How to Make Hot Sauce with the HOTTEST Chillies In The World!

[@eirikkristensen7828]

First we feast, and Sean Evans`s Hot ones should defo get a botle of this weapon.

[@MSUspartan101]

That would be awesome!

[@chrisrittenburg1719]

You beat me to it.

[@chixdighueyz]

you are like up there with Bob Ross, Steve Irwin, and Mr. Rogers, for wholesome, enjoyable, and educational content.

[@ChilliChump]

Thank you Jaclyn, that's very kind of you to say!

[@xeniaplayspiano]

Husband received his sauce yesterday. He was delighted, his little face lit up and he went straight to the fridge for some left over pulled pork! Verdict: delicious, moreish, heat and flavours are well balanced. In the last 24 hours he has eaten it with pork, poached eggs, pasta and rather randomly, oxtail soup 🤔 I'm told it works well with all of them 😋 Thank you, Shaun. Another brilliant sauce.

[@ChilliChump]

That is so great to hear! I am really happy he likes it! And thank you both for your your support of what I'm doing ❤️🔥🔥

[@xeniaplayspiano]

You make the most consistently delicious hot sauces, happy to continue the support 🙂

[@AD_Engineering]

man you deserve more subscribers. This is quality content.

[@E30Fred]

I like how in-depth this video goes! Great content and fermentation tips! That cabbage sounded amazing, I wish I had some haha

[@hedgi8490]

A man who can keep his composure like that when eating a super hot sauce should be feared

[@greggb557]

Please one day send a bottle to either Brian Ambs or Johnny Scoville for review on their channels.

[@timroddle3618]

good idea

[@lunapetunia3778]

Would love to see Johnny review this!

[@KelbenArunsun]

Thanks to you, i started growing my own chillis, and over the last yrs it got more and more.. Last year, i harvested so many peppers, i made 7 jars of chillis in total and had them ferment over the last couple of months, and i still have a jar of my last harvest, the green ones over to be made. I tend to kill the lactobacillus by cooking my sauces before i put them in the glasses finally. Each time i made a sauce, my kitchen turned into a gaschamber and i cought like hell every time. Thx to covid, i have some ffp2 masks around and let me tell you, they help a lot ^^

[@Reapererebos]

Thank you Shaun. I am actually planning on making a similar level of heat sauce for a few of my coworkers from this season's harvest. Good luck with you season. Cannot wait to see your progress.

[@ChilliChump]

This batch sold out within a few hours of release. I always keep a few bottles back. One I will give away on my next live stream : kzbin.info/www/bejne/rpjHoKhraZiXl7c And I am trying something new, I have created an auction on my store for a bottle. Starting at £0.01 and no reserve! chillichump.com/product/weapons-grade-hot-sauce-auction1/

[@douglas7998]

Also mustard is a great emulsifier, I have a recipe with lots of mustard seeds and caraway, no need for xantham gum at all and the sauce doesn't split! Adds quite a strong flavour though, so not for all sauces.

[@crabmansteve6844]

Mustard is fantastic, that's such a good idea. I like using basil seeds.

[@jhnshep]

mustard sauce is made using vinegar, the acidity gives the mustard seed it's heat so perhaps the acidity in the hot sauce causes the mustard to change flavour, so not only do yo get the heat from the peppers in the throat but mustard up the nose?

[@pjbiggleswerth8903]

Mustard is a great emulsifier. We use it at the Broadmoor all the time when making dressings that would normally separate. A tiny bit goes a looooooooong way too.

[@erikhartwig6366]

Awesome Video! Its like a summary of the past 3 years. Really want to see Andre's reaction to the sauce too

[@jphillips360noscope]

I get sympathetic sweats everytime i watch you do superhots - maybe invite Chili Klaus? It'd be superfun watching you two together!

[@HauntedVenturesFX]

What are the "fresh" super hots you used in the first part of this video? Thanks! 🌶

[@kinggg2608]

So much information, this kind of channel is very helpful. Hands down

[@ChilliChump]

I'm glad you are enjoying it!

[@kinggg2608]

@@ChilliChump the only question was, the difference between fermenting and boiling the compound before bottling.

[@ChilliChump]

Fermenting reduces pH, making the sauce acidic and shelf stable and a result. As long as you clean, sanitise and sterilise your equipment (bottles, fillers etc) then you don't need to boil...the process of fermenting will kill off pathogens etc. Clean, sanitise, sterilise kzbin.info/www/bejne/iGi2hJypgJKoi80

[@dlcdaniel705]

Did I just watch 20 minutes of a man making super hot hot sauce? Yes. Can I even stand the spice of spicy BBQ? No, no I cannot.

[@GreenWitch1]

😂

[@jlew5545]

@DLC Daniel......but Daniel.....that 20 minutes spent back then......has you now some 9 plus months later......a far far better person for having done so. You might have spent the 20 minutes "then".....doing something you actually regret to this day.

[@novaknight402]

2:10 that sound is so satisfying

[@benross303]

Never had a superheat & I may regret it but excited to have bought a bottle before you run out!

[@gerhardbecker3781]

This video has ALL the info you need to start making fermented hot sauce. Awesome stuff Shaun. I so wish that my OPK and jigsaw sauce would arive😭😭😭

[@nitramdmij]

I stopped the video halfway through and went to your store to buy a bottle. Yes! It was in stock! Purchased! Back to finish the video. Thanks, Shaun!

[@ChilliChump]

Thank you!

[@nitramdmij]

@@ChilliChump No, thank you! I have been growing my own peppers and making sauces based on your videos. I want to see how my sauces compare to the master. Thanks again.

[@NicoWonderdust]

Have you ever considered sending any of your sauces to Johnny Scoville? I feel like he would love this!

[@19joe97]

Just ordered a bottle, can’t wait to give it a try!

[@DonPandemoniac]

Interesting process. This sauce would be too much for me, but the techniques and flavoring tips are very useful.

[@vaporiiz]

super informative video! thank you

[@notmyname327]

Definitely an interesting technique using a starter, I'd never thought about that. Great video as usual!

[@wranther]

Great to see your creative side starting 2021 off in a good way Shaun! Looking forward to a wonderfully enjoyable 2021 growing season. Happy Gardening! Stay Spicy! -Bob...

[@starshot5172]

Thanks for this in depth video. Got a lot more answers to my questions now!

[@theilige]

I cant wait for my order to arrive! Great video as always

[@quabynnne]

I finally got here before you ran out!! Hell yea!! In for weapons grade and the piri piri.

[@goonygoogoo2]

your the best man...

[@M_Weber]

I DEFINITELY want two bottles. One to eat & one autographed for a collector.

[@thacommentator]

here before Grolsch bought out all the sauce

[@mattfanofcats3262]

It’s all gone :(

[@linaso9739]

Nice video, still possible to learn something new even though I watched all of your sauce videos 😃. Managed to buy a bottle of the sauce too!

[@ericlarson9386]

I attempted the same with 90% habanero and 10% Carolina Reapers in a 3% brine. It fermented for 6 months. I ended up with 3 x 8oz bottles that tasts great but is not that much hotter than tobasco sauce. I ordered Birds Eye seeds for 2021 and I plan to ferment in a dry brine in a vacume bag. Thanks for all the tips.

[@dustysidepanel3075]

just received my bottle of 2021 weapons grade and its amazing. great flavor super heat, perfection. glad I had your channel subscribed i was notified of this video and i was able to score a bottle before it sold out. 10/10

[@ChilliChump]

Thank you for your feedback Roddy, I really appreciate it! I'm glad you enjoy it 🔥

[@beanqueen8080]

The process is just like making mead! 🍺

[@r20rob]

Hadn’t clicked the notification bell, so only just saw this video, and now kicking myself that I missed out on the opportunity to buy some of this hot sauce! Notification bell now clicked, I really hope I don’t miss the next one!!

[@ChilliChump]

I would also recommend signing up to my newsletter, I usually send out an email before a new sauce like this, or when I have new stock of old favourites! www.chillichump.com/newsletter

[@r20rob]

@@ChilliChump just signed up to the newsletter! I refuse to miss out on the next sauce you make! Seriously gutted I missed this one!

[@Dinie09]

Great descriptive video!

[@fngx697]

Top 3 in my cabinet atm

[@CraftyZA]

Nice video. Hoping to make another superhot as well this month. I add some tamarind for extra tang. When soaking the tamarind, I use from the brine.

[@2482jamie]

great video thanks!

[@grolsch-nl]

Thanks for another great video!

[@steveooooo4423]

Wow, inspiring, thanks again, I will ferment next time 👍🏼

[@TheJoey938]

you took that taste like a champ! SUBSCRIBED

[@forteandblues]

Yay new video!!!

[@virtualhikeontario]

Yum! I've never done fermented sauce before, I'm going to have to try this!

[@grolsch-nl]

Can't wait to taste the Weapons Grade Hot Sauce and the One Punch Knockout.

[@ChilliChump]

Be good to hear what you think Peter! Although I already know you like the OPK!

[@grolsch-nl]

@@ChilliChump I still have 1 bottle from the first batch :-)

[@TheHobbyShooter]

Just got my bottle of weapons grade hot sauce and I love it! Good flavor and potent but manageable heat. Great sauce Shaun!

[@ChilliChump]

Brilliant, I am glad you enjoy it! 🔥

[@ianwilliams487]

G'Day,,You Brave Man,,at about,5:25 on your film when talking about O2 content,,the thought of using dry ice to remove all oxygen from container,,Solid Co2,(dry Ice) will seep in to container just by sitting ice on top of container,pushing the lighter gas's,(Oxygen and Nitrogen ),out, Just had the flash though you may be able to use this,,Still reckon ya Nut's but I enjoy the show,

[@ChilliChump]

That would be taking things to another level! But the fermentation process itself will be doing a similar thing...the co2 produced during lactofermentation will displace any oxygen left in the container anyway.

[@solsweeney]

Hey ChilliChump, that's very clever, you're using the brine fermentation as a starter sort of like a yeast starter in beer brewing? Thanks very much for all your cool info. :-)

[@frankkeltch5260]

Is there enough yeast on store bought produced

[@ChilliChump]

Yeast? You don't want yeast...you want bacteria (lactobacillus). If you get the chillies from a supermarket, there is a good chance they have been sprayed so the lactobacillus won't be alive anymore.

[@thepepperguy6608]

Great video as always!

[@driqbal316]

Glad to see you again with your awesome content. It's been a while!

[@ChilliChump]

Thank you. By the way, I have released a video every Friday for the last year! KZbin doesn't like to alert subscribers it seems!

[@sourdough7818]

A bit of Spicy history: Chilies/Peppers/Ajies originated form the Peru-Bolivia region, they are not native to China, Thailand or India. They were taken to Spain by Columbus in the 15th century. They have developed the best there, "Aji Amarillo" present in many Peruvian dishes, the Best culinary destination awarded 8 consecutive years 2011-2019 World Travel Awards.

[@christianwilliams9744]

Kilograms... lol.. kilo..whats... lol.. either way, love the video!! I have learned so much! thank you!

[@tonymedina9339]

Hello, great information. I have a question for you, so what filling machine are you using in this video? As I am looking for a filling machine and that one looks nice. Thank you

[@user-ri8nd4ye8c]

Learnt alot...thanks

[@Fenrir6Gaming]

Man i would love to try that sauce!!

[@ChilliChump]

Sign up to my newsletter, so you get alerted when I make another batch or when I have a new sauce coming out! www.chillichump.com/newsletter

[@Fenrir6Gaming]

Ive recently fallen in love with mixing Sambal Oelek, and Tabasco Scorpion sauce, it goes well with just about anything.

[@Gg_system]

cant believe i missed this episode yesterday , which means i missed the sauce in your shop . darnit

[@ChilliChump]

Sign up to me newsletter Mark. I usually give a heads up if I'm going to release a new sauce! www.chillichump.com/newsletter

[@yahbysuelyzrael8304]

Can you include links to buy the same equipment. I liked you dispenser you use to bottle your hot sauce and want one for myself

[@murdog04]

Another fantastic video! You take such meticulous care in your sauce making, and if I can say “those peppers are absolutely awesome looking”. They are way too hot for me, but they are beautiful for sure. Thank you for putting this all together. As you know, I totally love your channel. Well done my friend! Stay safe and Stay Spicy! V/R - Shane

[@ChilliChump]

Thank you Shane!

[@kristerl939]

Also bought bottles and saw that you have added tracking to the parcels. Hopefully this will prevent last years shipping problem.

[@ChilliChump]

I haven't really had many shipping issues in the last year or so....except for slowness due to the current global situation. But tracking is available as an option!

[@Ultracity6060]

16:44 That worried little face in the spoon. 😅

[@willemv4092]

Order placed cant wait to try sure my son will join me in the tasting we love our spice.

[@ChilliChump]

Looking forward to seeing the vid! Don't forget to send me a link chillichump.com/contact Might just play it on the next livestream!

[@madcraic3283]

As always Shaun, great video! Ordered right away, but seeing your pain at the end, I am crapping my pants right now! For me my hottest so far was Habanero. So if I should not survive, will tell my wife to keep the subscription going!

[@ChilliChump]

Lol. I am sure you will survive. I just hope you taste the flavour combinations through the heat. Just make sure you film the tasting...and get your wife to send it over 😂

[@gapey]

Interesting, never heard of leaving the stem on. I haven't added any herbs or spices to my sauces. I need to play around with that. Interesting that you used brine and mash in the same hot sauce. Don't think I've seen anyone do it that way before.

[@vaazig]

You can actually start a yoghurt culture with them. That's how much lactobacillus they have! 🤯

[@bentgenetics8623]

Amazing video, can't wait for my super hots to grow and make this sauce. Thanks

[@hollyjhj3732]

Ordered mine! Can't wait to try it!

[@ChilliChump]

Thank you!

[@amarievargas80]

Awesome. Love your videos.

[@mrhyd388]

Cool you made this sauce on my birthday November 29th!

[@free635]

Looks great i pulled my first sauce last week and its awesome some serrano sauce with garlic and so even found xanthan gum at dis chem

[@siegetech74]

Looks amazing. I wonder, though, what it would taste like if you added some ginger for flavor, and used sichuan peppercorns instead of regular?

[@Galactis1]

I like hot food but not super hot but, this was really cool. I love pickled things, onion, cucs, so on.

[@bhen2605]

Do you cook before bottling? Is that a necessary step to ward off bacteria? Love the videos!

[@dustysidepanel3075]

just bought a bottle before it sold out! yes!

[@neel99988]

Mouthwatering 🤤

[@markmcmonagle6794]

Do you prefer using the brine method or vacuum bag, also do you get a different tasting hot sauce between methods?

[@ChilliChump]

I use the three different methods (brine, mash, vacuum) depending on a few factors (length of the ferment, size of the batch, type of sauce etc.). They each have their place, and it can impact the flavours at the end. I experiment a lot, hundreds of small batch experiments before I settle on my final recipes.

[@chillimamabird4566]

BIG Chilli Chump fan 🙌🏼🔥🌶

[@worldf1re41]

I'm not a chilli person at all (despite what my name might suggest) but this video definitely retained my interest throughout it's whole duration. Great editing, production and content and I look forward to seeing more!

[@whiskers1978]

How fine (which setting) do you mill the peppers once fermented. I've used the finest, and am usually left with a Tobasco-like liquid that is far to hot on its own.

[@zarsvirus]

Good info...

[@gabrielgoodrich554]

Man, when I first saw this video it was about 6 hours after the video released and it was sold out. 😂😂 Bummer. I’ll just have to cross my fingers for the live stream.

[@risingzone3375]

Have you tried incorporating fennel seed into your mix along with the cumin? They go together like onions and potatoes along with that spice... A perfect trifecta!

[@ChilliChump]

I have used fennel in a couple of my other sauce recipes. Have a look through my sauce videos, you can see I have a variety of different fslvour profiles I work with. I did experiment with fennel in one of my batches of this particular sauce...it didn't work very well unfortunately.

[@AstroHunter5280]

Do you spray the StarSan inside of the jar as well?

[@gartentisch]

Nice sauce! How is the heat compared to your „Pain in the Bhut“ sauce? Is it a large step up? Because that stuff is almost killing me 😉

[@ChilliChump]

It's definitely a step up from that. I would say at least a third hotter...maybe twice as hot!

[@gartentisch]

@@ChilliChump oh wow! Maybe I do have to try that 😀

[@bouchwick]

Do you have to heat up the sauce prior to bottling? Up to 145 deg F for 20 minutes or so to stop the fermentation process for long term shelf stability? Thanks! And great job on these videos!

[@ChilliChump]

You don't have to in most cases. But to ensure the fermentation stops, and you are unsure whether it has, then I would suggest heating it to kill the lactobacillus.

[@bouchwick]

@@ChilliChump cheers. Thx.!

[@peternugos6608]

if i use frozen or store bought chilli ( wash them thoroughly) i use swanson L.plantarum to make a starter brine a day or so before and that make a really good lactic acid fermentation.

[@ChilliChump]

The lactobacillus in vegetables (like chillies, cabbage etc.) is lactobacillus plantarum too. I find it easy enough to create a starter like in this video...or even more simply using cabbage and transferring the brine. But most of the time I am using fresh chillies from my garden, so no real need for a starter.

[@retrorocketuk]

So pleased to have just placed my order for Weapons Grade. Thanks for releasing this on my birthday, its just my kind of sauce :D

[@ChilliChump]

Happy Birthday Rob! And thank you for your order!

[@madcraic3283]

Happy Birthday!

[@techwatch249]

That's an awesome label!

[@mohammedshuily1779]

please give us a link of the sanitizer you used.

[@ChilliChump]

Here you go: geni.us/starsan

[@sarfi1012]

Hey bud ... hope you are well. Where do you get those heat shrink wraps for your bottles? I am struggling to find them in Cape Town.

[@ChilliChump]

I live in the UK, so I'm not sure my supplier would work out for you unfortunately!

[@arielbirckbichler5568]

What is the liquid you put in the airlock? Is that just more brine? I couldn’t find it in the video. Thank you! My husband and I love all of your content. Can’t wait to try this out!

[@ChilliChump]

I usually use some of the brine. But you can use plain water too. And thank you for watching, it's great that you guys are enjoying my content!

[@joshuahopkin2785]

Sold out! Heartbreaking

[@projetchalet]

Hello ! I had problem bottling sauce because of the seeds and chuncks. What countainer are you using for the bottling ?... that stainless steel thing.

[@projetchalet]

I can maybe see a little pump ?

[@ChilliChump]

I have a few different methods of bottling. The machine I use now is for scaling up. Have a look at some of my previous videos to see other methods I use. I would also recommend running your sauce through a food mill to get it smooth, something like this (its what I use): geni.us/roslefoodmill

[@projetchalet]

@@ChilliChump Thank you very much ! I taught about blending it real crazy with Vitamix, but that incorporate air into the sauce. Thanks for that tool. I will take a look seriously !

[@projetchalet]

@@ChilliChump I've ordered even if not in stock. I've seem that you'll get a % of this sale. I made sure to went back to that link in you answer so you can get it.

[@lysdexic9129]

Hi Chillichump. I've made my own ferminator based on your design. I've used the inkbird temperature controller and have it set for 26 degrees C with a 3 degree swing either way. I ferment sourdough bread at that temperature. I would like to know if 26 degrees C is suitable for fermenting chillies? ideally i'd love to have them going together at the same time. Cheers.

[@ChilliChump]

That's way too high, and will result in some off-flavours. I wouldn't suggest going above 23 ...personally, I don't go above 21

[@DVO45698]

So I want to try doing a long-term ferment. What would be the longest you _could_ let a ferment go?

[@ChilliChump]

Have a look at this video kzbin.info/www/bejne/bKjHnImHf8eBrbM

[@DVO45698]

@@ChilliChump Oh, hell yeah! That's just what I wanted to hear. My wife and I are expecting our daughter in a few weeks and I had this crazy idea to do a hot sauce to celebrate. I'm thinking two batches: 1- aged for one year and consumed by the brave souls that want to try it at her first birthday party (assuming parties come back in 2022). This would also be a good test milestone for the next batch. 2- another aged until she acquires a taste for hot sauce, maybe around her 16-18 birthday. We brewed a Strawberry-Maple milk stout to announce the pregnancy and as a gender reveal, so I will probably go with a similar flavor them for the hot sauce. Thank you for coming to my super-long comment lol

[@Moondog-wc4vm]

Cabbage = Tasty, tasty, very very tasty, it''s very tasty! (For all the old ladies and gents out there) I'd eat that on a yacht for sure ;-)

[@adolfoman]

Did you add more salt to account for the frozen peppers when you blended or was the original brine sufficient?

[@ChilliChump]

I am sure I covered that in the video. I kept the percentage pretty much the same by adding salt

[@AquivaStar]

Great video thanks! I have a question especially w.r.t to the spices you add... When is it necessary to cook a hot sauce rather than just fermenting?

[@joeb4142]

You boil the sauce if no ferment to kill all the pathogens before bottling. If you ferment the resulting lactobacillus will kill any potentially harmful bacteria so no need to boil.

[@Dave4033]

Good video, Would the salt from the original ferment throw out the calculations when doing the 2nd ferment?

[@ChilliChump]

It would take the overall percentage outside the 2.5%, but the difference will be minimal (taking into account the weight of the chillies in the original brine fermentation). The overall percentage will still be in range...and well below 4%.