Piri Piri Hot Sauce Recipe - Step by Step!
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- čas přidán 6. 06. 2024
- Learn how to make a delicious Piri Piri Hot Sauce. In this video I share my moms Piri Piri Hot Sauce recipe, which I am calling Chisa Piri Piri. Chisa is an Ndebele word that means Hot...and believe me, this one is a burner, but oh so delicious!
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00:00 Mhoroi uye titambire (Hello and Welcome!)
00:50 Picking Chillies
02:58 Ingredients
05:26 Lets Blend!
07:55 Lets Cook!
10:00 Lets Bottle/Can!
12:42 Lets Taste!
13:55 Piri Piri Chicken Idea
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You leaving out the lemon juice is similar to what my grandmother did when someone asked for a recipe. You could take 4 people who asked for the recipe and each of them had a slightly different recipe because grandma would always leave one item off each recipe. When she passed we wanted to put together a book of her recipes and we asked all family that had any of her recipes to take a picture and send them in, which is when we found out what Grandma did. While annoying at first, we put together a cookbook with all the ingredients on all the individual recipes and over time people would email saying they used X amount of cumin and XX amount of salt and they would be added to the PDF updates of the cookbook. In a way it brought us closer together. Thanks for the memories Shaun!
That’s beautiful. I like her sense of humor. I bet she was sharp as a tack. 💚🕊🙏🏻
Making my Friday that much better!! Love your content and LOVE piri piri sauce. So excited to watch this
Awesome video Shaun great to see you back in the kitchen again.
Your channel has quickly become one of my most watched! I have very recently taken up growing chilis and shortly thereafter started loving growing chilis. Your channel has been invaluable to me and my learning experience and I can't thank you enough. Wonderful content Shaun, I just wish I'd found you sooner! Thanks upon thanks.
That is great to hear Travis, I'm really glad you are enjoying my channel! Thank you for watching. It's a wonderful and fulfilling passion to have!
Holy Moly Man!!! Those plants are beautiful!!!
Your plants look awesome fella. Very nice setup.
Thanks Shaun, I have several different birds-eye chili's growing this year, Some habaneros and rocotos for the heat, can't wait to try this sauce!
amazing reciepe ! will cook for winter couple of jars 👌
Great video. Thanks Shaun
Made it this afternoon, amazing!
Looks awesome, and well-explained. Nice video buddy.
Okay, I have been saving this recipe for 10 months now... I have even looked at it a few times in the meantime. I am so excited to have enough of everything from my garden to try this out! I am quite excited!! Mrs. Bowtie got the idea of using it with Chicken from this video... That will be exciting, too!
Yes Mummy Chillichump! This sounds great
Will def try!
I’m looking forward to trying this one soon! I don’t have piri piri chilis, but I will use the Thai chilis as you suggested. Thanks for the recipe!
Looks wonderful
Thank you so much for your recipe, liked, shared and subscribed
I will definately try this recipe! Thank you so much! :)
Definitely a South African tone... Well done mate love your setup there
Fine looking sauce there Shaun! Good play by play instructions for making a chunkier style of sauce. Was out picking some 7 Pot Chocolate earlier this morning, looking around the pepper patch, and thinking this could be a day to start a nice habaracha sauce of some sort. Stay Spicy! -Bob...
Thank you for sharing .
Lovely recipe, Mozes would be proud of the thickness test!
I have Piri Piri's fruiting, so thanks for the inspiration.
Awesome recipe thanks
I love your seeds... ive been saving Oodles of them and growing them the same. They produce Soooo much. I'm very happy. Thank you chili Chump (Shawn)
My pleasure! I'm glad you are enjoying them. A lot of love, time and effort went into developing them! It would be great if you could leave a review for them on my site, helps me out! Https://chillichumpseeds.com
G'day mate, my chille season has just started, my first fermentation is under way, and last year's chille sauce won 1st in class at the Royal Adelaide Show thanks to your ideas, love your work, cheers from the other SA!!
Congrats on the win! You should be proud!
Looks delicious! I'm going to have to try this with my Thai peppers, Big Yellow Mama, and Habanero. I'll grow Piri Piri next year!
Finally! The whole reason I joined this channel
Just based a sauce off this with bell peppers, and 50/50 cayenne/chinese 5 color. Tastes Amazing! Thanks for the recipe.
So pleased to see this, it looks really simple and usable. I've got a lot of Ring of Fire, I guess that I could use those as the base chilli?
Love the photos of 'home' at the end credits BTW.
Great looking sauce mate and hot bottling really ensures to create that seal for long storage. brill video
I can't wait to try it
Looks amazing! I've recently gotten into making hot sauces and this is a must try for me.
It's a very tasty, and easy recipe. I'm sure you will enjoy it. Welcome to my channel! Have a look at some of my other hot sauce recipes, may give you some ideas
czcams.com/play/PLuQ_ySnkV1emnrUiann1se5l06Ze3gIF6.html
This is a great sauce! Thanks for sharing and pls thank your mom!
Glad you liked it mate. Got much left? :D
@@ChilliChump fortunately yes, roasting a chicken tonight 🤤
Going to use this exact recipe soon as I have enough ripe chillis. All going to be fresh and it looks like eventually, the Naga Morich are reddening up nicely too. I will make 2 batches, one medium hot and one including my Jamaican rosso and Naga.
I have made my own smoked salt, simply done after a bbq/braai using the leftover heat with a piece of applewood.
So in addition to your mums excellent recipe with your own lemony tweaks, It should be smokey smelling deliciousness too.
I might try actually smoke infusing some chillies on my next bbq also. Variety is indeed, the spice of life.................;)
Yay! A hot sauce video! That looks really good!
Gotta grow them before I can make sauce with them 😉
I collected cranberries from the swamp and made a cranberry sweet and sour sauce with chocolate habaneros and bhut jolokia. Added rosemary, lemongrass, cinnamon, orange cedra and ginger. Very tasty and smells like christmas.
I am gonna make this today, I like that it is easy to follow and although I do not grow chillis, I will be able to buy all the ingredients at my local which helps. Thanks for the video Shaun!
>>Edit: Made the sauce, was really good, added 100grams of red chillis and 60grams of Piri Piri, plus sweet pointed peppers for bulk, after reducing down to the right consistency, found the white wine vinegar a tad strong so added 2 tsp of sugar and then it was good. Just used it for chicken marinade and its amazing! Gonna add some mango in next time and might lower the heat index. Great sauce overall!
I shall give this a go. I have the Piri Piri from the seeds I bought from you previously :)
Hi I am doing a milder one at the moment that is loads of different types of tomatoes but with a few chillies yummy.
I love Sous Vide cooking and watching this where you said about stirring and heat and how you don't want the chilli to burn. This could be a great way to make chilli sauce from fresh ingredients. With Sous Vide you can cook at lower temperature over a longer time to reach pasteurisation.
I loved the bit of sweat on the brow at the end. How authentic can you get? Well done Sir!
Thank you for the recipe! I will definitely make it, have Piri Piri and superhots in a freezer.
I've still got lots of fermented sauces from last year, this sauce will stand out. I hope it will taste well on fish since it's not fermented.
This tastes great on fish!
I just want to thank you for this recipe, it's very similar to a recipe I have been trying to figure out for years now, with a bit of tweaking on my Chili's I think I will be set
My pleasure. I'm glad it's helped you out!
Hey CC! I got ahold of a jar of Nando's peri peri ... it's great...so different than anything else I've had in the US. I just put in on my black beans and bam. Thanks for your influence
My pleasure! It's a pretty tasty one, and worth it if you can get it for a decent price!
You are the best. Thks a lot for sharing yours and your grandma's ecipe. love hot pepper's. Shaun do you have a farm here in canada? Woul love to visit your gaden and your shop to pick up some of the yummy sauces. Thanks for a great video
My pleasure! I am actually in the UK, would love to visit Canada one day! If you are wanting to try my sauces, they are available to purchase, worldwide delivery! Actually have a special offer on one of my main sauces right now, more than 50% off (blazing buffalo extreme). chillichump.com/shop
This is the sauce I want to make- I was able to grow some Carolina Reapers and make a sauce that was just way too hot. Most of the fermented hot sauces I make are with red Fresno jalapeño with onion and a few cardamom pods- fantastic. I would never have thought to add cardamom if not for CC. Thank you sir!
I had Piri Piri from a Brazilian food truck at a California brewery last week. It was delicious.
I have a variety called Durban’s Birds Eye from African. Simply amazing flavor!
Lovely recipe. I added a little bit of oregano and it sang!
I love Piri Piri chillies, i eat them simple without nothing, that heat of Piri Piri is purely amazing!
Your channel is the highlight of my year, absolutely loving and learning from your channel. Just got my first bubblers in the mail, going to try sauerkraut but I have 3 kilos of Tabasco peppers. I am from Texas and love my Tabasco sauce. how can I ferment from frozen without more fresh? any other vegetables I can sub into it to get my lacto?
Hey Alec, that is very kind of you to say! Thank you for watching.
With regards to your question, how about making some sauerkraut, then using some of the brine liquid that is created to kick off your frozen ferment.
heres a video of mine showing how to make it: czcams.com/video/m9LkPyeweqI/video.html
@@ChilliChump Thank you!
Thank you have these chillies growing no idea what to do with them
Beautiful peppers beautiful
Thanks a lot am watching from Mauritius 🇲🇺
Love Mauritius! Have a look at my Mazavaroo recipe video! czcams.com/video/HmBHWZXVDTQ/video.html
Hey Shaun thanks so much for posting this great recipe - reminds me a lot of the peri peri sauce my Gran would make our family as a kid growing up in Zim. I've got some great Black Mamas from your seed kit this year so glad I can use a couple on this. Do you think the birds eye babies from the seed kit would work in this as well and would Anaheims and Spanish giants be good for bulking it up (just asking as I have loads of these as well). Would be cool if you could do a short video on what to do with the sugar rush stripeys and bishop crowns from the kit as well - as I have loads of them too this year!
Hey Chris, my pleasure! The birds eye baby's will work well....they may just be a little more of a pain to harvest though due to their size!
Looks amazing CC! Can't wait to try this. After bottling can the cans be kept outside the fridge? And do you have an idea of how long they'll last?
Yes they can David. Like I mention in the video, if canned properly, they are shelf stable!
Looks FANTASTIC! One day I'll have some Piri Piri peppers to try this myself. I'm a bit surprised that there aren't any onions in this recipe. One thing that I do for almost all of my sauce / salsa recipies is to roast approx. half of the veggies and some of the garlic. Seems to add levels to the flavour profile IMO.
And I absolutely LOVE your greenhouse. Your plants look so healthy and abundant. Do you end up selling some of the extra peppers locally? Thanks for sharing your recipe!! 🌶😎
do you saute the onions? also guess you don't roast the chillies right?
You teach very well, you should open a cooking school similar to river cottage. Love your content
Thank you
Seems nice, maybe I'll try to grow piri piri next season and try this. The shop bought piri piri sauces (and pre-marinated piri piri chicken) have all tasted one dimensional and bitter. Just medium hotness with no other flavor than bitterness.
Howzit Shaun! I'm a Zimbo in Cape Town and I've been a MASSIVE fan for the past 5 years!! All of my superhot growing success is due to your great advice! Thank you so much.
One thing though... chisa is Ndebele or Zulu for hot... pisa is Shona for hot. I hope you don't mind the small correction!
Thank you again for all your great work!
Hey Terry! Thank you for watching and congrats on your superhots success. Glad I could play a part in that!
And thanks for the correction....it's been a long time since I left Zim!
I have made the correction in the description
I recently bought a container of Starsan and was amazed by how concentrated that stuff really is. I used fairly big spray bottle and had to use half my smallest measuring spoon for that whole bottle!
P.S. Love it when you taste one of your sauces and watch the sweat bead up on your forehead. I'm not that brave, I prefer the milder end of the heat spectrum, maybe leaning medium.
I mix up a big batch of the Starsan, it's easier to get the measurements right! But at least with it being highly concentrated, it goes a long way!
I wish i could buy some of your sauces!!! They look delish!!😁😁
They are available from my shop Mike. This is a big part of my business! www.chillichump.com/shop
@@ChilliChump Small typo there 😉
Thanks George....fixed! 🙂
Great video. I now know what to do with my cc piri piris
I would suggest fewer superhots for you mate. The Piri Piri is a hot chilli anyway...and you will get an amazing sauce still with them alone, or just add half a superhot maybe.
if we do prefer a finer sauce, should we still look for the line in the middle to confirm its done cooking? it looks great and im definitely going to be making some!
You wouldn't get the same effect to see when it's done. But simmer for about 30 minutes, and you should be fine.
Love your Channel from Zim
Thank you Brian! How are things out in Zim at the moment. I miss it
Things are good, hardly much changes here, :) , your Videos are awesome
Thanks, was about to fully harvest the rest of my bird eye plants and this recipe sounds very tasty, will try to make it as got to much left over anyhow.
BTW how long does these chilies generally last while frozen?
Frozen when fresh, and kept in a zip lock bag, they can last for a couple of years easily
Family recipe, my Wife has been making the same for the last 25 years :)
Howzit Sean I'm mark and I live in secunda in south Africa.
I love chillies and I'm busy with planting in pots so that around September I can start a little sideline making different types of sauces because I'm a pensioner now and the devil makes work for idle hands 😂..
Great channel I discovered it recently and subscribed and shared with friends and family 😊❤
Hey Mark, welcome to my channel! And thank you for sharing it with others too. Hope you enjoy your stay 😊🔥
@@ChilliChump We're going to be good mates 😂👍 I'm sure I will enjoy the experience
I love this recipe. It’s been a big hit! Is it safe to double or triple the recipe? Or do I need to cook this in individual batches? Thanks!
You can double it up safely. I'm glad you enjoy it! 🔥
I'm growing chili now.
Just indoors, in the window. They can look pretty, so why not. I shall take your advice, except for the greenhouse bit.
Love your channel. Do you have any videos where it's the mash only not the actual whole peppers? Im looking to make a hot sauce where i have the mash and it already has mostly salt in it and about 1 to 3 percent vinegar. I won't be fermenting it. thanks
Hi there, thank you! Glad you are enjoying my content. Have a look at this playlist, there are a few sauces that you may be interested in.
ChilliChump Makes Hot Sauce: czcams.com/play/PLuQ_ySnkV1emnrUiann1se5l06Ze3gIF6.html
Also, if you head on over to my website shop, I have a recipe book available chillichump.com/shop
Shout out to your Mum!
You are the fn man!
I have some TAI peppers I'm going to try this with. I'm probably going to throw a few SRP's, sweet peppers, and use ghost for the heat as I also love the taste of ghost.
The ghost is a great chilli! Good amount of heat yet still flavourful
A simple easy recipe. It does separate out but that's expected with no mag stirring emulsion. I did find that there was LOADS of oil left. I couldn't get it to reduce down any more and no where near the thick sauce Shaun had. I'd probably put half the oil in next time. A good start for my first sauce.
Hey Edward, send me a message on FB or IG, let me know the amounts you used. Also send a pic if you can!
just did this sauce. Dont know if i did to high heat in the end or what happened. but mine turned suddenly and split? so it suddenly felt more like a chili oil? can it still be used? and how long does that last? or is it just a thing hot sauce can do?
I want some that sauce
Hey brother, was wandering if you have ever worked with Manzano Chili's? I have watched a ton of your videos. I don't think I have seen them on your channel. I believe they would make a great tasting chili sauce. I grow a few each year, and maybe I'll give the sauce a go this gardening season. Thanks for the amazing content it's a real pleasure to watch and very interesting!
Hey there! Yeah, grown rocoto manzano for a few years now. It's a very interesting chilli. Sweet...juicy...and pretty spicy! I'm selling seeds from my crop in my seed store actually chillichumpseeds.com
I would love to have a greenhouse setup like you have! What part of the country do you live? I am just south of Seattle and for peppers as you may know have a very short pepper growing season.
I live in the UK, in the East Midlands.
Portugueses piri piri is the beast 😮
How long is decent life? and is it shelf or fridge sauce :P? looks good
Here in East Africa, we say Piri Piri with an "i" sound, not "e" in the beginning. However, Indians say Peri Peri like you do for some reason. We have Birds eye Piri Piri here but they are tiny (like a pinky finger nail) and super super hot. We eat more of a variety called Mbuzi piri piri (Goat Piri Piri) which is hot, but eatable and good with roasted Goat meat. Other kinds are rare here. Will try your recipe but modified to suit what we have in Africa.
Going to order the jars in your link . Are yours the 250ml?
Yes, they are 250ml
I will have to try this. Could you not use all peri peri? Also I saw you’re doing free shipping now on seeds as well,happy to see that bud.
Of course, you can use all Piri Piri. I just like to add more heat to it. But straight up Piri Piri, tastes great!
I wish I could follow your recipes more closely. The pepper selection at the grocery store is seasonal plus pablanos jalapenos and habaneros. Right now they have red fresno peppers, and im brining some in a vacuum seal bag to make some sort of sauce that I hope will resemble buffalo sauce.
Portuguese, not Spanish, brought the "Malagueta" pepper from South America to Africa. Piri-piri is still the most common hot sauce (normally homemade, even in restaurants), in Portugal. Not Spain.
Hi Luis, did you have a look at the video I linked when I mentioned that? Gives some more info about why I said this.
czcams.com/video/vrUMdlPIvQE/video.html
Hi I found adding fresh ginger just takes the taste to a different dimension. ..
Do you ever use green peri peri? I have a bunch and we're a couple weeks from our first freeze.
Have a look at this video czcams.com/video/HmBHWZXVDTQ/video.html
Awesome ! I have been trying to grow peri peri for last few years but buying seeds online has not helped 😆 this year I bought some on Etsy from Germany but they produced a pigmy version of the peri peri very tiny peppers that are very hot a and flavourful 😆 but not a true pepper . Do you have a link I can get proper seeds ?
Here you go, from my seed store! chillichumpseeds.com/product/cc-piri-piri/
Noob with a quick question...
Just a quick question.. I'm new at fermenting chillies and noticed that Starsan is often used for sanitizing things. Also, freshly picked chillies are frequently rinsed with tap water.
The question ==> Does the use of Starsan and chlorinated water (or chloramines) have any effect on lactobacillus (sp?) and the fermentation? My experience has been in the
craft beer arena (mostly ales) so am somewhat familiar with fermentation...
I live in Tulsa, Oklahoma so humidity and heat are the norm in the Summer. Most chillies grow like weeds where I'm at..
Rinsing off the dirt from the chillies with tap water won't kill off all the lactobacillus. So you will be fine.
Try putting the lemon juice in after the cooking instead of during the cooking, and you’ll get an even more lemony flavor if you want a bit of a change!
I’ve noticed every time you use garlic in your recipes you use softneck garlic. Is hardneck garlic uncommon in the UK? Or you can’t grow it in your mild winter climate?
Softneck garlic is just more common in the shops here because it has a longer shelf. Both types grow well in the UK however.
do you know how to make zaxby's tongue torch sauce recipe
Hello from Athens Greece ! My big black mama plants that i grew from seed this year didn't thrive in our intense heat of the summer, what's your highest temp in your greenhouse?
I got 50'C in there a couple times.
@@ChilliChump thanks
I have a passion fruit chicken wing sauce i made but i feel like it needs some of your 7 pot habaneros to make it just perfect.
I added chocolate habaneros but they are not spicy enough
I was surprised when I heard the word "Chiesa" lol, I really didnt know you were from Southy lol
Hey Chili Chump, found your channel a couple months ago and have really enjoyed watching. I’ve also watched many other hot pepper sauce channels in preparation to make my first fermented sauces. But there is one question that I have that I’m just not sure about, making them shelf stable. So Please, if you would, help me here. Is my only concern to make it shelf stable to bring down the pH to under 4, maybe 3.5 for better safety? Often fermentation will bring the pH down to the mid to upper 3’s. If not, vinegar can be added to bring it down more. Is that my only concern to make it shelf stable? I’ve seen that often pasteurization may be needed before bottling to stop further fermentation, but that’s another subject. Thanks!!! Mark from Charlotte North Carolina
Hey Mark, there are a few things to think about when it comes to shelf stability. Consider joining up on Patreon, we have a great community on my private chat server. And I can give you some advice via direct message. But with regards to your question....no need to pasteurise a fermentation if the pH is low enough. However, for a "raw" sauce, you need to get the pH down and also heat pasteurise.
@@ChilliChump Thanks Chili Chump, but my main question was about pH and shelf life, and is there more to the story. Being a 66 yr old fixed income retiree, I think I’ll pass on the patreon. Doesn’t make much sense to pay a monthly fee for me to get a tidbit of info that I need. But I will continue to subscribe to your channel and like your videos to help a bit with your revenue. Keep the heat coming!!
No problem at all, I completely understand, just providing an option. I answer hundreds of comments on CZcams a day...so have to limit the time I spend on each one.
@@ChilliChump completely understand. Keep doing what you’re doing!
Your chili plants are outrageous. Sorry, I mean chili TREES. Wish I could get a packed tree of super hots although the plumbing in the house may not agree
Looks perfect. How much of onions can I use.
Tks.
I wouldn't add onions to this
Thank you Sir.
Hey Shaun, I have been trying to come up with an idea to make a white chilli sauce using my white ghost peppers but i cannot seem to come up with a way to keep the sauce white. It usually ends up yellowish or brownish. Anychance you have a recipe for one or being the smart man you are I am sure you may even be able to come up with one. Would love to see a video on it.
I have tried the same thing! But unfortunately gave up on it because I really didn't like the way it looked!
@@ChilliChump Yeah i would love a nice crisp white sauce with some good heat but they always look terrible