You said you're not a fan of English mustard, because it's too strong... I don't know English mustard, but I know French one (because I'm French). English mustard is stronger than French mustard ? (French mustard is pretty strong. Especially Maille's fine and strong mustard - "moutarde fine et forte" in French - or worse : The strong mustard you can find in France in Lidl shop centers. This one is hell...)
@@ChilliChump I didn't know there's horseradish in it. Once more you taught me something ^^. French mustard doesn't contain horseradish, but damn !! it makes nose blow up...
This is so close to one of my own recipes. I used Tamarind, Bhut Jolokia, and then Shiitake mushrooms. A 3rd of each. That blend I then diluted 50/50 with a blend of 50/50 water and apple cider vinegar. All the dilution makes it such that I can over indulge on any food. Super awesome as a (thin) basting of steak before hitting the fire.
Here in the US, we use jam and jelly. A jelly has no fruit particulates, it is made from fruit juice. Where as a jam has fruit particulates. Jams are thicker, and have nice chunks of fruit in them. Where as a jelly looks more like jello, if that helps you visualize it :)
Dear Sir, JakartaChump here, a fan's quick name. All plants doing great, except one. A primo X, for which I bought seeds. Normally we don't buy seeds, but seemed like a good experiment. I considered plant sterile, until your vid on moist last week. Kept the plant moist, and immediately have some flowers going into chili-mode, instead of falling off. You Sir, are a genius.
Great video as always. I get several uses out if my bags and I don’t even wash them. Just make sure to wipe the area that seals. I find any remaining mash left in the bag kicks off the next ferment. Still not ecologically sound but better than single use.
Hi Shaun..I’ve been away from RU-vid for a while, but I recently purchased some Hawaiian chili peppers. Those little things pack quite a punch. I decided yesterday to make a little hot sauce with them, so I had to check out your videos again to refresh my memory. Thanks for the mustard tip! I’ll ferment in brine for a few weeks & add in some spices & fruit at the end. Very excited to see your new kitchen space!
This reminded me that I need to buy Tamarind paste. I still remember your Sriracha which was amazing! Thank you for this video and the tip with mustard.
Mustard is definitely something I've used in all my sauces, specifically honey mustard. But it's ability to adapt to even a sweet super hot pepper hot sauce is what I love about it. And like you displayed in the video it definitely helps bined everything. Keep up the great work, you are definitely what I would consider a master hot sauce maker!
I just might have to try my first ferment with my Naga Morich's, they did quite well this year. Shaun, I chuckle every time you taste the ferment and it burns through the rest of the video. Stay Spicy!
I love this video! You really indulged us a lot with the thought process of not just how to make this sauce specifically, but the thought process in making sauce altogether. It's pretty incredible how unadulterated your sauces are yet how flavorful they end up being!
Came for the sauce making, stayed for ChilliChump's taste expressions and comments on how hot the sauce is. Great video, Shaun. Might try something similar in the future in terms of long ageing. 👍
Fabulous!! I purchased plants this year that said that they were ghost peppers but I have not harvested any yet. Only one plant has not produced anything yet and I'm hoping that it is ghost peppers. Thanks for this video.
I love mustard! Lol, your reaction to trying the mash was immediate, that looked spicy! Great to see another recipe, and the ingredient substitutions you made for a lower speed processor, it's all I have so sometimes I need to choose the recipes carefully.
Hey @ChilliChump thank you for this video well created and I love the tips and tricks. Too often people have questions that were answered in earlier videos but it’s great to revisit and add a few new tips and tricks. I’m also a discord & RU-vid member so I can attest to the fun group and extra assistance taking direct with great growers and yourself ofc. Glad to get sauce videos showing back up and excited to see the studio kitchen etc! Keep it up 👍
You just gave me a use for the mustard seeds I have. Let’s just say buying them online during the dark times makes judging general bottle size a bit tough 😅
Hey ChilliChump! I love your videos and have learned quite a lot from them. Keep up the awesome work! I wanted to ask you if you'd ever make a short video talking more in depth about your PH meter, how you calibrate it, etc. I think a lot of your viewers could benefit from something like that, including myself :) Thanks for the great tip and the quality videos as always!
Thank you, I'm glad you are enjoying my videos! I have already done a video on calibrating your pH meter. Have a look here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AqF66AyZow4.html
Here's a video idea of you need one : I'd love to see a video with an overview of the different types of sauce (not variations of the same type). That would help me to decide what to ferment and how (mash/no mash), add vintage yes/no, emulsify yes/no, additional ingredients... So many variables. Would be nice to know some archetypes, you know?
I Have to say Thank you I've watch a ton of your videos before the growing season and have had excellent sucess with Fresno Chillies, & Tabasco Peppers. I look forward to expanding and growing more next season. I've been Looking for the Perri Perri Peppers but couldn't find any could you point me in the Right direction so I can pick some up for next year. Thanks again, your advice is top notch.
Thank you, I'm glad you are enjoying my videos! I actually already provided Piri Piri seeds as reward on a patron tier patreon.com/ChilliChump I will also be selling seeds starting at the end of this year from my website www.chillichump.com/shop
Looks like you have discovered a tasting lab to go along with your sauce kitchen Shaun! Small grill, wings or chops or ribs, tasting companions, and great experiences follow. Apparently the Bhut pepper is universally hot? Just happen to have some yellow mustard powder on hand, and a couple of vacuum seal ferments started this week. Salsa time to follow. See you and Ms CC live in less than a week and a half. Happy Gardening! Stay Spicy! -Bob...
While watching, i planed my next hot sauce. Thought about vinegar and if the tamarind paste i bought would fit...30 seconds later, you put tamarind in your sauce. Thanks for clearing that up :D
ChilliChump...check out the Carolina Cayenne. They are the same color, heat and flavor of a standard Thai cayenne, but the pods are enormous. The size of banana peppers. And they are still putting out hundreds of peppers per week. I need more airlocks!
I never thought to try coriander in my hot sauce; that sounds interesting, and I'm going to experiment with it next time...biltong hot sauce lol I'll also try your mustard trick! Thanks for your videos, I am learning a lot from you.
Hey mr chilie chump, I have been following you on RU-vid for over a year and it gives me strength and inspiration I know a little confidential success thanks to my cooked / fermented / pickled sauces ... 🙃 and dream of developing a professional activity around these condiments, so thank you very much. I dream of a lot of recipes but maybe you can avoid traps ... What products / herb (s) / liquid (s) / sugar (s) / fat (s) etc ... What should be avoided for a sauce to keep badly or develop mold. Thanks again.
If you are considering doing this professionally, maybe have a look at my Patreon. I provide a consultancy service, one to one to help people like you. Look for the Pepper X tier Patreon.com/chillichump
This looks AMAZING! And us Americans use Jam and Jelly interchangeably, more likely regional. Jam/Jelly vs Preserves are different though. I am greatly enjoying your channel. I just found you today. I am getting ready to start on my seasonal hot sauces and was looking for ideas. I am intrigued about your use of spices. One of my friends and family's favorites that i make every year is a habanero/scorpion pineapple curry. I would LOVE to see you do your own spin on that one. I don't know if you have or have not already. I haven't had a chance to review all of your videos yet. Keep up the great work!
Hi I do my chilli sauces by the cooking and adding vinegar method but have not tried fermentation yet am wondering if there's much difference in taste 🤔 looking forward to seeing your new sauce laboratory 😛
I want to put away for longer the sauces I make but I want to cut down on vinegar or citric acid, should I water bath cann it of pressure cann it so it will be shelf stable for a longer time? I like your videos a lot, learned a lot from them.
Water bath canning or pressure canning is always an option! I would still ensure you get the pH to a safe level (at LEAST below 4.6pH, but I always aim for below 4.0pH personally).
I add my garlic as part of my fermentation mash. I feel like fermenting the garlic as well brings out a more "combined" favour as supposed to a "separate" flavour. That is the best way I can explain it. What do you think about fermenting with the garlic already added?
It depends on the recipe I'm working on. But I mostly prefer adding garlic after ferment....this way you keep the sweetness of the garlic as well as a stronger flavour. When fermented, it mellows it out too much. With less pungent chillies, this can work.
@@ChilliChump Thank you for the insight. I'm still building my tolerance so all of my ferments are what you'd call mild or very mild hehe (Little bit more than Tabasco heat) and so far I have found that the garlic added to my ferments worked out amazingly. I'll try one as an experiment by adding it only at the end to see the difference side by side.
Great Video Sean! Thanks for a tips and tricks, I have one question: I want to add fresh fruits or vegetables to fermented hot peppers( red savina habaneros 9 kg and few garlics in 3% brine) and make final sauce , and pasteurize it. Would my sauce be ok?
Hey Ronny, thank you. As to your question, have a look at these videos Fermenting with fruit 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 I would suggest heat pasteurising Vs freezing though (will make sense when you watch)
@@ChilliChump Thanks, very informative video and spot on, however I was wondering if I' ll heat fermented part and then blend with fresh fruit part, would It work too? I want to taste freshness of fruit in a sauce and umami
And I noticed in your monster mash fruit content was less than pepper, that's why I suppose your Brother could not identify flavour. Making sauce its like an Art! Thank you for your Videos!
Hey guys! I just made my first sauce today (not a fermented sauce)! I have a question: I cooked the ingredients before blending them, but didn't boil the blended mix. Is that a problem for the shelf life? Should I take it out of the bottles and boil it again? The pH should be low (I don't have a tester, but there's quite a bit of vinegar and lemon. It tastes quite sour.)
For it to be safe, you need to get it to below at LEAST 4.6pH. I will discard any sauce that is not below 4.0pH though (to account for any possible issues with testing). You will also need to make sure our bottles, lids and any other equipment is properly sanitised/sterilised (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R7SSisK-uUk.html)
I will do that with some sauces if I want less of a garlic flavour. Also, you will find that the sugars in the garlic get used up pretty quick, so the subtle sweetness of the garlic is diminished. Really just depends on the flavour profiles I am aiming for.
Hey Shawn(not sure your name’s spelt ha), have you ever used slow roasted garlic 🧄 for any sauces as opposed to raw? I was going to ask you about Keen’s Hot Mustard in replacement normal mustard, but you just answered that. THANKS BROTHER!!
Take a look at these videos. One of my best selling sauces uses this method. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Rx6BuzZ74Fs.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sCZ82hjvqCc.html
It minimises the garlic flavour and reduces that subtle sweetness that garlic introduces. Works fine for some sauces...just depends on the flavour profile you are aiming for and the type of sauce
Thank you so much, I was more interested in knowing the reason of hotsauce separation which I did not ear from you. Did not I pay attention or notr?rrrr
The sauce seperates because there is a lack of emulsification. The solids seperate from the liquids. You need to emulsify either mechanically (with a stir plate, by high speed blending etc) or by adding something like xanthan gum. See the videos below: Using xanthan gum: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hLR0bxEIOBs.html Using a stir plate: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dRkXaa8ttM8.html Build your own Stir plate: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eDbqt_xynDY.html
Hey! Love the videos! I've been watching for a while and have bought a couple different hot sauces you've sold. You really got me interested in making my own sauces here in the U.S. Would you recommend a vitamix blender over a ninja blender? Or would the ninja do just as good of a job? Cheers!
could anyone give any advice please - i have some chocolate haberero's coming to fruition, and on another thread it was kindly suggested suggested i use them in a hot sauce, but I wont have enough choc habs to make a sauce with on their own, but what if i mixed them with other chilli's?. at the end of the season i'll have some ring of fire, thai dragon, aji lemon, takanotsume and firecracker left over, so if i fermented them all together in one 'frankensauce' how do you think it would turn out? is it a 'bad idea' to mix so many different varieties all up like this, or should i 'go for it' to give a unique taste?. anyone done this kind of thing before and how did it turn out? as i dont want to waste them in what may be a ridiculous combination lol. this will be my second season as a chilli grower, but first fermented sauce so i havent much experience in knowing the outcome and am looking for idea's. thanks.
@@ChilliChump Thanks a lot, very informative and i enjoyed it, but just a quick question if i may. in the monster mash vid, You blend the chillies, add salt and ferment, then add a quarter of the weight of vinegar at the end, wheras in your beginners from seed to sauce you ferment in brine, drain, blend, and add an equal weight of vinegar, (which seems a lot). would you recommend i use more of the monster mash technique for this sauce, (dont ferment in brine) rather than the from seed to sauce method?. i will probably be fermenting 1/2 to 1 litre. Thanks
There are different styles of hot sauce, and different recipes I have developed. Differing amount of vinegars and other additions. The monster mash is just one of many. You don't need vinegar at all to be safe due to the fermentation...I add it in that one for the taste. Have a look at my recipe book for a bunch of other recipes too. Www.chillichump.com/shop
@@ChilliChump Thanks again for taking the time to reply. As it's my first fermented anything, i think a recipe book is overkill for me at this stage but will bear it in mind. My frankensauce is under airlock this morning and i'll give it a month to ferment and take it from there. I may end up just adding a little brine back in when blending, use a little vinegar, im not sure yet, i'll see how i go, experiment a bit, and feel my way i think. GL
Baby formula, ey? 👶Goo goo gaga! Looks like a tasty sauce! And It looked cool when you sped up the video a bit but it didn't look like that weather vane (is that what it's called? I used google translate hehe) was moving any faster 😋
Hi thank you for your videos! If you turn the top of the bag a little bit inside out you don’t have to clean it😜Greetings from Germany close to Frankfurt
Has anyone ever made a hot pepper sauce with horseradish? That would blow my head off. There may be an issue with horseradish oxidizing and losing its bite I think.
The reason that "blender" doesn't work well for your uses, is because it's a food processor. They are used for dry products or chunky wet products (think salsa).
The way I solved the hot sauce separating. Just run the blender on high a long time. Give it a rest so you don't burn up the blender, then do it again. Basically blend the shit out of it, lol.
I got a peach ghost im waiting on, but its a bit small as i put it in a small kraky hydro pot and although small, its very healthy looking, and it has small pods, not sure what to do with her as the weather is not looking very sunny, any advice would be great
You should try doing a Thai inspired hot sauce. Fish Sauce, Lemongrass, tamarind, Kaffir Lime Leaves (apologies, I think I read somewhere that word is offensive in south africa but I don't know another name for the plant)
Those are some of my favourite ingredients, I love Thai food! I already have done a couple like that on my channel, and also in my recipe book (chillichump.com/shop) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8t03BZJlN5M.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rFD0eViV2GA.html
