce is that it was the one everyone liked the most.
First off, I absolutely love your channel. These hot sauce videos are what got me addicted in the first place. Keep up the great work. Over the past few years I've perfected a mango habanero bbq that my coworkers can't get enough of. Every time I bring it in, it's sold out in minutes. My g/f can't stand hot sauces and even she begs me to make it. Can't wait for my habanero plants to get going this year to make more.
@@mitjadreu8428 Look up the channel Chilli pepper madness. There is a video on there that I took my inspiration from. Mine is a bit different, a few things changed to my taste. But that sauce as is is great. Give it a try.
I love growing my own peppers & making my own sauces. This year I made a red table sauce with ghost, Serrano, jalapeño, habanero, & scorpion. It's a ghost pepper sauce, with the rest added for flavor & an extra kick of temporary heat. The secret ingredients I used in this one were coriander & thyme, but just a whisper of them on the finish. I love it, it's a quick favorite out of all the ones I've made so far. Cheers!
You’ve been my go-to coach for fermentations for the last 4 years. So far my “milder” sauces have been the popular choice. Bahamian goat, habanero, carrot, onion, and garlic. I’ve added celery this year. I will attempt a Red Savina and 7pot Burgundy sauce this year as well. Happy to have watched your channel and your videos grow! Thanks for all the help!
My favorite sauces I’ve made this year was a jalapeño, poblano, garlic and pear ferment where I added more pears after the ferment, along with Mexican oregano and cumin and a touch of apple cider vinegar to finish it. Goes great with breakfast potatoes. I also made a cayenne and Thai bird Louisiana style sauce that was a big hit. I’ve got a ghost pepper, garlic and peach ferment going right now and a few other cayenne ferments with one being half smoked cayennes and half fresh.
I know some people prefer to stay with one type of pepper, but my favorite sauce every year is a fermentation of mostly habaneros and some super hots to bump the heat while maintaining the hab flavor. I've got a few apocalypse scorpion and 7 pot lava in there this year.
I love the flavour profile that you are creating in this recipe. The new spice that you are using is one that I am very familiar with in Indian food. I love the flavour of it the smell of it and it’s an awesome addition, as well as the cardamom I wish I’ve been using ever since I started making sauces underneath your direction keep it spicy. I’ve been following since 10,000 followers and I believe I was informing you of the sauce that I made that I thought was bitter with poblano peppers. And with your advice, I added brown sugar .5% more salt and have a cup of brown sugar and was able to redirect the flavour of a 1 gallon cook. Thanks again keep it spicy.
Hey Marc. It introduces some interesting flavours for sure! Is a lot of fun discovering new tastes and figuring out what works with a sauce. I'm glad you were able to recover the flavour of your sauce! And thank you for supporting since 10k....feels like an age ago!
Shaun, I have absolutely loved watching your videos! I just got into fermenting this year and thanks to your videos, I have discovered my love of making hotsauce, so much in fact, I have decided to make a career change into the food industry. Anyways, so far my favorite hotsauce recipe that I made this year is a mild but flavorful fermented hot radish & cayenne pepper based sauce.
Extremely fun and useful video. We can see your passion, your savoir-faire, and your will to explain tips and suggestions to homemade hot sauce fans. I am a small producer here on Lago Maggiore with mediterranean/subtropical climate, ideal for chili soil growing. I make products mixing Cabe Keriting, Thai Dragon, Babura, and Cayenne. All my fermented products contains a part of ChilliChump. In the past years your channel has been to me very useful, and has made my skills grow. Before that, I was making other products, according to anatolian, balkan, mediterranean traditions. Thanks to you, I am making now super fermented sauces. Now to all beginners who read this, I recommend you to trust ChilliChump videos.
All your many years of sauce experimentation sure do shine brightly in this video Shaun! You have yourself a fine set of tools available to compliment your saucing expertise. This is a video to return from time to time to improve sauce making skills for many a beginner. Stay Spicy! -Bob...
good stuff! finally another sauce making video! My favorite/signature fermented hotsauce is with Habaneros and a 3% brine ferment. Finishing this of with fresh mango , kardemom, fennel and occasionally a good sip of worcestershire sauce! Just now trying again a mesh fermentation again. was not very succesfull last year. Just now had to clean up a little explosion because the jar was to full and it's a very active fermentation. Still looks and smells great so good going so far. Cheers!
I absolutely love the Dorset Naga, it's so unique. I bought a couple of kilos from Joy last harvest and experimented with some jam, dipping sauces and a fruity hot sauce. It has been going on everything! It's just a simple pepper mash with added bell peppers, garlic, some herbs and spices, pineapple and a dash of good quality cider apple vinegar, but I'm definitely going to experiment with your suggested fermentation process next time. I also have some seeds, so I'm going to have a go at potting some up, but without a greenhouse my chilli plant growing exploits have been somewhat unsuccessful so far!
Nice to see this today! Going to be bottling my first 5 ferments of the year this weekend (likely tonight). Particularly looking forward to some interesting ones, a Pepperdew and Local honey, Dill Pickle with Jalapeño and my own fermented pickles and a gnarly smelling Naga Viper and heirloom tomato also from my garden! Great little inspiration watching your work here! Let’s start weekend right with the 2nd best part of growing - production 🌶️😋🥵
Great video! I’ve made five batches of hot sauce this year (my first year making hot sauce) with the habanero peppers and jalapeños I’ve been growing. My two favorites were a fermented mango habanero hot sauce and a pineapple habanero hot sauce with garlic and onion, cumin, turmeric, and a little bit of sugar. I had a blueberry habanero ferment going but some mold started growing and I lost the ferment.
What a gorgeous sauce, Shaun! I'm seriously considering buying a bottle, although it's far above my pay grade. 😂 I did feel for you and could feel my own face burn in empathy. 😢
Thank you Shaun for another awesome video and all of the knowledge you share us. I make a version of your Pain in the Bhut sauce. My co-workers enjoy it in our weekly chicken tortilla soup adventures.
Best one of 2023 for me was a sauce I made with purple death peppers, the usually additions of carrot, garlic and onion, and then I added figs and dates
That looks killer!. My first attempt at ferment is ready to use. Pretty small batch, I'm thinking of adding apples to it and maybe carrots. Next year I'll add the carrots to the ferment possibly. I'm very much looking forward to experimenting next year instead of dehydrating everything.
I really appreciate the acknowledgement that people can be (and are) allergic to onions and other alliums. I think there's not enough recognition out there of the lesser known allergies. Amusingly, I was just thinking about the various allergies I encounter in my work life (not in food service anymore). One of my former coworkers is allergic to capsaicin! The owner of the company I work for is allergic to eggs (not something that comes up in hot sauces), but his wife is allergic to black pepper. It's impossible to please everyone; but I do appreciate the effort wherever practical!
I've just made a naga sauce with fenugreek, garlic and tomatoes and I'm really happy with how it turned out. the fenugreek works very well with the umami and sourness. what's your opinion on when to add spices? I always ferment them with the peppers. is there a reason why you add yours after fermentation?
I bought your ebook and printed it. Nice. I like it. I just ordered some seeds from you. Will probably like those too. Thanks for the videos and sharing of experience.
Made a mango habanero sauce last month its super nice and then really kicks you in the neck for an intense afterburn. 30 red habaneros fresh , 10 ghost peppers fresh, 20 Fresno's( charred and skinned) , 2 white onions (charred), 2 mangos, some extra sugar, 8 cloves of garlic, 2 slightly overripe large tomato's( skinned and de seeded), plenty of salt and then just plain regular distilled white vinegar. Also made a reaper sauce with Indian inspired flavors but we won't talk about that, my entire household was in pain before we even tried the finished product and had to keep the animals outside because the air inside the house was so spicy you couldnt take a full breath. A teaspoon can replace my morning esspresso. 😂 can't wait to get my hands on pepper X to make pure pain In a bottle for thanksgiving.
Nice one bru👍 I have used asafoetida (hing) in a habenero sauce I've did. I always use it in the Indian dhal recipe. Just be sure to seal it properly! My wife was fuming because I left it not totally sealed with the pasta!🙈
btw, I've heard so many people insist that for water brine ferments, the amount of salt should be calculated by percentage of the weight of the water AND the peppers. thanks for clearing this up.
I've heard it pronounced every which way you can imagine, but the way I pronounce Asafoetida is usually "Hing"' ;) Glad to see a recipe using it! I've not gotten around to using it in a hot sauce, yet. I've put it in some sauerkraut though, as a way to substitute for onions in recipes. Since the cabbage can be thinly sliced, or chopped up and can have a similar texture to onions, I figured it'd be a good replacement for not just the flavor, but the volume and texture. It's worked so far in the few recipes I've tried it in, but I really need to get more done.
Hey, i found you channel a few days ago. I started making sauce back in September of last year or so. My favorite so far is a combo i made, Serrano pepper and red onion. It taste incredible.
One thing I have been doing with my lacto ferments is to save back a table spoon or two of the brine to add it to the next batch as an inoculation of beneficial bacteria. I weigh my veg to be fermented and add %2-%3 salt and then I weigh the water and make a %2-%3 brine then I mix in my inoculation and add it to the veg. It seems to have sped up my ferments and got them to the appropriate sourness or acidity in about half the time. I also use a ph meter to test my brines before I eat the ferment.
I've been making sauce for a few years now. Tragically, I somehow introduced mold into my mash and had to scrap the whole thing. Since I usually backslop to ensure good fermentation, I went with a pilot fermentation, using your vacuum seal method, combined it with smoked red jalapenos, and was scrupulous to the point of paranoia with hygiene when getting it all made. By this time last year, I had the mold sprout. Thankfully, this year's back seems mold free.
I have made a version of your buffalo sauce using super hots, LOVE IT !! Also versions of it as a texmex using Spanish seasonings.. so glad I got addicted after watching your buffalo sauce.. going to try a Japanese shishito type hot sauce. !! Can't wait..thank you for all your time and knowledge..
Thank you Shaun…your channel has inspired me to try making hot sauce..I’m 56 now and this is something I would never of even considered before now but since my wife passed I’m open to new things ..I used to buy Nando’s hot sauce but quite often it’s too salty..I tried your version a few weeks ago and really enjoyed it..tomorrow I’m going to experiment with a habanero/rocket chilli blend with honey and ginger..🤞🤞😉..oh and subscribed 👍🇬🇧
It's my pleasure, it's really good to hear you are enjoying my content and it's helped inspire you. Feel free to reach out if you have any questions! 🔥
If its hot for you, then I need to stay far away from it lol. What a great recipe. Thanks so much for taking the time and sharing your sauce making w/us. I loved it. Stay Spicy! V/R Shane
Hey Chillichump, great vid, but there's a step I don't understand, you toast the spices but we don't see it added and if you used a spice grinder to make the ingredients into a powder, otherwise you'd have those chunks in the sauce & you don't strain it again - can you help us out?
I've had my super hots fermenting since March 23 ... using a vac bag ferment .... Today is the day to make some new sauce. Thanks for the flavour inspiration.
Cayenne pepper garlic and onion with some cider vinegar - that's one I've made last year and have only just bottled, should be a nice one, nothing too hot this time.
i made a Nandos style sauce using green jalapenos following the steps from one of your older videos. Its absolutley fantastic on tacos. I also bought a seed kit from you last season and they gave me purple peppers. I made a blueberry-cherry hot sauce with those that is great on Pork and BBQ dishes.
I’ve yet to do a mash ferment, specifically because I’m (perhaps overly) concerned with the development of mold and unwanted bacteria taking over. If I can successfully grow my own chillies next year with what I bought in the Chilli Chump store, I may try a mash because I won’t be as limited with the volume of pods available to me.
Enjoyed the video! Went to check your shop and it’s sold out 😅, gotta be quick. I’ve been making a simple ghost pepper (brine fermented) sauce with fresh garlic, ginger and some spices. People are enjoying it 👻
And from my experience, the souce will taste even better after some time while the cardamon, kumin and that thing i cant spell or pronounce come together and bled nicely with the souce!
Love your channel. I started fermenting peppers a couple of years ago. However, I've been making Kimchi for many years. Recently I've used my Kimchi pots (bought on Amazon) for my pepper mash fermentation. The work fantastic. Have you ever used or thought about using one ? I use the ones that have the internal lid that seals the contents and has a small plug used to burp out the gas. Just a thought.
Thank you! I use a few different fermentation methods. The sauertkraut crock is a favourite. I also have a glass onggi which is pretty cool. But the light oxidation affects the colours of the sauce too much.
Hi Shaun, I've been enjoying the naga monster for two-ish weeks now. I was unsure about the Cardamom, as I am not a fan, but it pairs/blends really well with the naga flavor. I am coming up to over a quarter bottle used and is the hot sauce of choice. I am from a pan Asian background and it goes really well with curries too. Would you consider making a naga pickle, have you tried the famous Mr Naga? Thanks
I'm glad you have enjoyed the Naga Monster sauce! Thank you for your purchase! Mr Naga makes some good stuff. I have a couple chilli pickle recipes, including a great Naga one. Will have to make a video one day to show it
Chillichump I want to ask why to use such a large container over using vacuum bag fermentation. I know that you’re not keen on single use plastics but could the newer reusable food saver bags be used since they can be washed? For a smaller batch like most of us would yup recommend one option over another?
So I could show people how to do this when you don't have an option.....I have about 12 different sizes of fermenting buckets I use, so could have used a smaller one for this...but I used a bigger one for this to show the salt trick. It came up a couple times during my consultancies, so just showing people how it works.
@@ChilliChump so do you have a preference of fermentation methods that’s most successful especially if I have a smaller number of peppers and need to limit my risks of failure? Also idk if you saw the ask about reusable food saver bags with the attachment seal attached to it.
@SullyStuff vacuum seal ferments are pretty foolproof. But honestly, if you do it properly like I show in this video, these are foolproof too. Container fermentations like this, I feel more confident for a long term fermentation. I still use vacuum seal ferments for my smaller experimental batches.
Did a brine ferment of chocolate poblanos, garlic, ginger and red onion for 13 months. Just blended it a few days ago and made 2 batches. One batch used malt vinegar and sea salt, while the other batch used the malt vinegar and mesquite seasoning. No, there is no heat in this sauce since the rest of the family is not any fan of spicy foods. However, they did turn out to be big fans of this sauce, especially on burgers and steaks. Always playing with small batches to see what turns out.
In theory, you could start with 1% white vinegar by volume. With a pH of 2.5, 1% dilution would bring the ph to 4.5 (below 4.6) assuming the other 99% is pH 7, and even lower if the other stuff is acidic (which most peppers are). That way, you can essentially guarantee no botulism without too significantly affecting flavour and fermentation
@@ChilliChump very strange considering one can lactoferment tomatoes which can easily be below 4.5, as well as other fruits and veggies that are even more acidic. As long as you don't lower the pH too far, there should be absolutely no reason for a very small amount of vinegar to inhibit lactobacillus growth. Of course, if you put something like 10% vinegar by volume it could inhibit it significantly by reducing the pH to around 3.5, but that's a pretty big difference
@@Julia________ you can of course ferment when the pH gets dropped like that. But adding vinegar at the beginning of a fermentation to bring the pH down into safe range limits the amount of fermentation that will occur because you are starting at a lower set point. So the lactobacillus will be using less of the sugars up and fermenting less by the time it drops to a point that the lactobacillus becomes dormant. I have tested this and the flavour difference is vast.
Enjoy your recipes and started doing my own fermentation years ago after watching your videos. Question - how could you infuse bacon flavor and maintain shelf life? Thanks for any advice
That sauce looks AWESOME Shaun. I have a couple questions though. Is it possible to preserve/can the mash for future use? And if so how long can it be stored? Also suppose I'd like to add a few more veggies or fruit to the sauce. Can I just blend them separately and add them to the simmering sauce? Or would that start fermentation all over again? Thanks. 😎
Hey thanks you got me inspired some years ago for sure! What is a natural way to make vinegar (clear or red) for these sauces and also how well does lemon juice/acid keep and is it an option for replacing vinegar? Thanks!
I find it limits options down the line, especially if you find the sauce a little too salty! But higher salinity (up to about 6%) is just fine from a safety perspective!
I recently made a habenreo and red Fresno hot sauce and it was pretty good. I kept it simple to see how the peppers worked together ... unfortunately due to a spill pouring it into the bottle I lost almost half of it. 😢
I find that some spices can leave a bitterness when fermented with the other ingredients. The ingredients I used in this one however wouldn't actually be too much of a problem to ferment along with it. But, especially when doing my larger batch ferments, having plain pepper mash gives me options at the end...meaning I can do some experiments, or make a second sauce type etc. And thank you mate! By the way, hows your schedule for my next livestream? Want to come on for a chat?
Hi Vicki! I will be doing some more sauce videos with milder sauces in the future. In the meantime, consider getting my recipe book. It has a bunch of sauces! Https://chillichump.com/shop
If you want to bring a sledgehammer to crack a nut, you should be able to install a tap on a plastic bucket and then bubble co2 through that. Might need to thin out the mash with some additional 2.5% brine to get the co2 to be able to bubble through. Ofc the bucket needs to be closed with the airlock filled up as well. This should get rid of all of the oxygen that can cause bad growth. To reiterate through, this is a nuclear approach with a decent initial equipment cost, and it also creates more parts that need sanitizing. Treat if like a tought experiment or a solution for when you absolutely can't afford a sauce to fail
I’m having issues keeping all my habaneros under brine even with ceramic weights due to it being a crock weight so not all one piece , can I use a silicone mat to help hold all chilies under mat along with weight ? Or would it have negative effect on ferment?
I guess after going through Army training and then Military Police training, the vapor when cooking doesn't really affect me. My favorite sauce of the year was a Sugar Rush stripey and fatalii sauce. I grew it all. Garlic and shallots too. Felt great!
You are the best. Try adding cloves in your spice mix. Clove has a strong sting but its more pointed at in one area of the pallet/tastebuds, and somehow I think it will compliment the hot chillies. Also, sugar is a preservative, so will adding a little bit of sugar in the boiling stage anhance the sauce.
Great video! Will try to use this recipe and make some sauce on my yellow Carolina Reapers. Will add some yellow bell pepper as well since I dont have that many reapers and the sauce will be spicy enough anyway. Probably only use brine fermentation since my last mash fermentation went wrong. Tried the salt on top trick, but it did not work out. With yellow reaper and yellow bell pepper the colour should be really nice. Do you think the other spices will ruin this colour? Maybe use white pepper in stead of black pepper.
I doubt the black pepper will discolour it much...unless you are adding a huge amount! I would suggest adding a little turmeric too, will add to the richness of the yellow.
What are your thoughts on combining a mash and brine ferment? A lot of times, my straight pepper mashes don't have enough liquid to really get the ferment kicked off so i'll put a couple fingers of brine on top of the mash. I usually see the ferment kick off instantly after that.
Hi, recently I made 2 fermented sauces and something unusual happened that I cannot explain. One of the sauce was a fermented habanero sauce with pineapple, ginger, garlic, cilantro, a little apple cider vinegar and the brine from the fermentation. At first this sauce was brutally hot. but after a few days, it became a lot milder. I've been craking my head open trying to figure this out. Maybe the pineapples gave away their water after a few days diluting the capsaicin; maybe I didn't mix it well and the heat is with the solids at the bottom of the jar; maybe the lactic bacteria synthesize an enzyme to utilize the capsaicin as a form of energy or for its nitrate. I was wondering if you had a similar experience. Thanks 🙂
I really like adding as few ingredients to my pepper mashes as possible. I like blending peppers, say a bunch of guajillo with ghost, but besides maybe a quarter of a sweet onion and a few tomatillos or a tomato I don't like adding much else. I find that adding too many other flavors from spices or herbs limits the use of the sauce. I like more of a general purpose sauce where the flavor of the peppers is front and center.
Thank you for the video! I always kill fermentation with heat, just to be on a safe side. I just remember that previously you never heated your sauces unless you added fresh fruites. I'm wondering what has changed?
I still don't heat pasteurise most of my sauces. I did with this one for a couple reasons...one of them being that the asafoetida actually mellows out with a little cooking. And this video was meant as a step by step guide for folks, so just showing what to do as a foolproof way to kill the ferment!
Hello there, would you please post the link to purchase the device you had used in other videos to proces the chili sauce?. I guess it has a magnet that makes the metal balls vibrate.
Great video. Im a cook and a wine aficionado, I do make some amount of sauce bottelings 300x 12,5cl a year for gifts and selling at local market, all fermented. My 2 questions: I do not cook my end product at all, I blend it to the consistency I want with some added ingredients, then bottle it, and then I pasteurize it in the bottle (sous vide waterbath 73c). I feel/taste that some of the freshness gets lost if I cook it. What is your experience/felings with this? And I do remove 90% of seeds in my ferments I find that they give a harsh bitternes to the sauce when blended in the end, what are your thoughts about that? Best regards Per in Norway
I don't like to cook my sauces especially when they are fermented. It's why I keep the temperature relatively low. Also I don't heat pasteurise some recipes because of the flavour change. Regarding seeds, some species of chillies have more bitter seeds than others, so I do remove them as well. It isn't much of a problem with these hotter varieties.
Hey Shaun.nice vid. Was wondering why you have stopped stirring the sauces using magnetic stirrer u used to have years back. Is there a reason you stopped doing that? I remember in earlier videos you'd keep em stirring even with xanthan gum for couple weeks to homogenise. Please clarify as not doing that step would greatly make it easier now lol. Thanks alot
Oh cool, from the book I'd purchased couple years back(before corona I think not sure) and your vidz, would you still do the mixing process today for like the tobasco style sauce or blazing buffalo that you had mixed back then? Or would you skip that step today for sauces like those? N ofcourse if there's a tell tale sign for knowing whether or not the mixing is needed,please do leme know as I like those sauces but if can skip that step would make it much easier(made the tobasco style sauce from ur book both ways after mixing with and without filtering out the seeds n both turned out awesome)
@omarmahmood611 for Tabasco and buffalo (Louisiana style) sauces, definitely would use a stirplate. Using a binder like xanthan gum would thicken it too much. When you want a smooth pouring sauce, and want to remove the mash....that's when you would use a stirplate/agitator. Because it brings out the flavour from the mash you are removing later.
I have an industrial extractor fan. But I don't use it when making the videos else that's all you would hear. It does a great job of clearing fumes! A fume hood could be an interesting solution too
I have been making hot sauce for quite some years now. But I'm really interested in where you get your bottles from and tips on where to not get them from here in Europe. I often order them from Germany but it's difficult to find the perfect size. (+- 150ml) in a cool bottle. Please let me know! Thanks!
For my commercial sauces, I will sometimes heat pasteurise depending on the final pH and whether I add other ingredients. Like I mention in the video "better safe than sorry"! As long as you keep the temperature in the range I mentioned it won't really make a change to the taste.
