Fermented and Smoked Hot Sauce with Pumpkin

[@mrhyd388]

My experimental sauce was ghost peppers fermented with loads of apples. Turned out amazing, hot, and thick!

[@craigbryant9925]

Apples and peppers are great friends. I juice apples for cider and then use the pulp as a base for sweet chili sauce.

[@marvinharms1891]

My ghosts where really the boogie man! Flowers but noooo fruit 😔 I live in a subtropical zone but nothing! 2nd year now😠

[@TIFFandDRETV]

Apples sounds interesting. Which type of Apple?

[@ghiblinerd6196]

Omg that’s probably amazing. Did you ferment the apples mixed in the the pepper or add it later?

[@gailcewlroberts]

Love the smoked pumpkin idea. Will def test that on the white South African variety. Harvest is in!!

[@Mr_Fox_Hot_Sauce]

I am in SA as well. How did it turn out?

[@therayn0]

This year I thought: Hmmm, chili and pumpkin, that would make a great sauce. Thank you for the great video, I am excited to try this out next year.

[@jasonaliff8063]

Absolutely awesome, I'm glad you found something cool to do with the Bourbon wood, I'm still using it and actually used some for one of my Thanksgiving Turkey's on the Big Green Egg.

[@stevenholton438]

How was the sauce?

[@mebesaturday]

OMG I would die for some wood like that. Ive been stuck in Vietnam since covid and started brewing my own alcohol. I miss the flavour of that soaked oak!

[@cahitcengizkoksal]

Hello from Turkey. I love what you are doing and I am inspired from your videos. I just started fermented chilli sauce business. I hope will succeed like you. By the way the pepper you used in this sauce is I believe a Turkish pepper. Antep is the name of the city, acı means spicy and dolma is the name of the food that you make with it. I am flattered. Next time I hope you will be able to use another Turkish pepper named Samandağ. It is not a super-hot but it is the most spicy Turkish pepper. I would love to send you the seeds of this pepper.

[@stevenholton438]

I wish you would send me but, of course, I dont have his credibility.

[@hardyschlegel1048]

I grew 4 plants of Garden salsa peppers, ended up with 3kg so I smoked them and added them to a piri piri ferment.I think its one of the best sauces I've ever made! Now I'm thinking about this sauce and have an idea for next year's pumpkins ! Thank you for the great videos!

[@plutoswrath]

Stuffed peppers is one of my favorites for my smoker.

[@vaazig]

I cold smoked some halal beef bacon for my Muslim brother in law yesterday, and I added provolone cheese into the mix. It's so good smoked and enjoyed the traditional way which is baked with tomatoes and usually oregano. Love your content.

[@Cheburashka_420]

I love when you say "here"! You're my favorite youtuber

[@PapaTonysPizza]

Ive just made a green chilli, lime and coriander. Didnt follow a recipe. Had a good idea from videos of how to do it. It has turned out awesome. So tasty and just the right heat.

[@BrushesOfMagic]

I’m currently fermenting jalapeños from my garden for my first sriracha sauce. I just ordered a sriracha from you that I’m excited to try. Last year I made a cayenne hot sauce similar to Frank’s, but way better, using cayenne peppers from my garden. I’ll be doing that this year as well.

[@tonzcat4182]

Comes at the right time! My garden is packed with different pumpkins

[@ryansauder7701]

I still have three ferments going. The first I finished the sauce for and I could taste that it was still "green". The sauce I finished was Fatalli only. Still fermenting are fatalli with fennel, chocolate bhutla and garlic, and fatalli and white bullet habanero with garlic and a little fennel (looking forward to this one). Already this is a much better year than the last time I tried fermenting sauce a few years back. I had absolutely no idea what I was doing and it was not good. I might have even added the vinegar before the fermentation if I remember right. Thanks for all the info on fermenting, should result in a great sauce, cant wait to try it!

[@retrorocketuk]

Damn, so sad I missed this one. It looks so tasty!

[@harleythompson7954]

I have been trying sweet heat i have made blueberry scorpion pepper, peach scorpion and peach habenaro. They all turned out great 👍

[@DonPandemoniac]

That looks ridiculously good, love the smoked element.

[@gazellecarlson6543]

pie pumkins are the sweetest they are small but best for pies

[@joesallustio5748]

Consider getting a few small beakers for measurements, tall form are ideal for pH measurements. 50 and 100 ml are ideal

[@Cheburashka_420]

Oh ya, I never like videos but I always try to remember to like yours.

[@ChilliChump]

Thank you!

[@stretchn-on1132]

Thanks for another excellent video with subtle yet important tips, e.g. fermentation with little Lactobacillus availability. Last year struggled with the mash due to too much headroom (thx for vinegar spray tip). This year's Louisiana style did a mash starter and now fermenting main mash from ex-frozen peppers, both steps using the small batch vacuum bag approach. Experiment is after fermentation, adding vinegar & garlic powder, stirplate, sieving, then add a bit of dried herbs into the bottles and let it mature for a while to check out different flavour profiles. 1x Thyme, 1x Rosemary and 1x Rosemary+Thyme. Stay spicy :)

[@edthatsme858]

Interesting sauce, sounds good. Fun episode

[@johnsolan3007]

Last year I Smoked about 5 pounds/2kilos of tobaccos and made an incredible hot sauce with that. This year I made a smoked , red jalepino hot sauce which is my best ever. My wife says I need an intervention. I’m up to 4 smokers. If you would like to try them (and you would) let me know. I’d be happy to send you some. From a rugger in New Jersey.

[@Chuycabra]

That would go amazing in a risotto with any pork and a nice rocket salad with a citrus dressing!

[@Moondog-wc4vm]

mmmmmmm smashing pumpkins and also love and rockets.Oh and BTW the food element sounds just what I would like ;-)

[@murdog04]

I would love to give this a try. Hopefully you will make some more sometime in the future. I was not quick enough to order one. Another awesome video Shaun! Thanks for all you do. Happy Holidays - Shane

[@ChilliChump]

Thanks Shane! Happy holidays to you too. Thank you for watching the livestream tonight too!

[@deanework587]

I grew ghost peppers this year and came across a bourbon, brown sugar and maraschino cherry recipe. Marinade the cherries and peppers in the bourbon then add the rest of the ingredients and cook to remove the alcohol. Turns into a glaze. Thinking it would be good on some smoked baby backs or grilled chicken. Maybe a jam would be good, too. Most people seem okay with the heat. But still working on the recipe.

[@yannisconstantinides7767]

Holy crap that looks amazing

[@Galactis1]

Wait what? Smoked Pumpkin Hot sauce. Now this sounds really interesting. I except something with a strong pumpkin flavor and some spice but, not super hot. A bit yes, and a little finishing sweetness in the end. I'd do it.

[@jacksonreid3359]

That’s a great looking sauce I’m thinking about growing some of the anteps next year so I might have to make that

[@Cheburashka_420]

One last comment lol. I was wondering if you could try and grow some black pearl peppers and do a video about them. They are an ornamental but they have spice and I can't find any decent videos on them. You're the pepper master. Thanks.

[@ChilliChump]

I will see if I can get hold of some seeds.

[@Cheburashka_420]

@@ChilliChump awesome man, I appreciate it.

[@jamesbrandon8520]

I can only grow a garden every couple of years because the grasshoppers are like a plague and unstable, but the hottest peppers I’ve been able to grow so far are habaneros and I have not tried fermenting before I am going to try it but my favorite so far is habanero and pineapple, I’ve heard that habanero and mango is pretty good also

[@gailcewlroberts]

Where do you live James?

[@jamesbrandon8520]

@@gailcewlroberts in West Texas in the middle of nowhere with all farmland and Cattle crops growing all around me for miles

[@bentgenetics8623]

Damn. You make it look so good.

[@BearMeat4Dinner]

wow! I used to deal with that company- years ago

[@kevinmosgo5492]

I made a really nice 7 pot yellow habanero sauce. Lots of garlic, and a touch of apple. Mango habanero is I mostly see people do. The apple worked really well though. So much variety to apples too. The one I used was a sweet red apple. I going to keep experimenting with different apples. My wife doesn't like the really hot sauces. So there's a sour apple serrano sauce in her future. She loves the mild ones that I make. Dabble with some apple CC!

[@craigbryant9925]

I've been considering doing a smoked butternut and habanero with cinnamon and sugar so this is very much along the lines of that with a bit more complexity than mine. My favorite this year was a braaied pineapple, ginger and jalapeño sauce. The jalapeños have been surprisingly hot this year so it has a nice little bit of spice but not at all overpowering.

[@linaso9739]

Eager to taste the sauce. I have never made smoked one, since I don't have a smoker. Perhaps using smoked salt instead of smoking peppers would give similar result. My best sauce of this year is from fermented Bahamian Goat and dried apricot.

[@agentham]

What an interesting way to dispose of Halloween pumpkins. Might have to give this a go next year. Keep up the great work Shaun!

[@jasonaliff8063]

Keep in mind you should probably use a fresh pumpkin.

[@jackdoud]

I did a Ghost fermentation this year that I then added a Vanilla/Fig glaze sauce and some 5 Spice to that came out really interesting. Sweet, but with the long ghost burn.

[@DarnWhippets]

I have 3 vacuum ferments going. A aci crystal and garlic, a green jalapeno, and a sriracha style with a ton of garlic. Been in the ferminator for near 2 weeks now.

[@ChilliChump]

Nice! Keep an eye on the unripe jalapenos, they can oftentimes not ferment properly due to lack of sugars. Just give the pH a test at the end to see

[@daybreakmixer1952]

👍Really great video, i like pumpkin myself and i love gourme food, a scoville heat scale would be great to have. If you have any link for it would be helpful that you recommend. Keep up the good work, it gives great joy for food making. 👍

[@gruff77]

Hi ChilliChump. This sauce looks amazing! I have experimented this year and made a sweet Yellow Reaper sauce, roasted yellow bell peppers, roasted garlic and pineapple juice! Its really nice.

[@ChilliChump]

Sounds tasty Glen! How was the heat?

[@gruff77]

@@ChilliChump Its quite hot and the heat really builds up, however the sweetness helps to off set it a little. Really tasty.

[@marjoriethistlewaite2727]

This looks and sounds delicious! Wonderful video 😁🎃

[@davidfrana2753]

!Happy holidays

[@Galactis1]

You have a fantastic channel here buddy.

[@ChilliChump]

Thank you Ryan

[@free635]

Yeah need to harvest my Jalapenos almost had some last week from the shop because wanted to leave myne abit longer and afterwards checked myne again looked like gaints against the ones from the store. Edit bought some Mad Hatters today since i like the look of the chilli

[@maplesyrup76]

Sadly finished your black garlic hot sauce, I loved it. Hoping that you do another heavy garlic one again for your shop. I'll get a big bottle next time.

[@ChilliChump]

I will for sure David. Some big plans for that actually!

[@madcraic3283]

Love your videos Shaun!

[@somethingboutgardening9532]

I make smoked chipotle mayo / sauce , it's the best !! It would be interesting to see you make smoked chipotle/smoked peri peri hot sauce ,that is something that I'd love to try.

[@Frenzgyn]

Cool! Crap I ate the last pumpkin of this season (not good for pumpkins, I must say) three days ago :D. Always cooked them with hot peppers for whatever dish, never thought of fermenting them with peppers! It should've been so obvious! I'll take notes and try something similar next years, I am probably trying one last batch with the last ripe aji largo rocotos and a bunch of not perfectly ripe tabascos and then I'm done with this season, I'll lurk again in your videos to find inspiration on what else I could add in.

[@metafuel]

I missed the name of the large beautiful looking chilies added to the mix. The ones that look like sweet peppers. if anyone knows I'd be very grateful thank you. They will make a great addition to my chili collection. Thank you. Edit: Not to worry the name was mentioned later. Thank you. Antep Aci Dolma - they look fantastic.

[@ChilliChump]

Here you go....some more info about them kzbin.info/www/bejne/eXWzq6WNbs-ta5o

[@andyagnew1235]

Roast those pumpkin seeds! They're delicious!

[@HalHelms]

Do you have any rules or methods to determine ingredient proportions when developing a new sauce such as this one?

[@ChilliChump]

I spoke about this in a recent sauce video. I do a lot of iterations of sauce starting with a base idea. I will adjust each version, considering what's missing etc.. I have a good understanding of what chillies, flavours, spices etc work well together...so it helps with getting a good start. A few sauces I only need to do a couple iterations...others can take up to 20 revisions to get right. It can be seriously time consuming especially when fermenting too (even that I do at different fermenting temperatures, length of fermentation, salt content, etc. to get the flavour profile I want to start with)

[@Chuycabra]

@@ChilliChump I think it needs to be Chef Chillichump now! 😂 I love the passion you have and put into all that you do!

[@juanvanniekerk8232]

I made a mint, blueberry, ginger and peri peri sauce. It did'nt turn out the way I thought it should. Maybe you can give it a bash.

[@themightymustache69]

Awesome recipe

[@Billbobaker]

Looks fantastic...

[@robertionescu-cralea732]

Have you tried making a sauce out of oven baked peppers? I did make a sauce using 30 days fermented peppers that i cooked afterwards in the oven for 15 minutes at 170 celsius and i really love the taste!

[@danteloparco6708]

I started making hot sauce just recently, I made a garlic habanero sauce where I used both fried and fresh garlic to really get those flavors shining through. Great for making spicy Mayo or on chicken. My next sauce was a ghost pepper sauce with some chipotle pepper for smokiness and lemon for some sharpness. That one is my dads favorite and I quite enjoy it as well!

[@danteloparco6708]

Dang it, this video has been up for an hour and I still couldn’t buy that sauce lol

[@clovenbeast5183]

I like putting a little bit of Hennessy in my sauce

[@davidfrana2753]

I made a beet and superhot sauce that was I really didn't like. One of my best had roasted onion in it.

[@gapey]

Never thought of putting pumpkin in hot sauce. I'm gonna have to try that next year. Why can't you put that back in the bowl if your bowl is clean/sanitized and your ph meter should also be clean/sanitized right? My first smoked hot sauce is still fermenting. I smoked tomatillos in it and added green peppers. I haven't decided how long I'll ferment it but it's been going for a good few months already.

[@Chuycabra]

It's mostly a better safe than sorry thing, and you know we're going to use some as soon as it's done anyway! You're tomatillo sauce sounds delicious btw!

[@lawrence142002]

I can't actually try this one because I'm deathly allergic to pumpkin, but it was fun to watch anyway.

[@Arctan95]

I'd be very interested to know what situations you'd use this hot sauce - lots of warm wintery spices and flavour profiles going on there! Edit: Ahh you just explained in the vid hah!

[@DirkPlante]

I am making a peach atchar tomorrow. Any nice ideas with spice? Got pepper, turmeric, hot curry, pepper, ginger, mustard seeds, coriander seeds, chillies... etc... lots of peaches not quite good enough for the shops. Good enough for me, free! Pigs are getting fat on these beautiful peaches...

[@ChilliChump]

Coriander and ginger would be great. And if you can get hold of some, add in cumin too

[@timewave02012]

I've previously suggested increasing price, and ChilliChump rejected the idea. What I'm going to suggest instead is a two-tier system. Sell most of the product at a low price where it sells out almost immediately, but also offer some bottles at a much higher price for people who can afford it and are interested in supporting the channel that way. Maybe sign and number the bottles as collectables.

[@ChilliChump]

That idea may work, two tiers. I want to be as fair as i can with pricing.

[@stropheum]

Already sold out? I guess I'll have to make it myself. What do you think about fermenting with those oak spirals used for bottle aging spirits?

[@carbo19]

Would be tasty on roast port loin

[@jimhribnak2671]

That sauce sounds delicious. Any plans on a smoked superhot sauce? :) i be right right there for my bottle :)

[@Rusty_stuff]

Hi, Love your videos and I’ve started fermenting my homegrown peppers with much help from your channel. I have a question about the length of fermentation. I see you fermenting anywhere from 2 weeks to 6 months and more. So what determines the length of fermentation and why? Is it like whiskey (the longer the fermentation the better) or is there something more scientific to it? Thanks in advance for your help!

[@ChilliChump]

Hi there, I'm glad you are enjoying my content! Thank you for watching! Here are a couple of my videos which should help you out Minimum ferment time kzbin.info/www/bejne/jIvXaIOPbaqGnZY Maximum ferment time kzbin.info/www/bejne/bKjHnImHf8eBrbM

[@hannesblack1464]

Thanks for this - it looks great. I started my batch tonight but used butternut and loads of Scotch Bonnet (all I could find) while smoking some pulled pork. Question - how did you bottle this post fermentation to avoid burst bottles or is keeping it in fridge sufficient?

[@ChilliChump]

If you ferment thoroughly enough then no further fermentation will take place (getting the pH lower than 3.4). Alternatively, heat the sauce up to 65' C for 10 minutes. That will kill the fermentation too

[@TIFFandDRETV]

Does heating it up to stop the ferment change the flavor of the final product? Thanks as always.

[@ChilliChump]

Yes, heating will kill the lactobacillus and stop the fermentation. However that will also change the flavour if you aren't careful.

[@TIFFandDRETV]

@@ChilliChump gotcha. Thanks

[@pillowbiest]

Could you tell me where you get your bottles and the plastic to seal them from? I have searched all over and have only found wider whiskey bottles :(

[@erikhartwig6366]

im actually surprised you didn't mention the clove flavor. It looked like you put a lot in and clove tends to over power I made a green Nando's style sauce with Jalapenos & Hungarian Wax. I am always surprised how Jalapeno's tend to get hotter when they ferment. Next time i want to try it with lime instead of lemon

[@ChilliChump]

The cloves didn't overpower it thankfully! Be interesting to hear the feedback though. For your nandos sauce, did you have a look at my recipe?

[@lerzhaba69]

Ordered one 👌💪🥰

[@MrWolfgang2]

Gutted the sauce is gone. Keep up the vids 👍

[@ChilliChump]

I will be giving away a bottle during my livestream this coming Sunday!

[@MrWolfgang2]

@@ChilliChumpI'll see you there CC! What time? If it notifies me no need to reply

[@ChilliChump]

@@MrWolfgang2 here is the link! kzbin.info/www/bejne/rpjHoKhraZiXl7c

[@MrWolfgang2]

@@ChilliChump top man

[@isaiahlynch4113]

Is it fine to use plastic container for fermenting?

[@ChilliChump]

Yes, make sure it is free from BPA and is food safe

[@neel99988]

Lovely m8

[@whippy89]

That's a great use for pumpkin, and smoking it too! I bet that tastes lovely... I find it so difficult to find Antep Aci Dolma seeds, I've searched online for the past couple of years and never find a site that has them in stock. Any recommendations on where to get hold of some seeds?

[@ChilliChump]

I just had a look at a few places I normally use, and they are out of stock. Sorry! I have a coulle still available on my Patreon seed tier.

[@whippy89]

@@ChilliChump Yeah they seem quite hard to come by. I shall definitely check out your Patreon, thanks for the info! :)

[@mrbulkerman]

Do you have any plans to make a hotter chilli salt? I’ve just ordered my 2nd tub of nyami salt which is nice but very subtle, i’d like something with a bit more kick....

[@ChilliChump]

Funny you should mention it...but yes I do have one planned. It will be on the extreme side!

[@mrbulkerman]

I was hoping you were going to say that 👍

[@marvinharms1891]

Why don't you try fermenting in an oak barrel🤔

[@loopmonkey8379]

Why does it say "*May contain traces of nuts* in your your ingredients for the sauce?

[@ChilliChump]

Because of allergens. There may be trace of nuts in my prep area from previous spice preparations etc. The likelihood of there actually being any nuts trace is minimal...but has to be included as part of a legal requirement

[@killeromelets]

Hi! I've been watching a few of your videos to try and figure it out, but I can't so thought to just ask a quick question (I'm currently making my first hot sauce!). Do you make a salt brine based on water weight, or water + peppers weight? For the batch I'm making, I'm going water only, so hope that's enough! Thanks in advance, and love your channel!

[@ChilliChump]

Hi Danny! Welcome to my channel! When doing a brine fermentation, you only add salt to the weight of the water, don't include the weight of the peppers etc. So for a 3% brine, add 30g salt to 1000g water (1 litre). Use what you need of the brine to cover over the peppers.

[@killeromelets]

@@ChilliChump OMG! WOW! I can't believe you even replied to me, let alone so quickly! YOU'RE THE MAN!!! OK great -- that's exactly what I did! I'm starting to only do brine fermentations, so I'll go by this rule moving forward. Other people say other things, but I'm gonna trust you -- the ChilliCHAMP!

[@ChilliChump]

No problem! Happy to help when I can. I hope you enjoy the rest of my videos! Brine fermentations are pretty great. I talk about them compared to mash fermentations in this video. kzbin.info/www/bejne/Z3rco6l-YqyYrs0 I still do quite a few brine fermentations myself.

[@killeromelets]

@@ChilliChump oh yeah, i really do enjoy a lot of your videos! i already got my wife promising me that when we get a house, i "get the garage" and i'm gonna build a Ferminator of my very own! Thanks for sharing that video -- gonna watch it tonight!

[@killeromelets]

@chillichump Hi - I actually have another question for you, if you don't mind. I'm making the two types of sauces I had mentioned earlier, and both have a white substance at the bottom of the jars. I suspect this is kahm yeast, but from what I've researched kahm yeast appears at the top of the brine. i'll avoid it as best I can, and i know it's not mold, but want to know what you think it is, or if i should just throw away the jars all together. they've been fermenting 7 days - I wanted to do closer to 21, but at this rate I feel like the white substance will get even bigger. thanks in advance!

[@maltesephil]

most of my chili plants were destroyed by a brutal storm in summer :(

[@diallohassatou3822]

For how long can i store it after bottle

[@ChilliChump]

If you bottle and fermented correctly, then at least a year on the shelf

[@diallohassatou3822]

@@ChilliChump thank you

[@butzmn7190]

You could publish a video now that was meant for Easter and I wouldn't care. As long as it's your usual quality you won't hear complaints. Unpopular opinion: I just don't get why people like smoked stuff. Very few products will actually improve because of that.

[@ChilliChump]

Thank you mate. Smoking has its place...I think too often people overdo it!

[@redsbbwandbbq]

roasted pumpkin seed

[@delta9vdp]

Be nice to your pH meter and put one or two drops of water in the cap when in storage.

[@ChilliChump]

I use storage solution ( geni.us/phstorage ). I do a proper clean and service after I finish filming.

[@delta9vdp]

@@ChilliChump Even better. It's important to keep the glass membrane conditioned otherwise it will be irreversible damaged and the measurements will be incorrect.

[@linaso9739]

@@delta9vdp Not sure about the damage. Last year I kept it dry since I didn't know how to keep it properly. It did't get damaged. Still works. Of course, now I keep it properly :)

[@delta9vdp]

@@linaso9739 You lucky you. Be sure to calibrate before you measure and better use 3 different calibration solutions (pH4, 7 and 10) use the pH4 and 10 for the calibration and check with the pH7. I've had experiments go completely wrong because I was sure my meter was correct. It is possible to revive a dried out sensor but succes is not guaranteed.

[@linaso9739]

@@delta9vdp I have calibrated it and it works perfectly. Instruction tells that if you kept it dry, you need to put it into water for a few hours and recalibrate.

[@DarnWhippets]

Wow sold out within an hour XD

[@madcraic3283]

Dang 1 hour and the sauce is gone.:-( Shaun you should thng about wearing thin work gloves, your hands apear at times worse for the wear!;)

[@ChilliChump]

I have a skin condition...stress related. Not a lot I can do about it unfortunately!

[@madcraic3283]

​@@ChilliChump Sorry to hear that, that explains it. I was kinda thinking of little accidents. Being a chef , i know all about them.

[@garybrooks2753]

👍👍👍. ✌️😎

[@51rwyatt]

Go to 16:59 for those who just want to see the suffering

[@NoneYaBiz5]

The box has "no Value" on it. I beg to differ!!!

[@joshuahopkin2785]

4 hours and sold out. Heartbroken

[@depp657]

you aware you be turning into a darth vader?

[@ChilliChump]

That's a first...why am I turning into Darth Vader?

[@depp657]

@@ChilliChump 14:34 darth getting his ph-saber ready. all black appareal. if them chillies get any hotter i wouldnt be surprised to see a black helmet

[@IamWeasel8]

2020 had way more bad surprises than a pumpkin sauce in december. Yesterday Adolf Hitler got elected in namibia, just as an example....

[@DirkPlante]

Fok!

[@DirkPlante]

Wat nog? Strange times...

[@antonk27]

🍌 hot sauce! Heheheh

[@Bob_Meier]

No fun to watch much to much commercials… it is more a commercials show with a little bit video…. thumbs down… 👎👎👎👎

[@ChilliChump]

Just had a look, and you are right! KZbin added 7 mid-stream adverts! This gets added automatically by KZbin. I have now manually removed the majority of them.