Chilli tasting contest + 4 Original HOT SAUCE/ CHILLI PASTE recipes we make on the farm!

[@BeeVargaTheHulahooper]

I grow lots of things but not chillies 🌶️ now I’m inspired to buy some to try making these sauces! Especially the Sambal 😂 the taste test made it clear it’s a must have 😂 I’m sold 😂 Thank you for such an entertaining & educational & inspirational experience, wonderful video again 🙌🙏🏾👌🏾🌶️❤️❤️❤️ lots of love to you all 💋❤️

[@thefarmingchefs]

🎉🎉🎉 Woohoooo!

[@quintadovalepermaculture]

Nice! I also have my own fermented hot sauce recipes. It's such fun! I'm intrigued by the persimmon gel so am going to try that this winter ... thanks! What I usually do with persimmons is harvest them when they first turn orange but are still hard (and hence inedible because of the tannins), take the skin off with a fine peeler, and dry them whole over a woodstove, giving them a little squeezy massage every so often. They shrink right down and turn brown but fear not! With storage, they acquire a dusting of delicate fruit sugars and have a taste and texture very like Medjool dates, but with more floral notes ... and not the barest hint of tannins. Absolutely divine. Apparently a (very expensive) delicacy in Russia where they're imported from Azerbaijan, but I learned from watching a Chinese woman's channel on KZbin. There they air dry them out of the sun but generally it's too wet and cold here to do that when they start to ripen so I used the woodstove to hasten the process and stop mould from developing. So there's an idea for your next glut ...

[@thefarmingchefs]

@@quintadovalepermaculture wauw this sounds divine!!! I thought that was only possible with the hard cultivated kind.... I will most definitely try that!!! Thank you for this wonderul recipe share :)

[@annemariedoppegieter3615]

great episode

[@thefarmingchefs]

@@annemariedoppegieter3615 dankjewel!!! thank you!!!

[@justynwolf6402]

I am loving your videos and your wonderful personality. Your joy in contagious. We need more of that along with healthy food.

[@thefarmingchefs]

@justynwolf6402 Dear Justyn, thank you so much for your kind words of encouragement! It is a really silly mistake, as it should have been tomatoes! 😀 I am not sure what I was thinking there...sorry for the confusion

[@justynwolf6402]

@@thefarmingchefs no real confusion. You are doing such a super job demonstrating, teaching, sharing your enthusiasm, if you make a typo or mistake, you are soooo easily forgiven.

[@emmawesterling7094]

Such fun video! And great recipes!!

[@thefarmingchefs]

@@emmawesterling7094 thank you.so much!!

[@lot4lot]

not the biggest fan of spicyness but they do look delicious! maybe the sweet rated one is worth a try for me!

[@brnrds]

Great video, new subscriber. Could I bother for an update to the video description with a link to the testing kit shown in the video, or a similar one?

[@thefarmingchefs]

Hi, this website has some great options for different budgets. My exact set I can no longer find online (I bought it 5 years ago). It's important to get it with the fluids to store it properly. Hope that helps! startercultures.eu/product/fermentation/dairy/yoghurt/yogurt-tools/ph-meter-for-fermentation/

[@brnrds]

@@thefarmingchefs thank you!

[@KeepupwithCar]

So living in Indonesia now I eat sambal every day! But they are a tad too spicy here for me so I might just make the sambal belanda myself too 🥰🥰🤩🤩

[@thefarmingchefs]

OOOOOhhh you should get an Indonesian to try it :D

[@helenchen3665]

Thank you. May I know if I can use green peppers to make the same sauces pls? I live in Holland and my chillies are still green at this moment and I am afraid they will not turn red anymore with the raining season ahead of us. Best regards, Helen

[@thefarmingchefs]

Hi Helen, eventhough you could make the same sauce with it, the result will be drastically different in flavour as green peppers tend to be more bitter in flavout and have less sugar in them. Also chlorophyl in plants is known to produce an unpleasant taste in lacto-fermentation. If i were you, I would make sweet and sour relish out of them. The added sugar and other spices will make the most our of them I believe. Did you do anything with them already? Sorry for the late reply!

[@pnmoura]

Hello. The page that should have the sauces, doesn't exist.... Can you see what happened. Great Video|

[@thefarmingchefs]

Sorry about that! I fixed it, here are the links :) thefarmingchefs.com/sambal-gaya-belanda thefarmingchefs.com/chillis-swimmn-in-persimmn-chilli-spread/ thefarmingchefs.com/fermented-flame-fuel-fermented-hot-sauce/ thefarmingchefs.com/the-old-people-pleaser-chilli-paste-for-cooking/

[@TanEikFai]

tan eik fai l am 24 tahun years Malaysia loph hi hi 🎉🎉🎉❤❤❤