Harvesting Chillies and Making Spicy Sauces - Sriracha, Sweet Chilli, Chilli Flakes and Cowboy Candy

About six months ago we planted seven chilli plants from our local garden centre and pretty much let them grow wild. We've now got plants ladened with colourful peppers and it's time to turn them into something tasty.
Join us for a morning in the garden and an afternoon in the processing kitchen as we turn these chillis into something we can't readily buy here in Portugal.
club.makedogro...

[@dvd5542]

Open up a restaurant please! Would love to have some of that locally grown chili! Enjoy!

[@huwtindall7096]

That's enough chilli products to last 5 years!! Such a high yield crop and looks nice in the garden to boot!

[@LiLBitsDK]

more like 5 months...

[@MAKEDOGROW]

I doubt it will get us through to next season, we like it spicy 😀

[@elisekuby2009]

I fermented my peppers the other day; they usually take five to seven days. I also fermented plum tomatoes with garlic and basil. I cover the mass with a cabbage leaf that I ripped to the size of the jar top. Then you can put a heavy weight on the leaf, like a clean boiled rock, or a small sandwich bag filled with water to hold everything below the leaf, for the fermentation to take place, the gases to escape, etc. Then I cover the top with an upside down coffee filter. Hope you will find this helpful.

[@UrbanWhiteBuffaloFarm]

Thank you so much for this video!!!! The sriracha process was so much fun to see. The Chili garlic is almost exactly how I plan to do this I will watch this again Monday before I make mine Monday. The cowboy candy is done so differently I have not watched all the videos I want to see before I make it.. If you google masontops fermentation pickle pipes kit- you will find a product that will let you put the product into a jar and the rubber pickle pipe will allow the excess gas to escape until the process is finished then you can transfer it into the long term storage container. I do not know what you have available there or what you can order from here but any similar product will work. THANK you for this video, Steven

[@jmk1962]

This was fascinating. I love chillis. 🔥

[@kerriegreen9057]

With the dried chillies, I did mine after the drying into a grinder, which made lovely chilli flakes! and they use less space in the jar, just left them on the shelf and they are gorgeous!

[@LiLBitsDK]

they keep their taste/quality better when whole and then grind when needed

[@Taliesin800]

I freeze fresh chillies and then when I want to use them in a recipe, I just grate the frozen chilli. Works a treat and no chopping. I've got chillies in my freezer that are over 4 years old with no degradation of heat or flavour. Just a thought.

[@elisabecas]

Now we only need some recipes to use those chilli things 😁 You should come to Viseu, here you can find some of those things you are looking for and it is a beautiful city to visit. 🙂

[@dionnelloyd5387]

If you get the paste waste from sirscha sauce and put it in the air dryer makes great flakes

[@rt3box6tx74]

I haven't had Cowboy Candy, but I've had Candied Jalapeños - which are made with the same basic preserve recipe used for all fruits and veg. My mother made all sorts of preserves and relishes by the old school method. You begin by rough chopping your product, covering with an equal (by weight) amount of sugar to sit overnight, no stirring. Next day you pour the mixture in a ss pan 5 x the size you think you need and begin the all day process of cooking away all the water the product has released. Your worst nightmare is for the sugar mixture to stick on the pan and scorch or burn inside the pan's bottom. It requires almost constant attention and frequent stirring. You can use a candy thermometer or the spoon method to determine when your jalapeño preserves have reached the soft ball stage of candy-ness. Place in hot jars and they should seal without a water bath. The product will naturally thicken as it cools to room temp. Serve with brie or creme cheese on plain crackers.

[@flowersflowers473]

That's how my family has always made jam! :)

[@kathleenlairscey5934]

Bravo! We like spices, but never have preserved any peppers or sauces, thanks for demo.

[@WiZeR911]

The chilli mash is great for curries and sauces. You can use xantham gum to thicken the sriracha, a tiny bit goes a long way.

[@lorimontcalm9086]

I wanna come and eat at your house!!! When Guy talks about the food you've had for dinner and the plans he has for what you've just made, it makes me wish I had someone in my life who likes to cook!!! Excellent harvest and video on what you did with that harvest. When I saw the stove and dehydrator going I was wondering about your power supply!! Hugs from 🇨🇦

[@d.j.robinson9424]

Mouths a waterin now..😋👍💚

[@TheReferee2023]

cowboy candy is yummy.. try it on burgers, tacos, in stir fry, or take a block of softened cream cheese and put it on a plate with a some cowbow candy on top of it.. use crackers or chips (american chips) as a dip. put it on rice, salads, chicken... its yummy!

[@jameyjones1595]

Not for the fainthearted... birds eye chilli or small spicy chilli + shallots + salt- crushed with coconut oil. Have with something really starchy like steamed or boiled sweet potato, potato, yam, taro, tapioca etc. If you can find a small stone mortar and pestle for the kitchen, its easy peasy firey :)

[@marianela111]

What bounty from just a few chilli 🌶 plants. I really enjoy you channel. 😃🌻🐈🇬🇧

[@l.m.2404]

I am very surprised that you didn't make red pepper or green pepper jelly. It's my favourite with a nice baked brie but goes equally well with savoury dishes like baked chicken or pork. Remarkable harvest .

[@l.m.2404]

@@lindamounts2193 Try it instead of jam on your next peanut butter and jam sandwich. You'll never look back. lol

[@kimberlyjoyce2031]

Yes! We have it on a buttery cracker with cream cheese. ❤

[@humblebee8028]

Very interesting! I was making salsa the other day and my left hand fingers were really burning afterwards. I should have been wearing vinyl gloves. My friend says to rub your hands with olive oil and this would help remove the capsicum oils. Next time I will try that and. you may also find that useful.

[@davidroach4370]

You can preserve the chilliest by drying them and kept in a dry container they will almost last for three years, they will actually become flavourful when dried 👍

[@rejoice2756]

Yummy chilli sauces. Suggest using the chilli paste to make a curry paste by adding powder of turmeric, cumin. cinnamon, cloves, cardamom and star anise..this curry paste can be used to cook Indian curries with root vegetables & tomatoes. With this chilli paste you can also cook different versions of Asian curries. Enjoy…

[@gailordroberts]

Loving it! Thank you both. Much love from South Africa

[@ankiking]

When you stared cutting the chilies, I was thinking you needed gloves (and masks) 😊. Looks like a great harvest!

[@pamiam9017]

I had no idea what cowboy chili was, I had visions of it being used on a horses rear to make it move faster or something lol. This is making me excited for our chili plants, and we are only in mid spring here in NZ

[@martinlehtonen]

I like Kylies laughter in the background so much

[@alexberry5299]

I literally finished my sriracha today and bottled it. I used a tiny amount of xantham gum to thicken. It will also stop it from separating too.

[@timmywilson]

Awesome video

[@kathleenomalley7838]

Hey Guy, a real TEXAS treat is Jalepeno JELLY, don't know how to make it at all, but it truely is fantastic

[@karennewberry4694]

Your whole chilies will dry faster and better if you nip the stem end off, leaving air to circulate inside the chilli while dehydrating.

[@eaudeborrajas7822]

Good morning from northeast of Spain, more or less!! Padrón is a village of Galicia, which I am pretty sure you know is our region our "autonomous community" at the north of Portugal. Those peppers have their name as a "appellation of origin" (I have no idea if this expression have any sense un English. So the village in self is famous for the peppers but you can find them all around Spain... And I see that in Portugal as well. We use to fry them in a pan with a little bit of olive oil. We hace another typical peppers, very similar yo the cayenna variety: they are called GUINDILLAS or piparrak in Basque language. Their "appelation of origin" is Ibarra, a village from Basque Country (another of our regions). In summer we use to fry them in a pan, like Padron's peppers, but it is much better make pickled peppers. So much fun to watch you every week! You work hard. Greetings and excuse if my English is not so clear.

[@eaudeborrajas7822]

Oh, and my phone has made its work: some words are un Spanish 😜 "hace" instead of "have"

[@LCamp-cr7fs]

@@eaudeborrajas7822 My phone is also confused between languages. I have made more grammatical and spelling errors since autocorrect took over. 😅

[@iandrago3361]

Love cowboy candy on a sausage or hot dog

[@pierevojzola9737]

Hi, heard you mention courgettes, not my favourite vegetables especially when they get as large as pumpkins. Then I remembered seeing ladies in the food market in Budapest selling spaghetti made out of courgettes. They had them in big wooden barrels and also sold the pickled type. I looked it up in one of my old European recipe books and it turns out to be really easy to make. Basically you get the long vegetable and cut it into quarters lengthwise, scoop out the watery seeds and holding the green side into your palm and slide them down your mandolin to produce long Fettuccine noodles. When you think you have enough, put the lot into a bowl with salt so that you can extract as much moisture as you can by squeezing in a towel or in a sieve. You could then cook them just like pasta or pickle them for winter use. Give it a go, you might like the taste and what else are you going to do with huge Courgettes. Cheers mate. Harera.

[@BarneyGumbl3]

We call courgettes zucchini in Australia, I absolutely loathe the vegetable **except** when they're sliced salt dried and deep fried like chips. Crispy creamy goodness, I definitely recommend for non-courgette/zucchini eaters.

[@pierevojzola9737]

@@BarneyGumbl3 Anything deep fried tastes better. Look at the Yanks, they even have deep fried turkey!

[@ctmaizurah]

Chilli paste can be added in the pasta sauce to make spicy pasta. It makes a fusion food.

[@johnjones888]

I live near a place called Sriracha in Thailand

[@tozo2893]

Well done guys! All set for winter... As always, love Kylie pottering around in the background - you both are a great team working together!

[@lornablencowe1177]

Great vlog as usual even though I can’t eat chilliest! Once my tongue is burnt I can’t taste anything, Korma is as hot as I can eat, so I can’t wait to see your reactions! Especially the sweet version!! Have a great week! 🥰🥰

[@MegaCassy11]

I guys, I wonder if you could do a video about the appliances you use for food/sauce preparation, if you bought them back in England or in Portugal and why you chose a specific brand instead another (if it is relevant). My husband and I are planning to buy a farm in Portugal, to go back to our country in more or less 10 years and those appliances you have shown in several videos are definitely part of the plan. Than you for your videos, we have been learning a lot from you! 😊😊

[@sgrvtl7183]

I appreciate your ID of the peppers !

[@vickihoneycutt456]

It's wonderful when you can reap what you've planted. I always loved canning what has been grown. Keep up the great work! Love swing your progress on everything you do.

[@cheskydivision]

Dehydrate the pulp help it last longer use like chilli flakes.

[@zlatahume3134]

No gloves while working with chillies? Do not rub your eyes if you are tired.😜😃

[@TexasHomesteaders]

Here in Texas (Mexico part 2), we eat cowboy candy with cream cheese on crackers, on cornbread, on hamburgers and tacos, etc. Not as a desert. As a relish without crushing the peppers.

[@Gardeningforhealthandwellbeing]

I'm going to be teaching myself preserving very soon I feel, as my harvests are going to start coming in very soon, with the siracha pulp I would try dehydrating some and blend it up to make chilli powder, and if you have a freezer in icecube trays too. Loved this video, thankyou.

[@BarFlyBrewing]

Zantham gum thickens nicely

[@samstevens7888]

Just to let you know if you didnt already. Chickens cant sense spicy foods. So any of the seeds or the tops of the chillies or any bad bits you can feed to the chickens.

[@SuperAbcdabcdabcdabc]

Oh my!!!! You do have another shirt. Ha ha. Here in PEI supplies, choices are so limited. We either grow food or order online. Enjoy your videos.

[@iasonas1284]

Don't know what to say about this channel anymore... from hard working the house to make just a chili sauce, something about it makes me happy. Thanks a lot you help me a lot and soon I'll start my house renovation 80% by myself ( electrician and plumber is not my zone!) Cheers from Greece you got my attention from the beginning!!

[@SettleinSpain]

It's really difficult to get hold of chillies and anything more spicy than hot paprika where we are in Andalucia, didn't expect that but it gives us more incentive to grow our own. Never tried cowboy candy but love chilli jam, so will be watching with interest to see if you like it :)

[@timyoung4187]

You should pick ripe chillies as soon as they are ready others they stop producing flowers

[@AndrewGolds]

My favorite food video youve made to date

[@anisbenhariz684]

Hy im following you since some time ...i like your videos ...im from tunisia and her we coserve the peeper as harissa ...we mixe the dry red peeper with garlic and coriender poudre and we cook with as hot sauce ....but my best recipe is the grilled green peeper salade very easy ... Just grill the frech green peeper 500 gm with 6 garlic and 1 ongnion 1 egg plant and some tomato 3 ...put them directly in a bag for 30 min to cool .then you can remove the skin easly .after that you can mixe all and cut to small pieces . Than finaly add some olive oil ,salt ,blak peeper poudre and kument pouder. Its very taesty

[@BritishAnts]

I’ve pulled the plants out the ground at the end of season and hung them in the greenhouse upside down, helps to remove the leaves and they last for years! ❤

[@LaReynedEpee]

Your dried chillies didn't look quite dry enough, they may go mouldy. Occasionally I grow and dry some, just drying them out on a window sill. Works fine, can't get more eco than that. Not fancy doing some proper sun-dried tomatoes?

[@karenball6334]

What a fantastic harvest.

[@cdyck9672]

Great video! Cheers 🍻

[@gaynor3976]

Very interesting to watch. Must be complete satisfaction eating them knowing they are all grown by your fair hands. Looked like bumper crop. Thank you I'm watching and learning. xx

[@anavazao3121]

Love your videos. Did I miss something…. Did you enjoy the jalapeño candy? Keep up the good work. Love your channel! It’s become my Saturday routine.

[@MAKEDOGROW]

Stay tuned, taste test coming on Monday 😀

[@dscott8799]

If you don’t want the innards of the chilli, cut them lengthwise first and scrape it out with a spoon. Chopping them and taking it out by hand one by one must’ve taken an eternity

[@Callofdootie]

The amount of sugar in the sweet chilli made me grab my heart haha

[@JoaoCosta-nm6em]

Guys, make the tradicional portuguese sauce, piri-piri!

[@erincochran4344]

Cowboy candy originated on a ranch in Texas in 1922 when the family pickled their jalapeños with sugar added. It is eaten with cream cheese and crackers here in Texas not as a dessert but as an appetizer.

[@kerriegreen9057]

Isn't it great having all that food security! possibly for years to come by the looks of it!, I hope you are planning to build a cold storage area under the ground somewhere?

[@dianneminutes2008]

You two are stocking up well. It's so nice to see the two of you getting on so well. Love your pod cast.

[@LCamp-cr7fs]

You two are tough! I always have to wear gloves or I feel the burning under my fingernails for days. BTW, those jars are so estetically pleasing.

[@MAKEDOGROW]

The Weck jars are lovely, our collection is rapidly growing 😀

[@trishstafford1168]

I put the birds eye in jar with oil and garlic cloves - sprig of thyme and some semi dried tomatoes - magic!

[@mariadange06]

Nice chopping skills 🔪 The Sweet Chilli looked just right 👌

[@SwimCoach8]

We would sew our cayenne and Thai chilis into long bunches and hang them to dry. Needle and thread, through the base of the chili by the stem. Hang them till they dried, then crush or use them as needed. Saved energy and kept the kitchen a bit cooler as we did other canning. The peppers looked wonderful and the yields were outstanding. Ours were always hit or miss. Warm years they went crazy and cooler years they just couldn't get it in gear. Thanks again for all the work on the videos...good luck with the fall planting.

[@MAKEDOGROW]

If we’d hung ours they would be coated in building dust in no time 😂🤣😂

[@evabloecher]

Fantastic video again, I am sure that you will like the Cowboy Candy. I make it every year now and it is great! You are lucky to be able to grow chillies outside and what a harvest, I am really impressed again.

[@leestimis9264]

OK OK OK!!! Please say it ain't true. Cowboy candy is the bomb digity. I live in South Carolina but I have lived all over the US and have experienced alot of different foods from different regions of the states. I have had this beautiful concoction and it is great to add to many dishes of your liking or even as a jelly spread to open up the capillaries early in the morning to start the day off with a great and natural endorphins high. Lol

[@suzanneribas3746]

The great sweet pepper jellies ! How could I forget? On toast with cream cheese! One of the South's greatest inventions! MMMMMMMM!

[@suzanneribas3746]

The great sweet pepper jellies ! How could I forget? On toast with cream cheese! One of the South's greatest inventions! MMMMMMMM!

[@leestimis9264]

@@suzanneribas3746 yes ma'am!! The fricken best.

[@leestimis9264]

@@suzanneribas3746 jalapeño sour milk cornbred with a dash of honey in the mix baked in a iron Skillet thrown in the oven with lard to melt. Then you pour your mix into Skillet and listen to it sizzle. Comes out so moist on the inside with a crispy crust. Honey child you haven't lived until you have you some!!

[@hedykarim3614]

Chillies planted next to each other can cross pollinate

[@layna8924]

HELLO KYLIE & GUY...I LOVE HOT PEPPERS & SPICY SAUCES...THE TWO OF YOU ARE BECOMING FOOD SCIENTISTS!...IT TAKES A CERTAIN AMOUNT OF PATIENCE, AS WELL, TO GO THRU ALL THE PROCESS OF CANNING/FERMENTING/SIEVING/DRYING & WAITING FOR THE FINAL PRODUCT...WHEW!...ALL THE BEST...🙏🏻;)

[@offgridwanabe]

Hot Damn (an Alcohol product) I bought a bottle once thinking it could be drank but not by me I even tried some on ice cream. Enjoy your peppers.

[@EastLondonKiwi]

Hi Both. We now live in Portugal near Caldas da Rainha. Just after moving in to our new home our oven died. We found Astecaldas-Assistencia E Reparação De Electrodomesticos, Lda (no affiliation). They are a commercial electronic repair outfit, that do a lot of work for hotels (fridges, ovens microwaves etc). It cost us €30.00 to have them examine our oven and confirm the issue, then the cost of the parts, if he cost of the parts was more than the examination they refund the examination fee. Saved us having to buy new oven total spend was €60.00 instead of €1,200.00 on a new oven. Not sure if you have a similar firm near you, if not these guys are worth a conversation re your dead canning boiler. Take Care D

[@e.r.4077]

This goes back to using citrus peel, dried. In Italy, this is used in a medium fine grind for tisane. You could probably even use the rinds without grinding. There are many Fattorie producing them, for sale in markets, and garden exhibits. In fact, you've inspired me to open mine and try it now.

[@cheskydivision]

Acre homestead channel the September 20 & 30 2021 episodes show the making of cowboy candy and sriracha.

[@nena4215]

I’m hoping there were no horrible chili hand incidents! Oh I do hate that when I forget the gloves! We can’t get garlic Chile sauce here these past 6 months, it’s been just awful!! Nice work you two, it all looked so good!

[@nancykay6318]

While you man have issues finding speciality sauces for your Asian cooking try, if there are any around you, going to Thai, Chinese, Vietnamese etc restaurants and asking them where they get theirs and/or if you can buy them directly from them.

[@valentinaestacio6693]

Sros usem tudo se gostam de picante 🌶 e bom usa-se muito em azeitonas etc se gostam de picante 🌶 se não gostam eu misturo -2- de doce e uma picante 🌶 fica bom ,bjs 🙅🏻🙅🏻🙅🏻 Or cultivem pimentos doces 🍭 adoro de vos ver boa sorte 🍀👍 a Sra e fonumenal de -5- ☀️☀️☀️☀️☀️+☀️☀️☀️☀️+++ 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦

[@F-J.]

When we have a food crisis you're going to be glad for the excess food. Why dont you just sun dry as much as you can. Especially the tomatos and chilli flakes.

[@kikoempis]

If you need asian ingredients, next time you come to Lisbon, visit one of the asian markets. You'll find everything there. From some shops, I guess you can even order online.

[@BurntWings]

I can honestly say I've never seen anyone make cowboy candy like that the way that you did it made it look so much easier to make definitely going to have to look into that one because it turns out the same and tastes just as good doing it that way I'm all for it also I love your guys's videos thanks for sharing and letting us all follow along hugs and kisses from my family to yours oh I almost forgot I've noticed that I couldn't and haven't seen a couple of your guys's videos for a while and I finally seen something be posted and realize I had been deleted again that's the second time but don't worry I subscribed again LOL and it started binge watching everything I missed

[@Pwecko]

If you don't like the chilli candies as they are, you can still use them in cooking. The sugar in them will enhance the flavour of your dishes. I wish I had some. Instead, I'm paying a pound for three or four fresh chillies.

[@leftytrower8892]

Wow! I am from Arizona and those chilies along with the sauces look really delicious 😋.

[@ngirao]

Chill flakes is piri-piri moido in portuguese, easy to find in any supermarket.

[@vickyoakes4584]

Very interesting what is possible to do with all the chilli peppers. I really enjoyed this segment.

[@mariushegli]

I have nothing to say really, but I appreciate your content, and wish to help with the yt-algorithms.

[@francineclave2207]

I just made cowboy candy, because of your video! Can’t wait to try it!

[@richw8342]

Use mini jars to prevent spoilage- big jars equal waste after opening

[@F-J.]

You can scoop out the seeds before you start slicing and washing

[@patriciawalz7022]

Do you cook Portuguese food if you did you would know what to do with your peppers

[@lindamoore691]

Looks absolutely beautiful ! Well done 👏😀❤️

[@beatricerodriguez6696]

The left over of the chilly paste can be used to make a curry.

[@carolbulmer8253]

OMG… that’s a LOT of hotness!!

[@celiasnyman2885]

Gish you guys deffinately make, do grow a lot!

[@LeDawgNeverDies]

we wanna see some farm to table cookin all those chillies and no recipes is a sin

[@ziggydudynski1014]

In what town/village do you live in and how far are you away from the largest city are you

[@tomatobrush3283]

Could eat with nachos or in a salsa with tortilla chips hmmm

[@mfrodyma1480]

Love it!! --please forgive this long comment

[@jenaemarieAZ]

Have you tried making Mole?

[@anamaria2053]

Beautiful bounty!