Hot Sauce Recipe - Piri Piri Puzzle

[@ChilliChump]

I hope you enjoy the new video! I am going to cook a chicken for dinner tonight, and I know what sauce I am using!

[@AntonFromStockholm]

Awesome video! Your interest for chili and sauces really makes me even more interested and would have loved to taste your sauce on some chicken 🌶🍗

[@KhansKitchen]

Upload chicken recipe too 😊

[@ChilliChump]

@@KhansKitchen like this one? kzbin.info/www/bejne/rarQnZegf69km8k 😊

[@keith6843]

I'm keen to give this sauce a go this week with my own chillies. Can I just make sure, is that a whole litre of oil that goes in. It seems a lot for a sauce. Thanks a lot in advance for clearing that up.

[@erikhartwig6366]

@John Stilley There are some grocery stores that carry Nando's Peri-Peri. In Alabama, the Publix chain of store's carry it.

[@ShayneJellyman]

I have just planted my first red habanero plant today. I have an appointment tomorrow to pick up several more breeds of plants. I'm so excited to start my journey, and this channel is exactly what I'm looking for. Thank you!!!

[@ChilliChump]

Welcome to my channel Shayne!

[@ShayneJellyman]

@@ChilliChump thanks mate. No hard feelings, but I'm a Kiwi, so let's stick to Chilli's and not rugby!! Haven't stopped binging your work for the last few hours. Thanks again!!

[@ChilliChump]

@@ShayneJellyman lol good plan 😎 by the way, another sauce video on its way in a few hours.

[@ShayneJellyman]

@@ChilliChump excellent. I've got a newborn, so need something to watch in between feeds!!

[@spencerhurley8359]

Hey I just wanted to thank you for inspiring me. Today I did my first harvest of ghost peppers and orange habeneros! I learned so much from your channel! I made a pineapple-mango Habenero ghost sauce and it turned out amazing. Thanks for the inspiration!

[@ChilliChump]

It is my pleasure! And that sauce combo sounds amazing,

[@ajl1973]

I've been to the Mozambique coast (Praia Do Bilene, I believe) circa 1998, the peri peri combined with fried shrimp and fish is inexplicably good. So unique... Good video!

[@shanek6582]

Started my first fermented hot sauce a few days ago with your recipe, so far it’s fermenting great. Thanks man.

[@ChilliChump]

Excellent! Let me know how it turns out

[@2010subbie]

You've inspired me to grow peppers next year, love the vids! Can't wait to make sauces!!!

[@simplifygardening]

The label looks fantastic great job Mrs Chillichump. Brill stuff looking forward to seeing them in Asdas :)

[@ChilliChump]

She is a talent!

[@AcydDrop]

I'm so excited for you this season being able to sell some of your lovely sauces. This sauce looks really tasty! Congratulations on the forthcoming cookbook as well!

[@d34dly0101]

Congratulations on your 70k from strength to strength great video 👍👍👍

[@iandawkins2182]

AHH ! So glad to have my Chillichump fix again. Awesome as always, thank you :-))

[@Heragoose]

Great video Shaun, thanks for making the videos we asked for!

[@th3count]

Thanks for the recipe, I would love to see more recipes, as I suck at concocting sauces.

[@susanlangenhoven9747]

Hmmm. Mozambique. Reminds me of the fresh seafood market in in Maputo. Best seafood I ever had. Giant squid legs over the fire with their barbeque spices. Loved it. Thank you for keeping chilli strong you are an inspiration for loving chillis.

[@kendalllladnek9779]

Hey, cool channel! Keep up the good work! Just a fun thing I've found recently, is that I can really develop the flavor of the chilis I'm using by fully caramelizing them by cyclically heating them for maybe a day or 2- I use a flat top cast iron griddle to do most of my cooking, and so this started with me putting chili peppers on to roast in the residual heat after cooking, and I noticed that I liked the flavor better after 2 or 3 re-heatings- it becomes a bit like the chili pepper version of a raisin or a sun-dried tomato, without going all the way to being a dry chili or turning into flakes. When I have this primary product, I pull the stems off and put it into a jar, usually with other things like onions and garlic heads I've grilled with this, I'll add a bit of white vinegar, hot bone broth, ad molasses, and then i'll blend it with my inversion blender, then innoculate this mix with a live kimchi fermentation so that I have actively fermenting hot sauce. Has been a great addition to the meat and eggs I've been having as the basis of my keto diet, but on my free days it has worked just as well to spice up pasta sauces or pizzas, or on hot dogs as a spicy relish. if you are pursuing serious chili flavors, you need to try this cyclical heating thing, and maybe this kind of active fermented chili-raisin sauce!

[@PepperWolverine]

Nice recipe. I will definitely borrow that but have to substitute either wiri wiri or my own Hobbsanero peppers as I have no piri piri. Thanks for the awesome share.

[@bowenhunter2558]

First sauce video of the season! Keep up the great work! 👍

[@ChilliChump]

There have been a couple already 😉 but this is the first I'm selling!

[@NewGoldStandard]

Thanks to your inspiration I've had some habaneros fermenting for nearly three months now. I've managed to quit looking at them, but for the first week I had to peak at them daily. I'll report back when it's sauce time!

[@hallobre]

I guess still no sauce time?

[@crazaylex5952]

Outstanding. Exciting to see everything coming with you from Africa. CANT WAIT for the cookbook. Absolutely need one of those, and some of your hot sauces, so I can compare them to mine 😎🇺🇸✌🏼❤️

[@chrislinn4486]

Yep I agree the label is excellent..looks yummy. Enjoy the channel. Keep up the good work!

[@aronmcintosh8000]

Can't wait for your book to come out 😁 Hopefully before next growing season so I can see wot I need to grow lol

[@filipefmelo]

Great videos! Looking forward to your book (and more videos!). I'll be sure to purchase one.

[@juliankirby9880]

Thank you for the tip on the xantham gum!

[@linaso9739]

The sauce looks great. Looking forward to try it and maybe to make it myself too - have some frozen PiriPiri's. And I see that you have reached more than 70K subscribers. Awesome!

[@linaso9739]

Today have made Piri Piri Puzzle. Tastes awesome! Used Piri Piri and Scorpion. For thickening of the sauce I used potato starch.

[@ChilliChump]

Excellent!

[@DJVibreen]

Like your Videos. I also have a little chili garden and I use some mustard corns for the emulsion of oil and vinegar. Regards from switzerland.

[@carolbrowne9351]

I am a South African living in SA. I came across your channel while browsing. Really enjoying your videos. You are so generous by sharing your knowledge and skills. Just want to ask you how much oil you used for the peri peri sauce as it’s not indicated in your video.

[@JacobIsaacSolomon]

This show is broadcast quality! If I was told you're a Michelin chef recipient, I would believe it.

[@simplifygardening]

Great video matey. HOT HOT HOT and thats not just the holiday Xzanthum gum i use all the time being Celiac. great video

[@wayfaringshaman]

From the Philippines here, man. Would definitely love to buy your sauces - the hotter, the better!

[@samuelgamato971]

Mabuhay 🇵🇭

[@itsmeagain8604]

Brilliant stuff, thanks. Could I make a suggestion, if you were to use a bottle a third of the size you could ship to far more people and get them hooked on your sauces. Call it the Chillichump Tasty range. Man this next 5 days is gonna be long, wishing for a notice.

[@mypepperproject7939]

Going to give this a try. Love it mate. Happy New Year

[@markmcmonagle6794]

Great looking sauce.

[@MaxMonster1]

Tasty stuff :) I hope, that you ship it to Germany and that I can afford it. But, if not for the sauce, I will afford the recipe book, that is really interesting!

[@apisaicoabati7891]

Great work mate!

[@wranther]

Would an enjoyable review of chicken with Piri-Piri Puzzle be a possibility? No wonder your wife is so creative considering the many flavorful sauces you create! Very pleasing label for this specific brand of sauce. Are you considering changing the picture to correspond to the variety of pepper or peppers the sauce is based upon? Thank could result with some colorful labels to go with the colorful flavors inside. -Bob...

[@Ir8Xe]

Another tasty video! I like your sauces

[@ZeidGho]

Hey Spicy Gardener Lately I've been experimenting with *hot olive oil* I dry the peppers first (mainly habaneros) so I don't have to use salt (I hate it) After the pepper are dry, I break them into little pieces (not grinding them) Then I leave them in the oil for about a month, after that, I grind the peppers and the oil, leave it for a week, and then I put them through a colander. The result is: Pure Spicy Olive Oil I like to see your take on the spicy olive oil It has a lot of uses, and I basically stopped using regular olive oil

[@ChilliChump]

I have experimented with various oils for infusion. However the results have not been great...from my tests the oils started to grow pathogens quite quickly after a month. This is after I did what I could to make sure the oil was heat treated etc. I'm still working on it

[@ZeidGho]

@@ChilliChump that's weird! Were the chillies dried?

[@PigRadar]

You made a Piri Piri spicy salt video a few months ago and you said something like you couldn't imagine doing it with a very spicy pepper and well... I did it with a Ghost pepper xD it was just for the hell of it and I changed the recipe a bit but wow it is pretty good... Very spice, put a pinch of it on a egg and you'll be crying lol but its a short burn, it goes away in like a minute or two so its pretty good. I used a bit of Citric acid that I got from a local brewing store and it gave it a nice sour taste that goes good with the spice lol... Also, This Sauce looks Amazing! I hope it doesn't sell out to quick I can't get my hands on some lol

[@silvercurren]

This looks and sounds absolutely delicious.

[@Mike9Metalhead]

Can't wait for the cook book. I was wondering, do you ever roast your chili's before making a sauce?

[@designworksdw1949]

I really like the amount of white space in that label :P

[@ChilliChump]

My wife likes you 😁

[@NoPlaceToHide01]

I love all the ingredients, could u please write in the description or where do u want the right amount? Why u blend white and brown vinegar and don't use just a good apple vinegar?

[@tomnugent9366]

Another great video, where did you get your bottle shrink sleeves as only see wine bottle ones 😢

[@erikhartwig6366]

Before you identified the ingredients and you had them all spread out i was thinking, "Oh cool, they put date's in hot sauces in Africa", ha, never mind, they're chocolate jig saws. Glad to see your finally getting to sell your hard work. I look forward to buying some!

[@daleullbricht]

I also thought they were dates

[@samothlleb9747]

@@daleullbricht i was the same =p

[@juliusbernotas]

Well, making a fruity hot sauce with dates seems like a good idea

[@dezymukumba9843]

Can I use the white vinegar hi

[@deontaljaard1376]

Great channel thanks. May I ask how much oil you used?

[@joringrant]

I’m really looking forward to buying your book!

[@XXavierSin-XXs]

That sauce looked delicious, I really wish I could have gotten a bottle.

[@NeonRazor7]

Love the channel, and glad to see you have hot sauce for sale! Do you think you will try doing a spiced cider, beer or maybe capsicumel (mead with peppers) in the future?

[@mariaafram443]

Where on the internet can I find the glass bottles and the black sealer???

[@ChilliChump]

Which country do you live in?

[@mariaafram443]

@@ChilliChump Sweden.

[@thebluelinepipe4513]

I love your videos. I also make my own hot sauces. I have one quick question. I have a bunch of unripe peppers in my garden and the weather is starting to turn here in upstate NY. What should I do with them? I would hate to see them go to waste.

[@ChilliChump]

You could cut the branches off and bring them indoors, stick them in a vase. The peppers will ripen. If you can get a light on them that would help too! I have some of mine ripening indoors at the moment because I broke a branch off by mistake last week

[@thebluelinepipe4513]

Excellent advise. Thank you. Your channel is very informative. I bought the firey ferments book after I saw your video. I’m thinking of trying some Kimchi in the very near future. I’ll probably post a video of it on my channel. Thanks again. Be safe.

[@cocopufer5667]

i hope you add usa to your shipping list

[@vrdubb0221]

How Long would the shelf life be before opening and once’s it’s opened can you leave it unfridgerated, if so how long?

[@AustriaLpBro]

Nice video as always! Can i also preserve my hotsauce for a long time without fermenting or vinegar?

[@ChilliChump]

You could but you would need to add a different kind of preservative

[@roberthunter5059]

That looks delicious. I've had such a disappointing harvest this year that I don't have enough peppers at once to make sauce.

[@graemepatterson]

I know how you feel lol

[@satoshiketchump]

How much oil though? I didn't get that part. Also, can we substitute malt vinegar with cider?

[@davebuti1834]

why wouldn't you save canning until last, after tasting the sauce

[@henkboshoff4347]

how much sunflower oil

[@daleullbricht]

Would love to try some of your sauces. I'd buy some, not far to ship to Hertfordshire

[@ChilliChump]

You are just round the corner! I will have more sauces up for sale very soon, and they will be publicly available. Make sure you sign up on www.chillichump.com/newsletter to get alerted when I go live with them

[@0waverunner0]

This looks amazing!

[@keykul]

And can I put sugar too?

[@jaydzzz2485]

@chillichump How much vegetable oil was used? :)

[@maralanesnyman845]

how many oil do you use

[@jeisonkunene6376]

Hi, Where do you buy your shrink wraps from ?

[@willchalloner706]

Yes ill absolutely buy your sauces, I hope you can ship to the Isle of Man :)

[@mmaditshabamlandeni3861]

How much cooking oil have you added?

[@jonathanpolimeni9665]

I would love to see how much the sauce are. From California in the US. Please let me know if you have it available.

[@ChilliChump]

Hi Jonathan, this one sold out very quickly. However I have quite a few more sauce and spices coming before the end of the year! Sign up for my newsletter so you get alerted when I put any new products up for sale. Because they are small batches, they may sell out pretty quick: www.chillichump.com/newsletter

[@aserioussalamander9475]

I work in a chemistry lab last 10 years after school and all of our pH meters use glass electrodes, which need to be stored in an electrolyte solution. I've never used a pH meter like yours. Does it have glass electrodes? Usually they do (you can google why, its complicated). If they do not, then that is very interesting to me and something I was never taught in school.

[@billyfinnell84]

I'd like to purchase some of your sauces. I'm a big fan of your hobby. Greenville SC 🇺🇸

[@cantstartafire]

Billy: Also a fan in Simpsonville SC!

[@EdtheTraveler]

Great video Shaun, love your channel. How much sunflower oil did you use and at what point do you add the thyme? I didn't see that on the video. I love Peri-Peri sauce, lived in SA for many years and also worked in Mozambique so I really want to make this sauce. Thanks for sharing it.

[@ChilliChump]

It is 2 litres in this batch. But you want a 2 to 1 ratio (oil to vinegar). And the thyme gets blended in the beginning before cooking. I think you can see it the second time I blend

[@EdtheTraveler]

@@ChilliChump thank you.

[@kiltedthistle]

Have you ever made a fermented green chili sauce? If not could you? Love your channel. Cheers 🍻

[@ChilliChump]

Thank you! The challenge with trying to ferment green chillies is the lack of sugar in them because they aren't yet ripe. You could do it but it would require a few additions.

[@kiltedthistle]

Can I ask what additions? I'm in Washington and the weather is turning cold and wet. So my peppers won't make it. 😞

[@superjasonk89]

About how many mL of oil did you use total? Thanks!

[@ChilliChump]

2l oil

[@fadhilaalwadhahi4989]

Thanks for the recepe Iam from Oman and I would Like to test Chillichump can you please tell me how can I get it?

[@ChilliChump]

My pleasure, I'm glad you like it! You can buy my sauces from my website www.chillichump.com/shop

[@mariusmalan]

Nice sauce, I would like to buy some, I'm in New Zealand. Another question, will you make the book available as a pdf or for amazon e reader?

[@VictorProduction]

Can't wait to try your sauce here in Belgium. Hopefully you ship this way?

[@ChilliChump]

Hi Victor I do ship to Belgium!

[@mattminahan7376]

Looks delicious... Def would sell in the states.

[@CMAC86]

Been watching your channel for a while and am very very interested in creating my own sauces for some Christmas presents. Can you suggest a sauce more similar to Frank's red hot for one batch? I planned on creating a little batch of different types for a family member. Something like Frank's, peri peri, green jalapeno and maybe a sweet pepper one. Thanks

[@ChilliChump]

Why not this one? kzbin.info/www/bejne/moPOiZSXbdmng5o

[@KortKramer]

Thanks for sharing this process. Looks hot and delicious. I hope you sell out to your patrons right away, though I'd love a bottle in the USA.

[@Devil4CE]

@Chillichump Hey man, first of all thank you so much for your videos. I love spicy sauces and sadly out here in my countries it's hard to find sauces which will not have conservation additives -..- so your videos motivated me to buy my favorite peppers to make my home made sauce and at the same time I'm already building my green house to grew my own little devils ^^ I just have a question. Right now my first fermentation try was made like this: I put all my peppers already very little chipped in a vacuum glass. And every morning I just take the air out with my vacuum machine. I already have it fermenting for about a month and 2 weeks and never had that white or any other color yeast. What do you think I never opened it yet... I wanted to wait at least 3 to 6 months before doing so... I would like to know your opinion.

[@Devil4CE]

just in case someone would ask me why do I put countries and not country it's just because I'm from a very little country named LUXEMBURG and from my house I can be in 20 to 30 minutes in France, Germany or Belgium... ;-)

[@Applelanche]

I've got Piri Piri seeds currently germinating and I can't wait to get a harvest to have a go at making this! I haven't got any jigsaws though I have a few other chocolate varieties. Is there something you'd recommend as a substitute?

[@Bhrazz]

I really want that book! insta buy!

[@simonhenry7415]

Hey mate - if you're adding destinations to your shipping list, see if you can wrangle Australia in there

[@DiggyDax92]

Man this stuff looks delicious

[@cocopufer5667]

ask and ye shall receive! thanks CHILLICHUMP!

[@chaztech9824]

Love piri piri now thanks to you!

[@gr33nDestiny]

Thanks, this was a helpful video!

[@bigguix]

Hi @chillichump ! I harvested my 1st peppers ever last night ! frost is early this year in Québec, Canada ! I have a couple nice red ones, and ill try to make the rest ripen in the house. I have a question. I just found out your channel because i want to try to make my 1st hot sauce ! i'm not super used to super hot sauecs yet. What could I do to lessen the heat for my 1st batch ? I have "ring of fires" and "irish bonnets" and espelettes (less spycy) Can i just cut them with normal red peppers from the grocery store ? pardon me if what im suggesting is sacriledge ! :) tyvm, you inspired me big time ! (p.s. anyone can chip in with advices !

[@ChilliChump]

Hello, yes you can mix in some sweet peppers (bell peppers, romano/Ramiro etc). That's a good way to lessen the heat and bulk out your sauce

[@bigguix]

@@ChilliChump tyvm ! on last question. since i had ripe peppers on the plant and that the rest is going to ripen in the house, can i put the ripe ones in the fridge in a bag maybe untill the others are ripê too or will i do another beginner mistake !

[@ChilliChump]

@@bigguix yes that should be fine, but try to have a good amount of peppers that haven't been in the fridge too, around 50% if you can

[@bigguix]

@@ChilliChump

[@kylesmit9047]

Once it's cheaper to get your book I'll definitely buy one with a apron

[@ChilliChump]

I wish I could price it cheaper, but for the quality of the book and number of recipes I think it is a fair price.

[@kylesmit9047]

@@ChilliChump it's not your price my comrade... It's this stupid economy...

[@ChilliChump]

Ah ...I'm guessing you are in SA. Sorry mate. I am working on converting it to ebook, so hopefully bring the price down a bit.

[@kylesmit9047]

@@ChilliChump yes yes.... Love this place.... Biltong,braai, potjiekos all wonderful... Ag soon

[@andrecosterus]

Looks delicious!

[@adeolajackofallTrade]

pls when is your book coming out?

[@ChilliChump]

I am hoping to have it finished in the next month or two!

[@adeolajackofallTrade]

@@ChilliChump okay pls if you do leave a link here for where to purchase it thank you..

[@ChilliChump]

@@adeolajackofallTrade if you go to this link and put in your email address, I will be sending out an email when it is available! www.chillichump.com/newsletter

[@davidwanderlust9977]

Do you think you would consider adding oil to more hot sauces? I don't think I've seen you do it before, it seems like a pretty good idea!

[@Ilsoloprofessore]

Do you taste the sauce before you bottle it? I have never heard of Piri Piri peppers (in California) can you suggest an equivalent pepper in taste and heat?

[@ChilliChump]

Yes of course, I taste through the process when I first develop a recipe. And an equivalent pepper...the Thai red pepper is similar in heat, or other birds eye type peppers. The flavour is pretty unique though

[@heinerschmitz1259]

Did you every try Aji Chombo from Panama? It’s my favorite! Please check them out. They taste fantastic in a sauce!

[@JayEffW]

Hi! You've given all the ingredient amounts except for the oil - might I ask how much oil you've used? I've never seen or tried an oil emulsion hot sauce before and I'm super curious now, would love to give this a shot with the limited selection of peppers I've been growing! I'm definitely curious about that recipe book you're cooking up though =p

[@ChilliChump]

It is 2 to 1 (oil to vinegar) so 2 litres of oil in this one

[@JayEffW]

@@ChilliChump tyvm! :)

[@PCampbell]

Howzit, have you tried making a fermented peri-peri sauce? Why would it/wouldn't it work?

[@ChilliChump]

I'm just finishing one up at the moment actually

[@joshuamcculloch7011]

awesome video mate! looks like a tasty sauce! will you be shipping to the states?

[@ChilliChump]

Yes, I am shipping to the US!

[@keykul]

Did you actually use all the oil that was in your jar in there?

[@thomasmckenney3518]

Do we have to use that gum stuff or can we just shake it up and it will be ok?

[@ChilliChump]

It will be fine without the xantham gum...just shake before using

[@thomasmckenney3518]

Also I’m so jacked about your cookbook!!!!! Can’t wait!!!

[@Fanigalo]

Hi Shaun if the ph was out how would you correct it?

[@ChilliChump]

For this particular sauce, you could add more vinegar... But the amounts I've used in this recipe should give you consistent pH readings. If it was for a different sauce you could use more vinegar, lemon juice, or citric acid.

[@madcraic3283]

Damn, anotherone i have not seen. I want!!!!!! Any chance of a new batch? Did another Sriracha today. Gonna be a hot one though!

[@ChilliChump]

That was my very first commercial sauce!

[@madcraic3283]

@@ChilliChump I so need a redo!