How to Make Hot Sauce with the HOTTEST Chillies In The World!
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- čas přidán 13. 07. 2024
- Learn how to make hot sauce with some of the hottest chilli peppers in the world. Sometimes you get a craving for SERIOUS spice, so only a Weapons Grade hot sauce with fill that need! In this video I show you how to make a SUPERHOT fermented hot sauce using some of the HOTTEST chillies in the world. Looking to buy some hot sauce instead? Check out my shop, linked below ⬇️
chillichump.com/shop
Sanitiser: geni.us/starsan
Silicone grommets: geni.us/Siliconegrom
Airlocks: geni.us/airlock
Make sure you wear gloves! geni.us/nitrilegloves
Treat yourself to a Ninja Blender: geni.us/nutrininjablend
Make your own fermentation containers: • Fermenting containers DIY
0:00:00 Introduction
0:00:57 Picking chillies in the greenhouse
0:02:07 Chopping chillies - fastest chopper in the West?
0:03:24 Fermentation headroom
0:04:41 Alternative to fermentation weights
0:05:26 Making and adding brine
0:07:49 Ferminator time
Ferminator video: • The Ferminator: Build ...
0:08:08 Checking on the starter fermentation
0:08:50 Adding previously frozen chillies
0:09:15 Switching from brine to mash fermentation
0:10:39 Opening up the starter
0:11:54 Eating spicy cabbage leaf!
0:13:27 Bucket for finishing the sauce fermentation
0:14:02 A couple other ingredients
0:14:42 Back into the Ferminator
0:14:55 One month later
0:16:25 Let's give it a taste!
0:18:50 Livestream giveaway announcement
0:19:06 Closing off the video
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Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.
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First we feast, and Sean Evans`s Hot ones should defo get a botle of this weapon.
That would be awesome!
You beat me to it.
i was just thinking he should be on there & saw your comment lol
Please one day send a bottle to either Brian Ambs or Johnny Scoville for review on their channels.
good idea
Would love to see Johnny review this!
I get sympathetic sweats everytime i watch you do superhots - maybe invite Chili Klaus? It'd be superfun watching you two together!
A man who can keep his composure like that when eating a super hot sauce should be feared
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 is fantastic, that's such a good idea.
I like using basil seeds.
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.
That is so great to hear! I am really happy he likes it! And thank you both for your your support of what I'm doing ❤️🔥🔥
You make the most consistently delicious hot sauces, happy to continue the support 🙂
man you deserve more subscribers. This is quality content.
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 ^^
I like how in-depth this video goes! Great content and fermentation tips! That cabbage sounded amazing, I wish I had some haha
you are like up there with Bob Ross, Steve Irwin, and Mr. Rogers, for wholesome, enjoyable, and educational content.
Thank you Jaclyn, that's very kind of you to say!
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.
Did I just watch 20 minutes of a man making super hot hot sauce? Yes.
Can I even stand the spice of spicy BBQ? No, no I cannot.
😂
@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 for this in depth video. Got a lot more answers to my questions now!
I cant wait for my order to arrive! Great video as always
Definitely an interesting technique using a starter, I'd never thought about that. Great video as usual!
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...
here before Grolsch bought out all the sauce
It’s all gone :(
Just ordered a bottle, can’t wait to give it a try!
Awesome Video! Its like a summary of the past 3 years.
Really want to see Andre's reaction to the sauce too
Thanks for another great video!
Nice video, still possible to learn something new even though I watched all of your sauce videos 😃. Managed to buy a bottle of the sauce too!
Yum! I've never done fermented sauce before, I'm going to have to try this!
super informative video! thank you
Interesting process. This sauce would be too much for me, but the techniques and flavoring tips are very useful.
Great video as always!
Never had a superheat & I may regret it but excited to have bought a bottle before you run out!
This video has ALL the info you need to start making fermented hot sauce. Awesome stuff Shaun. I so wish that my OPK and jigsaw sauce would arive😭😭😭
Great descriptive video!
excellent video sir!
Glad to see you again with your awesome content. It's been a while!
Thank you. By the way, I have released a video every Friday for the last year! CZcams doesn't like to alert subscribers it seems!
you took that taste like a champ! SUBSCRIBED
Wow, inspiring, thanks again, I will ferment next time 👍🏼
Yay new video!!!
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.
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 : czcams.com/video/xgdou543daU/video.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/
Ordered mine! Can't wait to try it!
Thank you!
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
Thank you for your feedback Roddy, I really appreciate it! I'm glad you enjoy it 🔥
great video thanks!
Awesome. Love your videos.
Learnt alot...thanks
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.
Just got my bottle of weapons grade hot sauce and I love it! Good flavor and potent but manageable heat. Great sauce Shaun!
Brilliant, I am glad you enjoy it! 🔥
2:10 that sound is so satisfying
I finally got here before you ran out!! Hell yea!! In for weapons grade and the piri piri.
Amazing video, can't wait for my super hots to grow and make this sauce. Thanks
just bought a bottle before it sold out! yes!
So much information, this kind of channel is very helpful. Hands down
I'm glad you are enjoying it!
@@ChilliChump the only question was, the difference between fermenting and boiling the compound before bottling.
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
czcams.com/video/R7SSisK-uUk/video.html
Order placed cant wait to try sure my son will join me in the tasting we love our spice.
Looking forward to seeing the vid! Don't forget to send me a link chillichump.com/contact
Might just play it on the next livestream!
Have you ever considered sending any of your sauces to Johnny Scoville? I feel like he would love this!
Good info...
when you sniffle, you know it's a good heat :)
your the best man...
I DEFINITELY want two bottles. One to eat & one autographed for a collector.
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.
Can't wait to taste the Weapons Grade Hot Sauce and the One Punch Knockout.
Be good to hear what you think Peter! Although I already know you like the OPK!
@@ChilliChump I still have 1 bottle from the first batch :-)
Nice video. Hoping to make another superhot as well this month.
I add some tamarind for extra tang. When soaking the tamarind, I use from the brine.
Mouthwatering 🤤
Looks great i pulled my first sauce last week and its awesome some serrano sauce with garlic and so even found xanthan gum at dis chem
BIG Chilli Chump fan 🙌🏼🔥🌶
LOVE
Cool you made this sauce on my birthday November 29th!
I stopped the video halfway through and went to your store to buy a bottle. Yes! It was in stock! Purchased! Back to finish the video. Thanks, Shaun!
Thank you!
@@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.
That's an awesome label!
Do you cook before bottling? Is that a necessary step to ward off bacteria? Love the videos!
The process is just like making mead! 🍺
Top 3 in my cabinet atm
Now I understand- you can’t eat a fermentation weight.
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.
You can actually start a yoghurt culture with them. That's how much lactobacillus they have! 🤯
Sold out! Heartbreaking
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.
nice!
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
@@ChilliChump just signed up to the newsletter! I refuse to miss out on the next sauce you make! Seriously gutted I missed this one!
Nice
Another fantastic video! You take such meticulous care in your sauce making, and if I can say “those peppers are absolutely awesome looking”. They are way too hot for me, but they are beautiful for sure. Thank you for putting this all together. As you know, I totally love your channel. Well done my friend! Stay safe and Stay Spicy! V/R - Shane
Thank you Shane!
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!
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. :-)
Dang! Sold out.
Can you include links to buy the same equipment. I liked you dispenser you use to bottle your hot sauce and want one for myself
Looks amazing. I wonder, though, what it would taste like if you added some ginger for flavor, and used sichuan peppercorns instead of regular?
I like hot food but not super hot but, this was really cool. I love pickled things, onion, cucs, so on.
Kilograms... lol.. kilo..whats... lol.. either way, love the video!! I have learned so much! thank you!
Also bought bottles and saw that you have added tracking to the parcels. Hopefully this will prevent last years shipping problem.
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!
I've learned the S in BDSM stands for sauce! 🤣
🤔🔥😂
cant believe i missed this episode yesterday , which means i missed the sauce in your shop . darnit
Sign up to me newsletter Mark. I usually give a heads up if I'm going to release a new sauce! www.chillichump.com/newsletter
Man i would love to try that sauce!!
Sign up to my newsletter, so you get alerted when I make another batch or when I have a new sauce coming out! www.chillichump.com/newsletter
Ive recently fallen in love with mixing Sambal Oelek, and Tabasco Scorpion sauce, it goes well with just about anything.
that cabbage looks like i would like that more than the sauce itself
Great video thanks! I have a question especially w.r.t to the spices you add... When is it necessary to cook a hot sauce rather than just fermenting?
You boil the sauce if no ferment to kill all the pathogens before bottling. If you ferment the resulting lactobacillus will kill any potentially harmful bacteria so no need to boil.
16:44 That worried little face in the spoon. 😅
What are the "fresh" super hots you used in the first part of this video? Thanks! 🌶
Brad Leone approves this video of fermentation
Do you spray the StarSan inside of the jar as well?
Whoop whoop 😁
Do you prefer using the brine method or vacuum bag, also do you get a different tasting hot sauce between methods?
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.
Love your channel! Love your show!! Cant wait to try the sauce I ordered and compare it to my own!
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.
Hi Chillichump. I've made my own ferminator based on your design. I've used the inkbird temperature controller and have it set for 26 degrees C with a 3 degree swing either way. I ferment sourdough bread at that temperature. I would like to know if 26 degrees C is suitable for fermenting chillies? ideally i'd love to have them going together at the same time. Cheers.
That's way too high, and will result in some off-flavours. I wouldn't suggest going above 23 ...personally, I don't go above 21
I missed out grrrr.... lovin those piri piri seeds tho
Well done if it bites you it must be warm. But your stuff is great
you could make the best sauer kraut!
god that seems like it would be such a delicious hot sauce! I buy "Spontaneous Combustion" because i love the explosion of heat, but the flavor of the sauce is actually not that good, i had a nice Habenaro/coffee hot sauce that was amazingly delicious but not hot like i wanted.