Chilli Oil Recipe 🔥 - The BEST you've ever tasted?

[@RFabs89]

A tip for the people that don't have a sous vide stick or an old cooling box around: You can simply put a glass jar with the spice mix+oil on the stove (for those with electric stove) at the lowest setting. This puts the content in your glassjar at a constant 60 degrees celsius, which I believe should do the trick(?) Second lowest setting equals 90 degrees celsius, so that's another option. You're welcome :)

[@shakeelmohideen7172]

Thanks buddy

[@Shinkajo]

Dude, you posted this exactly when I needed it. You're the man!

[@icelevel2437]

This looks amazing! Best chili channel on KZbin.

[@gerhardbecker3781]

Love my sous vide machine. Did a 40hours brisket for today. And the EASIEST way to can hot peppers

[@pedroreis9352]

Piri piri is really typical in Portugal, our pepper sauces are all piri piri oil like the one you made. Very nice

[@621pw]

Made this overnight last night and it's awesome. I've an abundance of prairie fire chillies so used what I'd dried. Right now here in the UK you can get a slow cooker from a well known manufacturer with a sous vide function for about £80. A bit more expensive than a basic slow cooker perhaps but it's a good family sized unit and it'll get good use. Having strained the oil into a bottle I've put the rest of the pulpy stuff in a small cake tin on some greaseproof paper and I'm drying it out in an oven at ~ 50C to make a crumbly seasoning. Seems too good to waste all of that. Thanks for this brilliant recipe; it's given me the confidence to make some variations on it in the future :-)

[@timmypanic]

Thank you for the recipe. I am used to the Chinese hot oil recipe. It could easily be adapted to your recipe. The whole spices are heated in oil for 30min-1h 105⁰C then it is heated slightly to around 110⁰C-120⁰C, sieved, poured into chilly flakes, they should sizzle gently as you stir. It gives a nutty popcorn fragrance. And then the oil and chilly flakes make chilly oil. I use it for stir fry. The oil can also be used for Chui Chaw sauce which is packed with garlic and more chillies. Again 1 tsp transforms a Chinese dish, noodles, ramen etc. Thank you for the recipes and tuition on making chilly products.

[@alittlefromcolumna7575]

I pour boiling hot oil over dried and fresh chillis +garlic, once cooled it's ready, gives a great toasted taste much like Chinese chili oil. super easy and a batch makes me 3 jars of thick chilli paste plus a bottle of oil which can be used for so many things!

[@chrismeister77]

Big fan of the edge of the meadow background vibe, love it

[@linaso9739]

I have never seen anybody making chilli oil this way and I watched a number of videos. This is really interesting way of making it. I have made chilli oil myself twice with similar ingredients, just used Sichuan peppers instead of regular ones. I added a mix of dried chillies - all the dried chillies that I had at hand - Piri Piri, Reapers, and some others. It came out very hot and I liked it. I heated it only for two hours. I assume it would have been much better if I used your method.

[@Hack_Life.Everyday]

You've just upgraded the channel to the next level...Oil "IS" the flavor capture media. Its been lost but rediscovered thank you! ... You've inspired some new avenues for my chiliheads nectars!

[@DJPsyfer]

Another Banger! Great Video , Can't wait to try this out!.. Thanks CC!

[@driqbal316]

I love when you do the taste test! It feels delicious.

[@paradigmfailure1336]

Does this require refrigeration? What is your shelf life? Killer recipe. Going to try with Mako Akokosrade and Chilitepin Pepper.

[@SilverSaabArc]

Reused glass jars on a candle warmer work well. I use Aji Amarillo with neutral oil (corn or soy), peanut oil with bird's eye (Thai) chilies (almost exclusively used in stir fry), and going to try a spicy Paprika with 1/2 sesame and 1/2 soy oil mix for a more Middle Eastern flavor on top of hummus this fall..

[@raymondmarsolais519]

Good video Sean, when I'm done moving I'll have to give it a go. Unfortunately I couldn't grow a garden this year. But I'll be forsure getting your seed kit next season.

[@kevinmosgo5492]

I’m definitely stealing that sous vide in a cooler idea.

[@troporobo]

Thanks Shaun, some great techniques in this video. You might look into Szechuan chilli crisp next. It's very similar to the recipes here, but you add toasted sesame seeds and a little sugar in the finished product. A generous dose of that on chilled noodles with some cilantro and scallions is a great hot-weather meal. Also goes well on fish, vegetables, grilled chicken, etc.

[@orbtastic]

I've done it the lazy way for years - Just shoved some dried peppers in a bottle of oil. I usually use Chipotles, gives it a nice smoky heat. I've left them in for over 12 months with no problems at all.

[@JeffOdomJr]

With sous vide, you want the entire contents submerged. Probably fine with oils, but not good with meat, seafood, etc. Love your channel. Keep up the great work

[@thirtythreeeyes8624]

You should try pepper vinegar as well they're amazing for salad dressings. Thai dragon in rice wine vinegar with lemon grass, thai basil and 5 spice is really nice, pretty mild though haha, Mix it with soy sauce, fish sauce, ginger, garlic whatever really for dressing and marinade anywhere you's use vinegar.

[@MuddyShoesBB]

Really glad to see a souse vide recipe. I love this method!

[@robertteague6342]

I use avocado oil for my chili oil then add some sesame oil after the cooking is done. Cooking sesame oil doesn’t have as long of a shelf life as the avocado oil.

[@cali..]

I recommend if you are going to get into sous vide and want to keep your ingredients submerged is to pick up some weights/rack, I do this for my steaks. I also use vacuum seal bags & a sealer to ensure nothing goes to waste as the juices are incredible!

[@hotsauce7709]

Very interesting. I just made a fresh batch using the more traditional Chinese method of toasting the seasonings in a very hot neutral oil like canola until they are just starting to brown and pouring the oil through a strainer over crushed red Asian dried chillis. I love to watch it foam up and sizzle! Then I let it set and jar it up. I like to experiment with the spices I use but I always have a lot of sichuan peppers. Also like to try both black and regular cardamom, assorted peppercorns, cinnamon, star anise, allspice, cloves, bay leaves, fresh ginger, juniper berries, dried orange rind...whatever seems interesting. Sometimes I add a teaspoon or two of black vinegar to the crushed peppers but I'm not sure that makes much difference. The oil is great on noodles, fish, chicken, ramen...old flip-flops, tires, roof shingles... I always liked hot spicey food but your channel took me to new levels making my own sauces, growing my own peppers--including ghosts, scorpions, reapers and even a successful harvest of chocolate bhutlahs! I can't thank you enough for the pleasure working with this hobby has brought to me. (Suggestion: do yourself a favor and make a batch of Chinese onion oil. There are many recipes, but I add fresh ginger, fresh garlic and I have a ton of garlic chives I throw in just because they are almost a nuisance in my herb beds. You can vary off of the theme a thousand ways, but you will put it on everything!) Thank you again

[@markanderson1184]

Shoulder surgery so used ninja for spices. Final filter through coffee filter required. Low and slow cooker 20 hours. Used toasted sesame oil for final recipe. Tried different peppers and your choice turned out best. Cherry tomato pasta, fried eggs, pot stickers…tons of uses. Add soy sauce and Asian dishes pop.

[@ChilliChump]

I hope your shoulder is recovered!

[@markanderson1184]

@@ChilliChump doc says 8 months, yuk. Checked out numerous chili channels and always end up back on the chump. Outstanding work and got me hooked on trying new things. Thanks for the well wishes and great content

[@BabyBoomerDad64]

This will go down very well with our Bloemfontein (- 8°C) Temps... Really interesting. Thanx.

[@INSIGHTSAU]

Great video. I SV all the time and it’s an amazing technique. For the record the way you removed the air is called the “displacement method”. You can also use a vac sealer on wet setting.

[@cortoolei-pearson7702]

I'm going to try this, thanks 👍, just got to wait for the harvest to come in first 😆

[@DonPandemoniac]

Interesting recipe! Been thinking about getting a Sous vide apparatus, good to see another application for one.

[@gazellecarlson6543]

sweet i can't wait to make these with the peppers i have grown from my chilli chump seed kit from 2 years back..

[@INSIGHTSAU]

Another tip to keep the bags submerged is to put some weight (blunt knives or forks) in one bag. Put another bag inside the first and add the ingredients then just insert the second bag.

[@SergiySokolenko]

Thanks for the recipe! Probably you could also use an ultrasonic cleaner instead of heating it up. I saw how people make "aged" whisky in several hours by simply putting oak chips and distilled spirit into an ultrasonic cleaner. I need to try it :-)

[@LeighS02]

Loved watching the video. I was holding my breath as you rubbed your eyes, as the heat hit. I was like - Oh Gosh! Don't rub your eyes with your fingers!!! 😅😂🤣 May I ask, where do you live? I'm in the Western Cape, and I want to start growing chillies, because I use so many, and love making all things chilli. I've watched a lot of KZbin videos on how to grow chillies, so can't wait to try 🤗🤩

[@DidierMagents]

Love love lurrrrv- we bought a farm last year(you might know the cape Winelands against the mountain ) and have been playing with the reeper scorpion, ghost , habanero and some others just for fun as we are farming with olives so our oil is supa.,,, looking forward to getting your recipes going especially the sauces 🙏🏼 thanks for the love of hotness

[@docink6175]

This is an interesting way to do it! I use that submersion method when I am packing up stuff that goes in the freezer or even dried vegetables, it really works well. I like using a spicy alcohol and a lot of dishes because the alcohol cooks away. You don't need to dry the peppers if you're soaking in an alcohol like vodka. Alcohol is also a good way to get rid of the burn of peppers whether it's internally or externally, I use rubbing alcohol to remove the capsicum oils from my hands when I've been messing with peppers

[@SmuttyNLP]

I love sesame oil and I bet this is just perfect. I’ll have to try this for sure. I have my sous vide machine begging for a project. Lol

[@TheKitchenNinja]

Great video! We make a "chorizo" oil at my restaurant using sous vide, but one thing we do a bit differently is we use mason jars instead of zip bags. A bit less finnicky to get them sealed up and there's less worry about a seal coming undone etc. Nice touch with the sesame oil! I'll have to give that one a go next time I make chili oil at home. Cheers! #stayspicy

[@justins5225]

Chorizo oil sounds like a dream. How is it done sir?

[@TheKitchenNinja]

@@justins5225 I can't recall the exact recipe off the top of my head, but you basically take the spices you'd find in chorizo and place them in a jar with a neutral oil like canola or grapeseed, etc. Seal it up and place it sous vide for a few hours until everything infuses. Strain out the whole spices and you've got a lovely flavoured oil with a vibrant red colour.

[@stuart207]

I use the oil smoking hot on the ground chilli (extreme caution with very hot chilli's advised because the fumes are extreme) but I wouldn't do that with sesame oil because it ruins the flavour, just add after. I think if was going to use things like cinnamon etc I would steep it separately and disgard. Popular brands have salted chilli in as well as ground flakes, it goes really well with the sesame.

[@jennyjarvenpaa6743]

Tripped on to you when @simplifygardening recommended you. I'm loving your videos! I'm currently a stay-at-home mom who keeps busy with gardening, canning and fermenting. You have created huge leaps in my learning curve this week. Thank you!!

[@ChilliChump]

Welcome to my channel Jenny! I'm happy you are enjoying my videos!

[@darrenwilliams5216]

I use grape seed oil, a mixed variety of dried and flaked chillies and Szechuan pepper corns for a nice Asian flare 😃👍🏼 Great video and interesting method; I make mine stove-top but need to try your way - thanks for the inspirational video! 🤩

[@Bob-ts2tu]

I never thought of grape seed oil, i usually use groudnut, sesame or olive, i'll give it a spin i think :) thanks

[@darrenwilliams5216]

@@Bob-ts2tu - I like the consistency of grape seed oil and it is neutral flavoured 👍🏼

[@Bob-ts2tu]

@@darrenwilliams5216 I went to buy some today but Sainsburys either didnt have it in stock or dont sell it, so i opted for 'Walnut oil' as i liked the color and imagine it would add a tasty little something - have you (or anyone) ever tried it?. I bought the spices i was missing and am borrowing an old slow cooker, so looking forward to giving it a spin once i've dehydrated some 'ring of fire' chillies :)

[@darrenwilliams5216]

@@Bob-ts2tu - I haven’t tried Walnut Oil myself. Be interested to be hear how you go with it 🤔👍🏼

[@paulkerrison3342]

Slow cookers *check* Food bags *check* Variety of oils in the cupboard *check* Spices *check* Various types of dried chillies *crap*.... I might have to cheat a bit and buy some dried chillies just to give this a go. It will be a good trial run at least. I'll definitely do a reaper version, just for the fun of it, but flavour more than heat will be my main goal. Great video, as always, keep 'em coming.

[@thirtythreeeyes8624]

I use toasted sesame and dilute it with 25% canola oil or you could use avocado.

[@bss104]

This is great! I was just looking for a good chilli oil recipe last week and now I’ve got it! Just wondering…. I have never cooked with Szechuan peppercorns but I wonder how they would work with this recipe? Do they have enough heat to merit a separate chili oil or would they be better added in, say as a substitute for the black peppercorns. I’ve heard that Szechuan peppercorns provide a sort of mouth-numbing characteristic. Thanks for another useful video!

[@davidtaylor19797]

Awesome video, as always!

[@simonhenry7415]

Shaun, mate, now I know why I dehydrated all of my habanero snow white's from last season. Will be giving this a go over the coming few weeks!

[@mightyryan1456]

I'm growing 2 ghost pepper plants maybe if they turn out good I'll try this

[@danielkbishop]

Looks great! Glad you suggested pizza. I'll be trying it on some homemade pies soon!

[@ChilliChump]

That's what I had for dinner tonight! Couldn't help myself, with some fresh chilli oil on hand!

[@satyr1349]

Expensive option of making/cooking the oil as you said, however you gave me a few ideas on oil choice: 1: Cold pressed rapeseed oil ofc which has become so popular with certain chefs. 2. Mustard oil which may or may not be d#mn odd, I know what the health warnings in the UK say about this oil and yet it's so highly used in India. Great vid either way, quite different from the Chinese method & use.

[@gotigers13]

Great video. Probably going to make this . Nice job .

[@rodericklippert1332]

Can't wait to try this when my aji chombo peppers are ripe!

[@david_reynolds3660]

Love to see you start preparing stuff again! This is where you shine!!! I always want to seem to try everyone of your ideas! And this one for sure is getting done because it seems so easy easy

[@ChilliChump]

There will be more food, sauce, spice videos coming. Balancing real life and my channel is not simple.

[@dgc940]

Man I found and watched one of your video's and on another subject you said peppers leaves flip upside down due to not enough sun. I was wondering why these did this and so this AM I moved three of my plants so they received more sun and WOW if you were not right on! Thank you!

[@randynundlall2601]

Mustard oil. That's best, l tried all the oils known, mustard oil seems to taste very good.

[@DMaCD]

Great video collaboration.. can’t wait to try it

[@ataribowlingcgc4465]

Sounds like a nice recipe. I am unfortunately allergic to sesame oil, so I'll give it a go in some extra virgin olive oil

[@Shinkajo]

What about peanut oil?

[@thav2175]

I love your recipe videos. Thank you!!!

[@TinaTheBootyLover]

Chilli oil is also great on popcorn!

[@ChilliChump]

That's a fantastic idea!

[@barbaradumler6503]

Are you talking about putting it on the popcorn or cooking it in the oil?

[@karenedmiston4213]

@@barbaradumler6503 on popcorn! Eating popcorn now!

[@yryros2403]

What a nice voice. I can't wait to try out this recipe, with pasilla chili!

[@notmyname327]

Really interesting! When I read 'chilli oil' I immediately thought of the Chinese style of preparing it, mixing all the dry spices and then dropping really hot oil over them. This is quite a different kind and I assume it keeps a much cleaner flavor. I don't anticipate owning a sous vide any time soon but I'll definitely keep this recipe in mind.

[@ApoorvPadhye]

I think you could get away with using the Chinese way but using these ingredients.

[@Pumanic]

I just airdry some halved chillies and place them in a jar with oil, then I use the oil for cooking. It gives a subtle flavor that isn't strong enough that people go "omg that's chilli".

[@darealrulezbreaker9493]

Did you ever try peanut oil? i love some peanut in sauces or in dished but im not sure if using straign peanut oil would be too much

[@bobbywelch6035]

I bet this would be great using some Scotch Bonnet peppers.

[@ainumahtar]

That's what I usually do tbh, love that flavor.

[@harrycallahan5345]

For sure, i make this recipe today.

[@TheZachmann21]

Awesome. Going to try this!

[@grolsch-nl]

Nice video, Shaun. Love the more personal touch. I definitely will try this recipe when my chilli's are ready.

[@ChilliChump]

Thank you Peter!

[@lawrence142002]

Have you tried pine nut oil? That oil is really good for making chili oil. My preferred method is in the slow cooker though, but I tend to make one large batch of it to last a full year. My favorite pepper to use for this is chile de arbol because I find they dry out very easily and they have a good flavor and spice level for complimenting most foods. I did make one super hot oil once using the bhut jolokia, but I found that I didn't like it in that form and it just overwhelmed the foods I added to it. Just my experience with them. Your channel has given me so many great ideas for making hot sauces and gardening tips, so thank you so much for getting me into it!

[@ChilliChump]

I haven't tried pine nut oil. I will give that a try in future. And yeah, I can see a superhot being a bit overwhelming with this type of thing. And thank you, I'm glad you are enjoying my content!

[@lawrence142002]

@@ChilliChump Thanks for replying! Yeah, I think pine nut oil is one that works well for my tastes. I'm a big fan of your content. It helped get me into a hobby I never knew I would be interested in, so thank you!

[@murdog04]

Love it Shaun. Another killer video. Thank you for sharing. I most certainly will give it a try with your Peri Peri I am growing! Your the best! V/R Shane

[@ChilliChump]

Thank you Shane

[@bereel7310]

Love it Shaun as always 👏

[@CSchnell-lj1io]

Do you suppose these pepper infused oils would work well for making a vinaigrette or would they be too imposing? Love the scenery in your new home, quite a pleasant little habitat you have going there!

[@davidjobe9876]

Thanks for sharing this recipe ChilliChump ;)

[@peterklemenc6194]

Hello! Have a question....woulda slow cooker set on warm (73-79C) work as a substitute or is the 65C mandatory?

[@kevinbuzu]

My favorite is sunflower oil. I dunk in freshly cut chillies and mix them with the oil. Leave them there for about 2 weeks. The oil turns colour and turns out exceptionally. A sicilian restaurant owner once told me how to do this.

[@panuntukan]

Your method is not safe reguarding botulism. With dry chilis and dry stuff in general it is 100% safe. In Italy they often boil fresh vegetables in vinegar or white wine before putting it into oil. In Puglia they let emptied round chilis (those to be stuffed with cheese or tuna fillings) rest in vinegar for three days.

[@kevinbuzu]

@@panuntukan Thanks for your help! In fact I noticed that over time the quality starts decreasing. I was going to remove the chillis after those 2 weeks, Ill try the method you mentioned now as well. Thanks again

[@sugarzee8845]

​@@panuntukan I like the vinegar part. I'm gonna try that. Thank you. Brown vinegar right? Or any?

[@veritas_24]

Love the video, will definitely try this one. Where did you get this recipe from? The flavor profile sounds great.

[@ChilliChump]

Thanks Tyler. It's a recipe I've developed over time.

[@KevinMS90]

Looking forward to trying this. Just curious… do you have any ideas of something to do with the pulp? I would assume drying is out of the question.

[@floretan]

I've been considering making chilli oil with my leftover dried chillies from last year, the timing of this video was perfect. The outcome is quite nice, but I would use less anise and fennel next time, as the taste overpowers the other ingredients.

[@ChilliChump]

Which chillies did you use? I find that some varieties work better with that combination of spices

[@floretan]

@@ChilliChump I used peri-peri peppers, but the plant I had didn't grow that well and the peppers were pretty weak. I guess I should try again with different peppers, or give peri-peri peppers another try.

[@lukasgraesslin]

Great recipe, might try this out later this year once my chillies are ready. How safe is this for storing over a longer time in regards to botulism? I guess since they're dry chillies there isn't much risk?

[@NPazdernik]

Following because I'm curious as well

[@Shinkajo]

The hot oil should sterilise everything. Pathogenes don't really like oil.

[@ChilliChump]

Pathogens love oil...thing is oil doesn't have a pH, so for anaerobic types of pathogens (including botulinum) it is a great place for them to breed. To kill botulinum bacteria itself you would need much higher temperatures. Botulinum toxin on the other hand will die after heating at around 85'C for 5 minutes. chillichump.com/lets-talk-about-food-safety/ kzbin.info/www/bejne/iGi2hJypgJKoi80

[@Shinkajo]

@@ChilliChump oh, guess I have gotten some misinformation. When I did chillioil before, I got the oil to almost 100C and then poured it on everything, it pretty much boils out the pathogens. But I'm definitely going to try this method.

[@paradigmfailure1336]

@@ChilliChump So, how do you keep botulism from affecting this oil product?

[@IQzminus2]

For somebody looking for an oil that basically is entirely flavourless, and the little it has taste nice, Peanut oil. It will more than sesame oil just let the oil just taste of the ingredients you put in. Sesame taste really nice, but you would have to choose the ingredients to make sure it creates a good combo together with sesame. Peanut oil is going to work for everything. Quite a bit cheaper than sesame oil aswell, though still a little expensive as far as vegetable oils are concerned.

[@enriquekahn9405]

Made a simplified version with whole garlic cloves, rosemary and arbol chiles in the slow cooker. It's good but I think I'll try mincing the garlic, using cumin instead of rosemary and either using a lot more chiles or switching to a hotter chile next time. Also thinking if flavors from more flavorsome dry chiles (eg chipotle, mulato) will come across in the oil.

[@benvosloo2033]

I made this and am very impressed!

[@ChilliChump]

I'm glad you enjoyed it!

[@TrevTheMan00]

How do you dry your chilies do you let them dry naturally or do you use a dehydrator

[@threengcircus]

Love your channel! Is it possible to use the solids from your stained fermented sauce to infuse the oil? Any benefit using sous vide vs. a low temp stovetop or oven?

[@ChilliChump]

Thank you, I'm glad you are enjoying it. Yeah, you could do that....the infusion may be a little more subtle the second time round. And the only benefit with sous vide is the accuracy with the temperature....consistent results.

[@donaldslayton2769]

I Can't get over spicy peanut oil!!

[@Sheenasalesthriftytreasures]

I’m looking forward to making this looks amazing

[@quantum8945]

Looks awesome - never seen chilli oil made before. Did you toast the spices before grinding them up or is the cooking in the oil enough to bring out the flavours?

[@ChilliChump]

You can toast the spices if you like, but this method still brings out the flavours very well

[@cavjer123]

Have you ever tried toasting the spices lightly before? Whenever I'm learning new recipes (especially SE Asian) they always dry roast the spices to draw out natural oils and aroma.

[@ChilliChump]

I have done in the past, I honestly didn't notice a massive difference when doing it with this method

[@ogkushbluntzzzwaytoofried]

Sounds good gotta try this out cheers bud!

[@leeschaeferfishing5458]

Great video! You need to get a lens hood for your lens when shooting outdoors !

[@QueenlySweetpea]

Actually it is best to eat hot spicey foods during the hot weather as that helps you keep cool. My take on that piece of knowledge is it brings up your body temp to what the temp is outside therefore you feel a nice cooling effect 14:03 ..

[@perschondelmeier3046]

Hi ChilliChump, I do not know if others have suggested this all ready. I use scallion oil! So; sunflower oil and a lot of scallions finly chopped! You fry the heck out of them till golden and sift the solids out. Then warm the spices in the scallion oil(I get the oil to 150-200c and let it cool on the stove) Then sift out the spices. Then warm up the oil (150-200c) and add your dried chopped chilli of choice, lett it cool down over night and put it in chosen container. This way you have all that fantastic chilli solids in the container steeping out the last flavors and you can add the solids for more punch if you are so inclined! This chilli oil on Banh Mi is an aromatic flavor bomb!!!, or mixed with Mayonaise on fried potatos!! Great content! Greetings from Norway.

[@ChilliChump]

That sounds really tasty! I will have to give it a try

[@johndekeyzer]

Would this also be possible with fresh chilli? 24 hours at 85 degrees. Would it be food safe for a long period of time?

[@fabianperson]

Best part about Chilli Chump is that he uses meaningful units and uses 'chilli' instead of 'pepper' :D

[@ChilliChump]

Lol...I hope there are a few other interesting things about me than just that 😊

[@lindseymayberry3296]

Weird question and I know this is an old video but does that mean just name brand bags or like the freezer bags (which I already purchase) as opposed to just the storage bags?

[@BarryNorton]

All the time you were talking about slow cookers, I was thinking 'this man needs an Anova sous vide cooker', then you pulled one out! Got to tell you, I used the one you borrowed for five years (frequent use) before it gave up the ghost. With some doubts I replaced it with the cheaper Nano version, and the thing is a little powerhouse (even if the whine of the motor is a bit annoying).

[@BarryNorton]

Used it for all sorts, including making rice syrup from malted barley and rice as part of making gochujang.

[@ChilliChump]

I will have a look at the nano!

[@gapey]

Is that toasted or untoasted sesame oil? My piri piri has lots of pods but none are ripe yet. Should be soon. I've never seen chili oil made with a sous vide. I will have to try that!

[@ChilliChump]

It is toasted!

[@peterkleijburg9003]

It looks great. Just one question why not vacuüm seal the bags?

[@ChilliChump]

My vacuum sealer is still packed away since moving.

[@51SGB]

Thank you. Great video and will definitely give it a try. Just a Sous Vide tip, if you pop a spoon in the bottom of the bag, it will help keep the business end of the bag downwards.

[@ChilliChump]

Great tip! Thank you!

[@d34dly0101]

Interesting love when you go super your face lights up 👍👍👍👍👍👍👍👍

[@danielstewart5208]

Toasting your spices prior to adding them to the pestle would of resulted in a great enhanced flavour!

[@ChilliChump]

I've roasted the spices when making this before, the difference was not that significant when using this method

[@danielstewart5208]

@@ChilliChump awesome! Great to hear!

[@maplehouseknives]

Hi there, I have a question that's a bit off topic... I would like to make Piri Piri jelly but am having difficulty finding a decent recipe. Have you ever made it and is there a reason why most jelly makers don't use this pepper for jelly? Thanks in advance for your answer!👍

[@ChilliChump]

When you say jelly....what do you mean? Chutney?

[@maplehouseknives]

@@ChilliChump like a marmalade or jam, made with sugar and pectin. I've made some with my jalapenos and it's fantastic. Difficult to repeat the process w/ Piri Piri as I don't have near the same amount as jalapenos and they are quite hotter than the jalapenos... hope this makes sense. Thank you!

[@ChilliChump]

Ah jam...do you have my recipe book? Have a look on page 150, it's one of my favourites.

[@maplehouseknives]

@@ChilliChump no mate, unfortunately I havn't got your cook book. Thanks anyway for responding, I appreciate it as I know you're busy!

[@simplifygardening]

awesome recipe mate and a great video. will have to give this a go

[@ChilliChump]

I reckon you would enjoy this...maybe use chipotle (smoked jalapeno) to being the heat down a bit for you

[@simplifygardening]

@@ChilliChump Great idea. It will have to be attempted at the very least mate

[@barbaradumler6503]

@@ChilliChump How many of the dried chipotles would you use?? Thank you for this video.