I Grew Chilies Just To Make Hot Sauce

[@GlidingChiller]

I got big into gardening last year which turned out a blessing now in Corona times. It really is a very nice hobby. I live in a small town with a big garden so I can grow a lot of different plants. Today I made half a dozen jars or zucchini chutney and I'm eagerly awaiting my first broccolis which will be ready to harvest next week. In the meantime I'm going to try and keep up with the massive growth on my lettuce and swiss chard!

[@willardroad]

Speaking as a video editor and post- productionist, I want to tell you that I appreciate your video work. The edits, the cuts, and the way that you keep the action moving makes your videos stand head & shoulders above many others who are discussing the same subject. Plus, I love the content!

[@kris-ik8zh]

This is the exact video I was looking for!! Well done sir. I grew about 10 pounds of tomatillos and various peppers this year in my garden. Can’t wait to start experimenting

[@hankfrankle2732]

Haha, nice reference to MRE Steve's "Let's get this out on a tray....nice!", catchphrase. :)

[@jonnybravo4389]

You know, thinking of MREs (and of course Steve) got me wondering how difficult it would be to make a "just add water" dried and vacuum packed hot sauce, because I know you can get dehydrated vinegar so I don't see why it wouldn't work.

[@JeffPenaify]

Why is Steve such a legend lol

[@lawrence142002]

@@JeffPenaify Because he's just a friendly, pleasant guy.

[@toysintheattic2664]

Lawrence Watson with an iron stomach

[@Sx8CEO]

loved it. i watch too much youtube

[@classicbananamilk]

Just used your recipe as a base for making hot sauce with my home grown chillis and it turned out great! Threw in some blueberries I had in the fridge and a couple of home grown tomatoes as the 'fruit' extras. Not exactly tropical but worked well! Went with half malt vinegar and half red wine vinegar and also subbed out half the white sugar for brown sugar. More of a savoury, wintery type vibe but it's a great base to work off. Thanks!

[@Bormeth]

Awesome!! I'm growing chili's my self, I can recommend adding O² to the water, makes the plant grow like crazy. When adding oxygen it will outperform soil maaany times, tried it my self for 2 seasons now.

[@JoesVids]

The amount of work that went into making this video a reality; hat's off to you sir! In Belize, we have Marie Sharp, and her company specializes in a carrot-based blend of habanero peppers.

[@sebastianholz8917]

Omg I'm from Germany and I visited Belize 4 years ago. Now we always got Marie sharp's in our kitchen. :-D

[@sebastianholz8917]

Omg I'm from Germany and I visited Belize 4 years ago, and now we always have marie sharp in our kitchen it's the best hot sauce. :-D

[@Marss13z]

I make my own carrot/habanero salsa. Muy facil.

[@sumeroo5689]

No

[@sumeroo5689]

@@sebastianholz8917 No

[@ACaptivatedGem]

This was EXCELLENT!!! My hubby and I grow our peppers from seeds that we store over winter then plant in Spring. This year we're going to try and keep our live plants and replant in spring. You have to cut them all the way back if you go that route. I'm sure you knew that though😅 Thank you for this VERY well made and extremely educational video!! I'm gonna try my hand at a couple hydroponic veggies in the coming year!

[@thomaspharazyn]

For the fermenting you’ll need to put an air tight lid on, the fermenting process produces carbon dioxide which is antibacterial anti fungal, but you have to seal it in and ‘burp’ off the pressure

[@Dominikmj]

I did vacuum fermented hot sauce, and it taste far better and more concentrated. You cut chili (more fine) add salt (without water) and put it either way in a vacuum sealed container or a vacuum bag. The salt is pulling out the juices out of the chili and it will "swim" in its own juices. It then ferments for a couple of weeks (until a year or so) and becomes delicious!

[@HardkohrPiraat]

Man, you’re way ahead of the curve. Blueberries and apples? Whaaa?! As a Mexican I can tell you, keep experimenting, this is how we came up with such crazy recipes like Mole and many different types of salsas across the country, some people even go as far as adding ground up dried insects like chapulines (grasshoppers) and jumiles (a kind of treehopper) to our salsa recipes. The sky’s the limit and you’re pretty close to the stratosphere, my friend. Keep it up and thanks for the inspiration! Don’t mind all those salsa snobs. Breakthroughs come when you dare to break the “rules”. Greetings from Mexico City!

[@apassmore6573]

I've made my own hot sauce before, I love making it. Grown all of my peppers to make it, I just didn't expect it to be as spicy as it actually was.

[@jamescassar5348]

Excellent varieties and the hard work put in is astounding. Would have expected harisa to be here though. One of my faves i have to say 😋

[@EatMeatStayHealthy]

Hey man this was a fantastic video.. honestly I didn’t want to spend 10 minutes watching a video on making hot sauce but turns out this video went by so fast I didn’t realize it was almost done.. I was very engaged along the whole way and honestly u answered every single question I had on hot sauce. Awesome video my friend !!!

[@sumeroo5689]

No

[@manal9873]

I'm super glad that I saw your channel, it's informal and also well done in every aspect ngl (+bonus point for your guys hard work and the editing style)

[@mvoronenko]

Awesome. A quick tip on the fresh green salsa: try charring the tomatillos, and use a lot more of them - they will bring acidity up without needing extra (or any) vinegar.

[@TheSuperStarBuck]

Awesome man, we need more people like you on youtube, keep up the good work mate!

[@Lenschunk]

genuinely one of your best at home videos. cant wait to see how japan stuff came out dude seriously! much love!

[@pedrofernandesgaler2822]

Ich bin gestern auf deinen Kanal gestoßen und muss schon sagen....Hut ab! Deine Videos haben eine unglaubliche Qualität!

[@Kira_Yoshikage959]

You'll get along so well with Alex French Guy Cooking

[@daviddegenhardt5420]

Great video, just made my own, with peppers from my garden, raspberries, strawberries, blueberries, lemon, and lime. It turned out great 👍🏼. I designed a label for it and now I have great gifts for my uncle and my grandparents.

[@theaudiophille]

Wicked man!! Love the idea...diff berries would add such an interesting flavor profile💯💯

[@akiross7555]

Thanks for this Great Video and Easy to follow guide. Love and Respect! from PH!

[@kurtschloesser]

Here from Spuz, can confirm this channel is amazing and needs more subs!

[@phillcrean2300]

this was such an easy thumbs all for amsolutely every step of this video, bro, great video, so entertaining to watch.

[@9hashbrown]

Superb n detailed. Keep up the good work and thanks a ton for sharing.

[@Igniting-Moments]

This is a whole different level. Thanks for the different ideas.

[@saltylemonslab4759]

Fermented grilled pineapple (with skin), garlic and habaneros. Nice combo!

[@garypage9515]

I just today, bottled up my fermented hot sauce for 2020. Fermented for 7 weeks, the fermentation seem to smooth out the heat, while not reducing it. After liquifying, and straining out the pulp and seeds then adding vinegar, I have the most wonderful hot sauce that lasts well in the fridge, and is super healthy and tasty. I am totally spoiled!!

[@JohnBelley86]

There's a way to get your pepper plants to bush out rather than grow a stalk, might want to look into it if you enjoy this. Makes for more bud sites, better peppers (because the weight of the pepper as it grows doesn't pull it away from the plant) a tall plant will slump in the rain and could end up diseased.

[@ElLenadorLA]

I used kratzky hydroponics for my chili’s when I grew them. Worked well and less work than regular hydro. I liked dehydrating the peppers for hot sauce. You can toast them and it feels like the flavor is deeper.

[@sumeroo5689]

No

[@jelly.1899]

What no?

[@Yenko1992]

I'm pretty much a pepper connoisseur and have made many different types of varieties of hot sauces. But I have to admit I learned something watching this video!

[@magicdoty]

Great video. Thanks for the different options and explanations. Love that you grew some of the peppers yourself

[@ceecee3339]

This was a great video ! Thanks for sharing your process 😊it’s great reaping the reward of growing your own produce ❤

[@ceecee3339]

Sorry one question 🙋🏻‍♀️ how long do the fresh sauces last ? I’ve heard so many different opinions

[@dardanqenaj7777]

subbed for the effort!

[@ewaldhouba]

Nice video! Just a few comments about the fermenting part. It is better to calculate the amount of salt according to the total amount in the jar (fill it up with water, poor it out again, add the calculated salt, stirr and poor it back in). This way the total salt level is always the same. Use 1,5% of the total volume/weight in salt.You can also use less: 0,8%, but then you need to add a few tablespoons of the fluid of another finished ferment. If you want sauce, it is better to blend things up before fermenting,. If you do it afterwards, you risk disturbing the balance in the living mixture. And don’t tell people to heat it! Not before, during or after the fermentation. It will kill off all the living bacteria and it will spoil quickly! Oh, use an airtight container and let it burp regularly in the beginning. Also keep the peppers under the fluid: put a zip-bag with (salted) water on top to keep everything under the fluid.

[@jelly.1899]

Say I have 200g of Chilis that I want to ferment to a sauce. Do I blend the Chilis with saltwater and then let it sit? Or do I use vinegar? I'm confused because of your "do blend before" comment.

[@jelly.1899]

Do you mean the total weight of the ingredients and the water. They way you wrote it, it sounds like the water needs to be 1,5% salt. But when you fill the jar with 500g Veggies and there is room for 1 L of water, do you calculate the salt based on 1,5 kilogram contents, on on 1 L water.

[@ewaldhouba]

@@jelly.1899 That depends on what you want. If you use vinegar you get a quick result and you don't have to worry about the good bacteria, you have to only the bad ones. Then you might as well heat it up. If you want natural fermentation you need the right circumstances like enough salt, no oxygen (for instance a mason jar that is not too tightly closed) and the right temperature (2-3 days at 20*C, two weeks at 15-18 *C end 2-3 months at 1-7 *C.

[@ewaldhouba]

@@jelly.1899 It is 1,5-2 % of the total content (in your example 1,5 kg, so 22,5-30 grams of salt). My example with less salt (0,8%) usually results in softer veggies and somewhat bigger risk of spoiling. More salt gives crunchier vegetables, but you need to stay below the point were the salt also kills the lactic acid bacteria (I don't know how much salt that is out of my head).

[@jelly.1899]

@@ewaldhouba your answers are very much appreciated! That's very interesting and almost nobody on the whole internet seems to factor the weight of the ingredients into the calculation. I'm really baffled, because that was the first thing that came to my mind. Everybody just pours the 2% brine over everything 😀. I'm going with total weight and 2,5% to 3% as I like it salty 😋 I found some studies and and it seems you can even go up to 7% before the lactobacilli don't like it anymore. 👍

[@Cedante90]

Incredible, love your videos - well made, informative and with heart. Kudos for the efforts of growing the chillies and planning this video so far ahead!

[@northerngirlhobbies]

One heck of an awesome video right here! Love your editing and recipes.

[@lisar3944]

my fave is habanero, strawberries, vinegar and just enough sugar to bring it together. Yeah yeah, salt too. Cook it, blitz it and dig it.

[@AlerionKws]

im going through this now! have a green house full of chillies growing. i was originally getting them from a friend but have started myself.

[@langolieralphas]

To give more educational value to this video: 1) It's called the Kratky Method of hydroponics. 2) You can easily buy BLACK 5 gallon buckets at Home Depot without the lids, saving time, 3) The purpose of the buckets being black is to inhibit algae growth, 4) They make net basket lids for 5 gallon buckets in black plastic, meaning no need to measure/cut. The baskets are also larger than the net cups. Personally, I've grown Jalapenos in pond water fertilized by fish (aquaponics). I've also transplanted to soil. (I did not feel like paying for the liquid nutrients associated with hydroponics $). In the end, I get the most productivity planting in soil, and watering with pond water. Still a fan of soil, especially if you have as much land as you do.

[@BM205]

Awesome video! I'll be making some from my garden this year and this was the video I was looking for.

[@RedBloodSandman999]

Mein Gott liebe ich deine Videos, habe jetzt ein paar Videos von dir gesehen und habe nun wieder richtig Lust neue Sachen beim Kochen auszuprobieren. Danke dafür!

[@Dominikmj]

Oh - by the way: hydroponics are usually leading to a much faster plant growth - obviously it depends on the light, you give to the plants. If the plants have similar light and nutritions, hydroponic is beating the hell out of traditional gardening (when the peppers are inside they though would need artificial lighting).

[@WhiteThunderBBQ]

I make a lot of hot sauces - this is a great video

[@WadWizard]

Dont forget drying chile peppers, theres a whole world there to explore as well, i cant wait to dry my own chiles though they are all coming out a bit small, ive heard multiple reasons why that might be, some of which i cant do much about atm... But im still excited

[@CuocoDiego]

What a cool video! I like the chapter style of storytelling and the pH and cooked sauce tip for longer preservation was exactly what I was looking for. Thanks!

[@hardminder]

Great but one thing. I don't know if you're aware of this but paint buckets are almost always made from non food grade plastic. That means it will release stuff in the water that your peppers are going to absorb. You should always use food grade plastic to grow or store food.

[@dru_gatz]

Not the video we all wanted...the video we NEEDED ty

[@hiddens2346]

Duuuddeee the production is *GREAT!!*

[@deboozombie23]

I love it, because I'm also living in germany and Frankfurt a.M. probably has a similiar climate

[@kyng4174]

such an underrated youtuber. good shit bro

[@MarkusWITH_a_k]

Your hydroponics/deep water culture was missing the air stone. The root was missing more air that's all.

[@misterritter9854]

Scrolled down to say the same thing. Need to get oxygen to the roots.

[@emilclaudell]

I realize this is a super late reply, but for anyone wondering why it works, I it's because he's seems to be using what's known as the kratky method. Basically, when the plant uses the water, or the water evaporates, the water levels falls, which exposes part of the root system. These roots are then converted into air roots, which it's why it survives. At least that's how I understand it :)

[@hayyremz]

@@emilclaudell yah, your right. that's why the plants were stunted, hydro would have had great yeld

[@gvnady8380]

About to comment the same thing. If you are too lazy for air stone, just drill bunch of small holes on the side of the bucket just below the lid for air. But airstone is better to oxygenize the roots, so it doesnt turn brown/ necrosis.

[@EvaAdorable]

@@gvnady8380 Hello! The roots turning brown/necrosis thing. Is that the same as root rot?

[@nenalinda1755]

Japan sounds very exciting! Enjoy.

[@sidrakamal3595]

Takeaway: grill onions, peppers, etc; 3% in salt, tomatillo grilled onion, some sugar, white vinegar, grilled garlic, ginger, lime Garlic ginger exotic flavors mango grilled onion smoky, pineapple juice, honey, apple cider vinegar, simmer 20-30 minutes go to blender Fermented hot sauce: chilled and sterilized glass top with water and 3% amount of water, ginger, garlic, onion, cover with clean kitchen towel for 3 days

[@joewansbrough2291]

Fermented hot was very easy. Now testing new variations. Heat mellows with age; flavours are becoming more apparent. Covering a big jar with cheese cloth after fermentation and storing in back of the fridge allows fermentation to continue, but at a slower pace. First fermentation was 14 days in a dark spot; covered with a bag of water to allow gas to escape and keep all ingredients submerged.

[@mikeroni]

You are a god sir, I just spent the last hour browsing KZbin trying to find beginner instructions and everyone kept saying “ferment this, ferment that” lol

[@laulau069]

Fermenting veggies is an anaerobic ferment so you should close the lid with an airlock like in beer making ... Hope the batch didn't spoil

[@micahs6707]

If you add air stones connected to aquarium air pumps then your roots would get more oxygen, less bad bacteria builds up and your peppers would be fatter and more abundant!

[@morpheox]

Really appreciate your pronunciation of different things in your videos. From tomatillo to Uyghur.

[@alexanderbaker4083]

I like this guy’s attitude.

[@Abubaker42]

I am watching this and salivating, my wife thinks I am sick with the amount of chilly "shata" I eat. I have a wonderful recipe for you Andong; Shata bil Dakwa "chilli and peanut butter", it's Sudanese; you mix pure peanut butter (I would say 3 - 4 table spoons) with raw minced chilli (I use 5+ but then again I am not normal adjust to your liking) "the closest type you will have access to with similar taste is the green Thai bird eye chilly" add a tea spoon of lime juice a tea spoon of white vinegar and salt to your liking. The end result should be a paste or runny paste like texture. You eat it as a sauce with other food or mix it up with salad "preferably high tomato count" thank me later 😌😍

[@oshneeli1432]

Appreciate your hard work

[@DrewPlusPluss]

Nice. If you're vegan and want a version of the mango/pineapple sauce, use agave nectar instead of honey, as it's not vegan... I'm not vegan, but figured I'd mention it.

[@janicemaceachern1004]

Like I need another obsession! I live in South America. There are some interesting fruits and peppers here. I'd never make the same sauce twice! Great video!

[@didimedina4858]

Wow everything i needed to know about hot sauces in one video. You're a legend 🙌🏼

[@RamblingRecruiter]

These peppers were grown in 1897 and canned by the Toledo Pepper Packing Company of Sheboygan, WI. Let's get these out on to a tray... Nice. Well played sir.

[@Fujitechs]

Had a lot of fun watching this. Thank you for your contributions!

[@Christ0pher1108]

Loved this video!

[@foodstrongfamily]

Great job on this video man! very inspirational, on both hot sauce making and video production! Cheers! I'm gonna go make some hot sauce right now, from peppers I grew myself. And that's 100% the truth.

[@batmayn]

Aw man this is JUST what I needed! Thanks man

[@coalmn]

What peppers did you grow? Can you give us a list? I’m a fan of the chocolate habaneros. Did you also have some Ho Chi Minh?

[@reto-carloshunziker7544]

Great video mate!

[@FaultyJetdude]

This is awesome. I've got a bunch of different varieties of chillies growing and I'm definitely trying adding in blueberries, I bet that was delicious.

[@zjay9918]

Are you the great food historian? I like what you’ve done here.... a lot!

[@spider7607]

2:50 exactly my aunt buys bunch flower baskets and makes me water them

[@liambay4636]

Skip to 4:06 if u know or arent going to grow ur own peppers

[@gabababariel6536]

Awesome video!!! What kind of food processor are you using? Looks simple and effective!

[@mavdog5]

Great video as always. To anyone attempting their own hot sauce, listen to the big man and WEAR GLOVES. A few years ago I was canning jalapenos and thought I didn't need to wear gloves because, "I cut jalapenos all the time, and they're not THAT spicy." However, it turns out that prepping five pounds of peppers is a little different than dicing one or two for a pot of chili. I had so much of the oils on my hands that they turned bright red and I was chemically burned. I tried every remedy possible to get rid of the burn, but none worked and I ended up driving the the pharmacy at 1 AM to get some lidocaine because it hurt so bad I couldn't sleep. That was the first and last time I made that mistake. Don't be like me.

[@nikpietanze1]

This video is on point. Definitely earned yourself a subscriber! Great quality and content 🙌🏽

[@alf8652]

Very nice one Andong. Really enjoy watching your videos. Your experiments gives me so much information and saves me so much time from finding out myself. You should embark seriously into the food industry instead of just You Tube. You will make it big with the kind of dedication and passion. In fact you are the first passionate person I have seen aside from me. The only part you have to find out about yourself if you have the stamina to succeed. :)

[@angiecallahan6625]

Rain makes me sleep so good.

[@budderstulle5205]

Wow hab grad durch zufall diesen coolen channel gefunden und du bist auch noch deutsch! Cool!

[@LetsCookMitJulian]

Your Content gets better with every upload

[@ismatshaffi6186]

Luv d way u talk........yr sound how u express.....ur sound.......U MUST CONSIDER BEING A PROGRAM HOST✌🏼

[@comoethtaththeniortulio1748]

I watched a 3-minute ad for you. Don't know if it actually helps but I didn't want to skip it for... idk ad revenue xD

[@starshot5172]

I think the ad showing up counts as an ad watched.

[@occasusdrummer]

Good gesture but unfortunately useless

[@comoethtaththeniortulio1748]

@@occasusdrummer that was a year ago... now I am older, therefore wiser

[@zachpetersen327]

@@comoethtaththeniortulio1748 lmao

[@switchstatement568]

Ads should be skippable in 1 second not 5

[@fayazirubbish]

Its so hard not to binge watch you!

[@mo1money3]

Digger, du bist ein King

[@goldenfox334]

Oh i learned the hard way once too. Was cutting a habanaro pepper and then had to go take a leak when i done dicing that up and lets just say i didnt make that mistake again.

[@hfmshinobii2269]

Just discovered your channel ! I love it and the energy you put in :D Keep grinding you're gonna be BIG someday :)

[@blakekenley1000]

Subscribed. This channel is pretty awesome.

[@ena8812]

Oh Great Video! I also started to grow my own chili’s to make some hot sauces! Will def. keep your methods in mind! Hope my plants will bring some fruits ☺️

[@cassvanessa5]

Great stuff!!

[@gebert87]

Just stumbled on your account today, and immediately subscribed! Love your energy and videos

[@Sean-pc8zs]

love your videos, but I must point out that what you were making is not "fermented" hot sauce, but "cultured" hot sauce. the difference is fermentation only happens in an anaerobic environment, meaning no oxygen. that is how you ferment vegetables. lots of salt, water if not enough natural juices, and seal it tight. Cultured veggies happen in an aerobic environment, meaning they need oxygen, thus the cheesecloth. Kinda like making your own kombucha. If you want to make saur kraut, kim chi, pickles, hot sauce that is fermented, seal it up tight in a glass jar out of sunlight in room temperature for atleast a week. releasing pressure as needed, but not letting in too much oxygen. I have fermented and cultured a lot of vegetables, peppers, and beverages myself. Thanks for the videos again. I enjoy them very much!

[@papiezguwniak]

They're two exactly same things. Anaerobic environment is only a step in preventing mold growth. So yeah, that is a fermented sauce.

[@maltalented]

7:39 Not gonna lie, I was fully expecting him to make a Thyme pun.

[@TimBeitz-vp2fw]

I make my hot sauce with fermented ghost and red habenero peppers. Best sauce I have ever had!

[@sonsofsparda22]

Use carrots. They're better for you than cane sugar, and you'll get the same sweetness

[@emilychb6621]

I reckon he's using beet sugar. Because that's the normal refined sugar in Germany. Cane sugar is only sold as brown organic sugar.

[@dre4011]

Excellent knowledge! Ima do that this summer/fall

[@dunhillsupramk3]

@@emilychb6621 nah, you can buy white cane sugar... white cane sugar is sold as "refined sugar"

[@WutendPLayZ]

dunhillsupramk3 germany and europe in general gets its sugar from beets so he‘s right. cane sugar does not grow here

[@Rue747]

Hey thanks

[@rejoicemoyo4139]

much love from zimbabwe.

[@jodiallen6770]

Awesome vid! Glad I stumbled upon it. Where did you get the bottles at 7:13...ish?

[@ofareh]

hot sauce is the best thing human ever created