Fermented chili sauce 🌶️

Ingredients
- 500g red chillies, sliced (i used cayenne pepper but any chillies will work)
- 2 tbsp salt
- 500ml filtered water
- 100ml vinegar (I used coconut, but plain white or cider vinegar also works well)
- 0.5 tsp xanthan gum (this is optional but recommended for a homogenous smooth sauce)
Method
1. Start by washing the chillies well, then dry them and slice into 1cm slices (this is going to get blended, so don't stress too much about the consistency)
2. Place the sliced chillies into a preserving jar.
3. In a separate container, dissolve the salt into the water. Once the salt is completely dissolved, pour it over the sliced chillies.
4. Now you need to hold the chillies down so they are completely covered. I used a vac pack bag with some water. You could also use a small saucer.
5. Place a lid on loosely, so the gas can escape.
6. Leave this to ferment for 1-3 weeks, depending on how hot your kitchen is. It's summer here in Queensland, so only took a week for me but if you're somewhere colder, you might want to leave this for 3 weeks. There's no right or wrong amount of time here, use your intuition and go with what you think works. But you're looking for the chillies to start being quite active with bubbles forming and the water starting to turn cloudy.
7. Once you're finished with the fermentation stage, drain the chillies from the brine and place them into a high-speed blender.
8. Blend on high with the vinegar until you have a smooth sauce. With the blender still running, add your xanthan gum and continue to blend for 1 more minute.
9. Store this in the fridge for up to six months, and to be honest, you will probably have finished it all well before it goes off.

[@patricksanson5561]

This guy is a legend

[@chicagolifetv]

No your a legend 🤝🏼💪

[@runForrestrun62419]

​@@chicagolifetv no i am legend 😫

[@jc8733]

He is showing a potentially fatal way of room temperature brining.

[@ibmwcool]

@@jc8733 He's fermenting. This is brining times 6-100 more days

[@jc8733]

@@ibmwcooloh sweet pea, if he was fermenting he would not add vinegar. You don’t add acid to fermenting. This is an overnight bribe without showing you need 8% or more by weight salt solution

[@Switirosu]

Andy and Babe are wholesome. How can you not love them ❤

[@fishonmars_]

Babe aint in this vid what are you on 💀

[@HoyaSaxaSD]

The videos are wholesome (which is enough for me). We have no idea if they are IRL.

[@christophernoble76]

because she never says please or thank you

[@zrwn]

@@christophernoble76huh

[@naturaldesaster.]

I love me and my babe. That's enough for me.. but i like food and the videos from chef andy 👌🏼

[@daveshorey3658]

Love watching Andy cook. Exciting recipes, including absolutely no idea of where to get or buy them. Clearly a great chef and an entrepreneurial genius. 👍

[@billykuanasdf9935]

you cant get chillies and salt?

[@villainova]

You know Chef Andy includes a description in the video, right?

[@Jay_Wood]

If it doesn’t make sense to then just say that. Maybe this isn’t your cup of tea. Clown.

[@chartrucker]

​@@villainova a lot of people don't know where to find the description on shorts. It's okay I'll be nice and tell him.

[@chartrucker]

Andy puts the recipes in the description on the shorts. You could find those by hitting the three dots on the upper right hand side of your phone. I hope that helps you out because he really is amazing.

[@EdgeGilid]

"that's a spicy meatball!" HAHAHAHAAHAAHAHAHAHAH BRO IM DEAD 🤣🤣🤣

[@lisalisa1435]

IKR

[@bigrajk]

Never thought I’d hear a “Mask” reference! Deep cut!

[@lajohnson1ly]

​@@bigrajkNo, but thanks for playing. You must be from Gen Y. Ask a Boomer about this.

[@finnpaulsen4350]

I make a fermented chilli sauce similar. I just add garlic (a lot!) and a bit of onion to the ferment and use habenero. I make it in summer and then when I blend it I do a batch with fresh Mango at the end. 10/10 highly recommend the sweet mango and hot chilli combo!!!>>

[@JoseAngel-wi9fe]

How long does it ferment?

[@spectatorish1786]

Wow Sounds yum!

[@user777-ql1qj]

​@@JoseAngel-wi9fe two weeks are minimum, but longer is better to taste that umami flavour

[@planetclaire820boulder8]

Love mango cilantro, with minced jalapeno or serrano peppers, spicedand stirred together w/ jalapeno jelly, great on fish !

[@mirindaduplessis9205]

Is it possible to share exact recpie pls? I dunno what the white stuff is...sugar...salt or yum yum like i sometimes hear him.say.

[@elizabetheaton3882]

Andy needs a cookbook!

[@arunsubramanian7949]

Probably you should go back to 1980’s for a cookbook

[@sza3434]

@@arunsubramanian7949 you should stay off the internet

[@nirvanagirllovesrock]

@@arunsubramanian7949 what was the reason behind this comment? Stfu please

[@11bravo18]

This show is his cookbook.

[@11bravo18]

​@@arunsubramanian7949 For sure, you should zip it.

[@wedzi]

Oh that looks great!

[@kenanbrown]

Obsessed with Andy and Babe!!!! Keep the vids coming chef!

[@big-g6]

Everything this man touches turns to gold, he is hands done the best cook on YT 👊🏼

[@temperatechimp]

There really is nothing more satisfying than savouring your own tangy, fermented chilli sauce! Yum!!

[@cromagnon2601]

I've seriously not seen one thing that Andy has made that I wouldn't have a "high noon" moment with the all mighty himself for a taste !

[@adnauseam7825]

Could you please make curried sausages for Jett

[@hossandmarysforkintheroad]

Love this Channel. Really informative and inspires me to be more adventurous. also appreciate Babe and her part as well. great duo on camera.

[@hazy9785]

😂 Awwwwww you're adorable Chef!

[@sirloin9348]

Dear home cooks, Wear gloves while doing this and don't scratch any itches you may have while preparing.

[@xinpingdonohoe3978]

Really? It might not be hot enough for the mouth, you might as well feel the burn somewhere else.

[@lajohnson1ly]

Avoid rubbing your eyes, picking your nose, or sticking a finger up your (or someone else's) bum.

[@pachaurigarima88]

Detailed recipe please

[@ericabirkyrios]

Check the description

[@IculIsl]

Use your brain, and look for it somewhere, don't just ask for everything

[@nickmuffin1722]

​@@IculIsl guy raised and left on streets 😮

[@khalilmaduna9673]

“That’s a spicy meatball” 😂 props on the “The Mask” reference 🤌🏾

[@BobbyParker784]

Technically it's from an old Alka-Seltzer commercial I believe... from back in the day way back. Although you're probably right, he probably did get it from the mask.

[@dunbarautomotive]

The best chili sauces/ hot sauces are fermented. 🤤 Just delicious. 👍

[@Igniting-Moments]

What is the time taken to both soak then ferment?

[@dunbarautomotive]

@GC Richard fermentation can be as little as 3 to 4 weeks, I like 2 to 3 months or more. Temperature is the key. I wouldn't go above 79°F or lower than 68°F . Not sure on what you mean by soak though.

[@Igniting-Moments]

@@dunbarautomotive thanks i get it...

[@mrkiplingreallywasanexceed8311]

I have yet to try one better than Tabasco which is done in those big ol' wooden barrels...very old skool but none have the depth of flavour, even the various ones from Caribbean like Dunns Hill..

[@shubhamwagh5451]

did he use sugar water? and for how long?

[@sneakybeanie01134]

Homeboy! Looking good.

[@sephardicsounds]

Looks amazing Andy!! Hoping to see you make Ribena Chorba and Makalo from Ohrid one day 🇲🇰🇲🇰🇲🇰

[@zackmash851]

my dedo made the best makalo :D

[@noob19087]

Oh hey, I visited Ohrid one time! Beautiful lake, I loved the mountains. Macedonian food was also great! Skopje was also nice, very impressive statues.

[@Obsidemon]

Quoting the mask, a true man of culture

[@DarkMatterX1]

"Qouting -The Mask- ..." *_...an Alka-Seltzer commercial..._*

[@MilkT0ast]

​@@DarkMatterX1 the simpsoms

[@DarkMatterX1]

@@MilkT0ast No sir. That Alka-Seltzer commercial is from 1971. Almost 15 years before the Simpsons even originally appeared as a 5 minute skit on the Tracey Ullman show.

[@muhammadnoor8531]

​نمممم😊😊مم😊منمحم😊ممم😊ممم😊نمم😊😊😊مممم😊م😊منمن😊نم😊مم😊مم😊ممنن😊مم😊ن😊منمنم😊حنم😊منمحمممم😊مممم9😊م😊9ممم😊😊منحمممحممم9ممممممممممن99محمممممنن9ننممنمنممنممممنحمممممممنممم9ممم9منحممنممنممحممممممحممنممممنممممنمممممممحنممممممنمممم9ممممممممنممممممحمممنمممممممح9منمممنحمن9مممممممحمثمنم?

[@muhammadnoor8531]

مم😊ممم😊نممنمممن😊9م😊مم😊حمممممنمحمممممحممن😊ممممممممممممم😊مم😊ممممم😊م😊مممممم😊😊مم

[@SIAFU]

Ok we need an andyexplains youtube challenge explaining all these culinary tricks like the bag and the water in bacon 🥓

[@charleswise9005]

Wonderful, would love to get the recipe Thanks

[@Bratwurstbude]

Take a Look in the description ;-)

[@jcjcjones33]

@@Bratwurstbude today I learned there is a description on shorts as well!! Kudos to you kind stranger!

[@Bratwurstbude]

You're welcome :-D

[@mauriehurst3504]

@@jcjcjones33 Today I also learned this thing! Life is better now!!

[@Big_Tony_Speaks]

​@@jcjcjones33, where? All I see is "Fermented Chili Sauce". No description.

[@Simon-jr9km]

That's so smart with the water bag on top!!!!! Thank you Andy!!!

[@HMSkillBuilders]

why the water bag on top?

[@vinci6728]

@@HMSkillBuilders commenting in case someone responds cause I wanna know too

[@hamishb2194]

​@@HMSkillBuilders It helps to keep everything submerged during the fermentation.

[@fabeys2816]

Otherwise gross stuff can occur on the surface of the Liquid

[@spooky0432]

​@@HMSkillBuilders To keep everything soaked as well as prevent fungi

[@hamishmcgregor355]

Looks awesome

[@evhanmyz8900]

Pratik Lezetli tarifler için Teşekkür ederim bol şanslar👍🙋‍♀️

[@debbiereilly900]

Thank you for sharing Andy have a blessed day stay safe and healthy. I love your personality you are awesome. 🙏❤🙏❤🙏

[@TriMarkC]

Where’d the recipes go? I used to be able to find them in Descriptions on my phone, but Descriptions aren’t listed any more.

[@JudithLyonz1977]

They are listed if you hit the three dots in the upper right corner. KZbin moved it.

[@Big_Tony_Speaks]

​@@JudithLyonz1977, 😎 cool 😎! Today I learned something new! I was hunting everywhere for the description and couldn't find it. Now I know. Thanks!

[@TriMarkC]

@@JudithLyonz1977 Thanks!!!

[@TriMarkC]

@@JudithLyonz1977 Thanks!

[@dawnieruns]

@@JudithLyonz1977 thank you 😊

[@mohammadrasoulfard-habibi3066]

Was that salt 🧂 or sugar 🤔. Great as per usual Andy

[@_K0RN_]

finely ground real salt

[@jasbelial3943]

Why are you not checking the description?

[@_nevertrustaduck]

Looks awesome, can you share the exact recipe please?

[@carlyplummer7623]

Some amazing people below commented that it’s in the description for the video, which can be found by clicking the three dots at the top right of the screen. I was today years old when I found out shorts had hidden descriptions.

[@_nevertrustaduck]

@@carlyplummer7623 Oh thank you so much! I did not know about that either.

[@azigar]

@@carlyplummer7623 I had absolutely no idea myself!!!

[@neosegense]

If can add realtime caption to videos on what ingredient you add would be great Love your recipe videos

[@carlyplummer7623]

Not the same as captions, but if you click the three dots on the top right of the screen, you’ll see the option to see the description, Andy has the full recipe there for us!

[@IanSimpson-fv4kl]

Great natural recipe❤👍🏽👍🏽👍🏽

[@karlenenation1941]

What kind of blender is that?

[@StrangerDanger65]

Recipe please

[@laelleknibbs-teague1820]

Go to the vertical 3 dots at the top, open description. Recipe and method are in there.

[@youzeri]

You gave me a good idea for my fermented Chilis

[@mente01231]

Classic! Perfect! 🥂🍾🎼🎶🎵

[@jackpippenstock1104]

I love watching you cook. Would appreciate a list of your kitchen ware because they are beautiful and useful. Keep making these videos, Andy. This recipe looks awesome.

[@bernvlogs7391]

Holy crap, that water bag topper is flipping genius!

[@biggoathorns]

What’s that for, anyway?

[@batkat0]

​@@biggoathorns iirc, it keeps all the chilis in the solution to prevent them from molding. If they float to the top and are exposed to air in the jar they can turn.

[@kanamasai5194]

Well done. Gotta try 2

[@BlueBunny53]

Looks delicious!!!!

[@christianhaack3822]

Brave Andy eating all the spicy chilis

[@MMjr.]

one order of Bicol express Lodi 😊

[@planetclaire820boulder8]

I absolutely love the way your videos are edited... content with the ambient sound... is excellent!

[@danmacgowan8242]

Looks awesome Chef!

[@katekate1472]

l love seeing ur cooking Andy..god bless u and ur wife..btw nice tattoo

[@nickmeale1957]

How long do you ferment it for chef? A few weeks?

[@andy_cooks]

1 week, it’s hot here. Recipe in the description

[@user-pl9jj9fx6f]

@@andy_cookssorry can't find the description. What's the last thing you added? The white powder?

[@nickmeale1957]

​@@user-pl9jj9fx6f that's xanthan gum. Its used as a thickener

[@carlyplummer7623]

@@user-pl9jj9fx6f If you click the three dots at the top right of the screen there’s an option to view the description

[@user-pl9jj9fx6f]

@@carlyplummer7623 Thank you!

[@helenbontje15]

Just wish he would add the measurements of the ingredients! I would love this recipe! Keep the videos coming Andy!

[@Hantel_und_Gretel]

Check the description, it's all there.

[@mauryeetss3561]

Would love to see your take on manicotti

[@bellekordo]

Thanks for putting the recipe in the description. I will try this!!!

[@xbbjdf8]

I have watched so many of your videos and love your content. You get right to the point and I have learned a lot of great stuff. Thank you very much! 👍

[@hesitrescobos540]

Thanks for the recipe, I'll definitely try making this sauce.

[@johnny5red42]

Looks Amazing , starting one right now

[@monicasalyer8875]

If Uncle Andy is making it, I would LOVE to get the recipe!

[@spritals]

Excellent!! Way I go through chilli sauce this will be fun! And all the possibilities!

[@laszlosanta14]

I like chilis and your videos also! :)

[@johnking8679]

Good to see you again, Andy 'ol chum !!

[@kerzwhile]

The best chef on all of the internets!😁

[@Themansmilez]

I always love your videos they make me happier 😊

[@davidspatola6286]

I've seen hundreds of cooking videos, but you cook correctly, fresh ingredients. Proper techniques. Humble. No canned crap, short cuts

[@tindlevibes4680]

When’s the cookbook come out?

[@Ashley_Yao]

Those chillies looks so beautiful. Bright red, clean and fresh. Doesn't get any better than that, I LOVE CHiLLies❤

[@SunbathinginAntarctica]

Lol at the "buhh!" when he spills the strained water onto the unit😂

[@mattim5463]

That I needed to see and defo will try to do! Also request for Cepelinai is still on, same since November last year

[@issapresident1066]

Je suis fan de toi garce a toi j’appris la cuisine merci chef

[@dewuknowHIM]

What kind of peppers? How do you mix the liquid you pour on the peppers to ferment ? Than the liquid you pour on after ground ? PLEASE ! I guess i could just ask....lol...RECIPE PLEASE !😊😁😸💁‍♀️

[@gionfrancoslater1817]

Fantastic job chef Andy

[@angelbulldog4934]

Yum! The hotter, the better.

[@aidanhobbing7459]

Question: are you missing out on not blending some of the brining liquid with the chilies? There’s a lot of natural sugars that released into it when it was fermenting

[@Andrea-ys2ji]

Hi there! I love Pascualina. My grandmother used to make it with Swiss chard though spinache is also used.

[@jetty957]

I love the idea of the water bag to keep the contents in the preserving liquid. I'm using that when I next make my eggplant and pepper giardiniera. Thanks Andy. x

[@tonypalliser3761]

I am not a cook but should a book ever come out I am buying it!

[@donofangels9004]

Ur a beast Andy ! Good job bro

[@lelazdravkovic8571]

Thank you very much for the recipe and long LIVE! 👏🍀🥂

[@Tonyae76]

Looks delicious 😋

[@pomnichowski]

That is 🌶️ love right there 🖐🏼

[@I_drive_porsches]

Andy needs his own tv show! Let's get him on TV

[@nanettil]

As usual, so many thanks for your wonderful kindness, happiness, and (of course!) skills!

[@bc2647]

Is there a longer video on this...I want to learn the details

[@andy_cooks]

No sorry, there is a Recipe in the description

[@Big_Tony_Speaks]

​@@andy_cooks, where? I can't find any kind of description other than "Fermented Chili Sauce".

[@carlyplummer7623]

@@Big_Tony_Speaks If you click the three dots at the top right of the screen there’s an option to view the description, Andy is amazing and has listed the full recipe there for us!

[@katelee3956]

Thank you for the info! If you want to add spices or aromatics, would you add it at the blend stage or at the begining? Thanks again. ❤

[@pandoraspocks4102]

Looks potent

[@NotNJF]

That looks gooooooood

[@brookesam9537]

You're amazing Andy

[@jotsanakamble4858]

Wow so yamm 😋

[@marylsanz]

Cheff you did not just help us to elevate our spicy dip 😱 Thank you sir

[@dwaynem8015]

Nicely done 👍

[@lisakhor8800]

You're unbelievable talented

[@j.michaelantoniewiczii5309]

LOVE the old Alka Seltzer commercial reference! 🤣

[@JGreen.]

I just love this dude

[@wyvern723]

My dad would probably love that!

[@Logan-mm2vj]

Spettacolo 💪🖤🇮🇹 Ricetta grazie

[@lhalfcube]

This is how I make my got sauce 😊 Everyone loves it when i give it to my friends and family for christmas and asks to make it next year again 😁 I can only recommend it!

[@YEAHKINDAGAMES]

I've never seen a more chili looking chili than what I just watched this guy wash and cut.

[@echomcdaniel8763]

I want to make this so bad!!

[@rsstenger5113]

I love your food processor 😍

[@kadfayrouz3269]

that's exactly how i make it, thank you Andy

[@SatyreIkon]

Thank you for the inspiration! I harvested a shedload of chilies this year and don't know what to do with all of them, so this is a great idea.

[@lydiaalfonsi7095]

Dude, you mad genius!😁

[@patyzamora204]

Awesome!

[@salamah8930]

U r the perfect master chef.really genius. Just wow

[@bleach-kun]

Mine. *steals recipe*