Making chilli salt using leftover fermented hot sauce mash - Nyami Salt

[@GOREHAMMERX1]

I saved all of my spent pulp and seeds from my fermented sauces this year when I saw this and the salt is fantastic. With my last batch of dehydrated mash I ground it up and added a bunch into some salami I was making. The good news is that it's a hit. The bad news is that I made this decision late in the game and the ground chilis didn't get worked through consistently so it's a bit of a flamethrower roulette situation. It could be a bite of good salami... OR.... It could be a good bite of salami flavored with tongue murdering napalm. Thank you very much for this idea and my closest friends will be getting some of these products for the holidays.

[@diegocs8]

I've got a suggestion that I've tried at home and worked better than expected. It's pretty simple, just mix the mash with good quality extra virgin olive oil until you have a paste, adjust salt as needed, pour in a jar and top it with some more olive oil to preserve. I keep mine in the fridge and it never goes bad as long as there is a layer of oil on top of the paste. It taste delicious after a few months when the oil gets infused with the pepper flavor and spice.

[@andreasramsgaard8881]

Hi chilichump. I made chilioil with my fermentation left overs. Best chilioil yiu can imagine. You should give that a try of you haven't already. I dried the mash, heated oil to around 100 decrease C added the chili let it over the heat for 10 min, and that was it.

[@CarlosDelcristo]

Yes, we would lov know more about the drying box... that salt looks very tasty BTW. Thanks!!!!

[@FILewis]

I agree with Los I would like to learn how to build one. Also what software is on the Raspberry Pi?

[@divinedbag]

me too!

[@thegreenviking1422]

definitely want more info thank you. :)

[@questionablecooking7019]

Dehydrating left over pulp is galaxy brain level way to turn stuff you’d throw out into gold. I’ve done this a few times after seeing it done on this channel. Makes A+ rubs.

[@wranther]

Very much enjoy the various gizmos you either construct or otherwise happen to have on hand Shaun! Great video of a salty subject. Stay Spicy! Happy Gardening! -Bob...

[@georgeabraham4285]

I ground up my dried pile that was getting rather big, it was a mix of pirri-pirri and some jalepeno... I couldn't get round the dryness being less than bone dry.. I threw them into the sun traditional style but they just hold on to moisture so well.. So I did a quick grind and stuck the moist stuff in the microwave and ended up slightly browning the stuff.. juuuust a tad towards the burnt side but it wasn't spoiled nice and even.. almost like mild coffee roast.. Not the worst stuff.. It's in a cupboard in a jar.. A spoon full in the beak-beans is absolutely awesome... it's like white pepper companion powder.. I really appreciate this channel.. I made a huge 2l batch of tobasco pirri pirri.. but did not save the leftover mash... The stuff I made is probably the best suace of all the stuff I tried so far, none of my sauces got a second helping from me yet apart from this stuff... stuff I make personally rarely does it for me.. I'm not going to describe what some of my attempts tasted like... my tip for tobasco.. is to use a strong black tea 3-4bags in a hot 500ml cup... going into fermentation.. not enough to sog up the chunky mash.. it sort of has the same effect as I guess oak aging would or maybe it's unique but it surely adds an appetizing smore please taste to it.. I wanted to add more when I wen't to adding the vinegar after fermenting but only had rooibos on hand.. I put it anyway.. I would say it's reminiscent of pilchards pirri pirri only a little hotter, pleasant heat.. I get flashbacks of the Ninja turtles when I was a youngster.. it's definitely got righteous connotations.. stuff like sauce of truth or faithful.. Manage to get Zim Birds eye seed.. can't wait for spring.

[@john-smith.]

I make kraut, and I fermented some hot peppers over the winter. I emptied my kraut jar of juice after fermentation, and added my leftover (extra) hot pepper brine that I saved. After about a week in the fridge I have some of the best spicy sauerkraut....try this sometime for something different.

[@ChilliChump]

Great tip!

[@TheKitchenNinja]

Great video! I've been doing this with my leftover mash as well. Sometimes I'll mix some lime juice in before drying. Adds another layer of flavour to the final product!

[@matthysloedolff]

Coincidentally built myself a biltong cabinet recently and started making my own fermented hot sauce. I've been wondering what to do with the excess mash. I then stumbled across this video and you kindly provided an answer! Thanks! Great video as always!

[@DonPandemoniac]

Man, I do love your various home made gadgets!

[@petebog5151]

The drying box looked interesting, I would be interested in seeing the build if you do make the video. And, the spice grinder looked a beast!

[@bentgenetics8623]

Yes for a video on the dehydrator, now I know what to do with the mash. Thanks for the video.

[@bowenhunter2558]

Always brings a smile to my face to see a new video from you, keep it up man 👍

[@ChilliChump]

Thanks Bowen!

[@hecatommyriagon655]

I started my first batch of fermented hot sauce about 3 weeks ago. It's in a cheramic jar, made for fermenting stuff. Now I know what to do with the leftovers! I was initially thinking of freezing it into cubes, but this looks way cooler! Thanks for the tip!

[@75dobs]

Not sure if someone commented on this but you can get round parchment sheets from baking supply stores. Also, you should look for parchment sheets for sheet pans that are cut to fit so you don't have to hassle with rolls of the stuff which is a pain.

[@goonygoogoo2]

I was thinking of doing this as a dry rub for BBQ...now you have added 2 more ideas...Thank you ChilliChump...as always you are the best...

[@mcwaiting152]

Loving this channel. This year was our first garden and I've got Cayenne, hot banana, jalapeno and serrano on the way. First thing I've learned: no garden is ever big enough!

[@stevehutchings4339]

This is so awesome. Love the fancy dancy spice grinder - woo mama. 🌶🍳😋

[@brianhull7401]

This is so helpful. As a fellow chili head myself, I love these new ideas on how to incorporate all aspects of the chili. Thanks again!

[@s.leemccauley7302]

Great idea! Waste not, want not. Besides flavored salt is a good idea. Why toss the mash out? That would just be wasteful. And this flavored salt would go great on popcorn and make a nice 6gift. I hope to try .making this sauce later this summer and will do the salt thing later. Thanks for the instructions and ideas.

[@lumbybronzearm]

A build video for the drying box would be greatly appreciated!

[@michaele785]

Received my Nyami Salt today, absolutely amazing as always, and thank you for the free gift my friend.

[@Queleix]

Definitely would love to see more on the drying box. Great stuff!

[@gotigers13]

I do the same with my mash . I love the way it taste .It's much different than just drying the peppers .You get all the great flavors from your sauce .

[@raspberryslush]

I ended up trying this at home with my own mashes. A tip for my de-hydrator friends, don't use the paper cutout method show in the video, it ends up wasting a large amount of pachment paper. I personally ended up cutting strips that could fit onto the tray, and spread my mash out on that. While this will take up more layers of your de-hydrator, it is worth it.

[@jim44554]

The dried mash looks like a cookie :P

[@ChilliChump]

Mmmm...spicy cookie

[@oOBenictusOo]

Didnt realize this is a actual thing! Did that twice with the leftovers from my tabasco processing. i like that acid dash it adds to the salt!

[@chrisfisher3900]

Wow that is a nice not so little grinder

[@zahor0269]

wonderful, by the way, that was a beautifully photogenic egg.

[@vincenttang8450]

Love the work that you do mate! Watching your videos got me into fermenting and making my own hot sauces. Got your book in the mail the other day so there's even more spiciness coming. Keep up the good work!

[@ChilliChump]

Thank you Vincent!

[@bruizey7319]

Nice timing, have just finished drying a batch of mash!

[@bretthelmers1141]

Definitely like to see more about the drying box. another fantastic use for the left over mash. Thank you!

[@rszatmari]

Last October here in the states I made a couple jars of pickled superhots, surprising how it mellowed out the heat. Great channel!

[@ChilliChump]

Thank you!

[@duncanjmurray]

I bought some of this from you and it is delicious, it went great on chicken wings.

[@ChilliChump]

fantastic! Thank you! I am glad the postal service seems to be running a bit smoother again, and packages are arriving quicker.

[@duncanjmurray]

I think that you got the balance spot on. It is hot but not crazy hot. I like chilli but not all the super hot stuff, a conventional scotch bonnet is about my limit for enjoyment. If that sounds about right for anyone, then I recommend this, super tasty!

[@mrhyd388]

Received my order of sale the other day. I used it to dry brine a couple steaks. Was soooooo good.

[@ChilliChump]

Fantastic! I'm glad you enjoyed it. And thank you for your purchase!

[@CraftyZA]

I've been doing this as well. I use Maldon salt. One thing to try in the future. I've got a small snoek smoker. I've smoked a tray of mash then dried it. Oh heavens. damn that was some might fine spice.

[@robingw2615]

If I get my mash I also will make some great chilli salt. Thanks for the info.. and I would love to see how you built the DIY dehydrated

[@nkojok29]

Top quality production and great videos, keep up the good work!

[@ChilliChump]

Thank you

[@peatbogfaierie]

Your a crafty bloke !

[@17hmr243]

for the round dehydrator make a french Cartouche , then cut tip and out side for circle

[@mattyz28kbrracing80]

I love chili salt in my red beer. I need to do this!

[@ChilliChump]

Like actual beer?

[@mattyz28kbrracing80]

Yes sir. Little bit of salt in it with the heat from the chili. Goes down smooth.

[@mattyz28kbrracing80]

Just be careful because the salt will cause it to fizz up, so add a little at a time until you have the desired amount.

[@lars14150]

Looks awesome! Nicely cooked egg, btw!

[@NoahTSander]

That salt ist delicious! Arrived in the mail beginning of the week and I used it twice now with roasted veggies - really tasty!

[@ChilliChump]

Excellent! I am glad you like it Noah!

[@tilthydrometer4586]

Be good to see a chilli mash biltong, just got one going down now, should be delicious

[@dlighted8861]

Thank you,I have a dedicated triple fuel smoker (electric,propane,charcoal) so a basic dehydrator is all I need. I have to cut way down on salt so my pepper mash/salt won't have all that much salt in it. But hey what a good video on making something delicious out of what some would consider waste. That commercial grinder is the cats meow.😀 I am sure breathing in some of that powder was actually beneficial/antibacterial.

[@ChilliChump]

breathing in that powder is like having a dragon sneeze in your face!

[@supra750]

Great idea!

[@DrGr33nBean]

I add the mash to my garlic bread very nice

[@ChilliChump]

That is a good idea. Although I am not sure I would use some of the hotter mashes for that!

[@seaney1988]

yeah mate, definitely! keen to know how you did it. cheers bru

[@AlphaRebel]

a nice guy with even nicer sauces haha

[@dlighted8861]

Well I did it. Four smoked red jalapenons and one green one plus a whole smoked habanero. A half a yellow onion and lots of smoked garlic. I ended up getting a small quart and a half slow cooker new for three dollars. It even turns down to warm if the level drops to half way. Perfect for reducing and forgetting. The sauce is more on the hot side than I like but that is easily adjusted. The big plus is the aroma is heavenly. I am thinking of chili dogs as we speak.😃

[@itsmeagain8604]

Loving the Nyami salt you sent us.

[@ChilliChump]

Excellent! It is from the batch I made in this video!

[@kheaney4241]

Excellent video, would love to see how the box is built out. Also, curious as to the benefit and differences does the multi day drying method have over putting the mash in the oven for 160F for a few hours until it’s dry then grinding that mash?

[@ChilliChump]

Drying quicker and particularly at a higher heat I find loses some of the colour and also loses some of the flavour of the mash.

[@craazyguy2000]

You just give me an idea of an alternative way to make a fine spiced powder

[@forteandblues]

Chili mash is my favorite ingredient

[@carmenschumann826]

. . . Great Tip !

[@andyjenkinson5452]

Fantastic on Calamari

[@ChilliChump]

Now I'm hungry for calamari!

[@andyjenkinson5452]

They have one restaurant in Thailand that I know of that uses Chilly Salt. Fantastic with a cold beer.

[@kitrobbo1696]

Hi I am keen on building a food drier and interested in watching the video kit

[@michaele785]

Great video as always my friend, my order is in. :)

[@ChilliChump]

Thank you Michael!

[@LeightonSmithiii]

I’d like to know more about your drying box, especially the automation you have going on. However, I’d need an alternative heat source as incandescent light bulbs are banned here in California.

[@ChilliChump]

I use 100w incandescent bulbs because it's cheaper than buying a 100w heat mat. But same heat production, same wattage. Have a look for heat bars or reptile/germination heat mats

[@TheFats216]

have you ever though to add citric acid to make a tajin mixture, It would probably be really good!

[@rbid]

hello world two things, 1) can you put links to: the food mill you use to separate the mash from the sauce, and also of the little grinder. (not the industrial one) 2) yes it will be nice to see how you build it including the automation part :) Greetings from the Galilee.

[@ChilliChump]

The small grinder is linked already in the description. And here is the mill I use geni.us/roslefoodmill

[@fernandomoscoso4292]

Great video

[@ashaion1777]

Love it, I will be doing this :)

[@will16320]

Nice one

[@darkmann12]

Just ordered some :)

[@ChilliChump]

Thank you! I will be shipping it out soon!

[@StefanRachev]

I am interested in the dryr box, and more specifically in th RaspberryPI setup. Would love to know more about the code that controlls everything. I presume it is with DHT sensor and a relay board, but any information is well welcome.

[@ChilliChump]

I will do a video on that. In the meantime, have a look at my second channel if you are interested in all that...I am doing a series on automation kzbin.info

[@DragonMBlood]

What about a rotating barrel with built in mixer that has warm dry air blow through, probably easier and quicker although would have to build it.

[@ChilliChump]

I did consider that. Would be a good idea. The challenge would be finding one that was food safe. Which would mean stainless steel....or food safe plastic. But my concern with plastic is running heat through it, not sure that's a good idea

[@DragonMBlood]

@@ChilliChump I would definitely go with stainless steel. Might be able to buy the raw material off a website in a sheet could be relatively thin

[@ChilliChump]

@@DragonMBlood 316 food grade stainless steel costs an absolute fortune here!

[@DragonMBlood]

@@ChilliChump maybe a deep stainless steel cooking pot converted?

[@annaroland5269]

Love it!!

[@davewmck]

The mash is the best part of the ferment 😆

[@Pryraful]

can this be used for a brine for fermentation ? Love the content, I've learned so much and been inspired to make my own hot sauce !

[@ChilliChump]

I would just use normal salt for the brine personally. I am glad you are enjoying my videos!

[@elizeduplessis7920]

Jy is 'n inspirasie. Mal oor jou video's. Kan nie wag vir al my Chillies om te groei nie. Dankie vir al jou moeite 🎋

[@ChilliChump]

Dankie Elize! Dit is baie gaaf van jou. Baie geluk met jou plante!

[@wollum85]

Good idea to use the fermented mash. When I make my chili salt I use "fresh" mash, not dried and mix this with coarse sea salt. After this I put it in the oven for some hours to dry the salt / mash mix. Check my latest post on instagram for Habanero Salt - love this color (wollum85)

[@RobertoSulas]

I always do the same! The peppers juice gets absorbed by the salt and they become one thing! I found our preferred ratio is about 50% fresh peppers and 50% salt and then I dry it.

[@roberthunter5059]

How was the moisture content after grinding? I've noticed that grinding commercially dried peppers exposes trapped moisture that requires further drying to reduce caking.

[@ChilliChump]

It was pretty dry. No caking that I can see.

[@tomfletcher7291]

Hey mate, I’m sure you’ve already said but could you please tell me where you got your sauce bottles from? The ones I’ve seen are crazy expensive from America. Thanks, Tom.

[@ChilliChump]

I buy in bulk from a wholesaler now. But before I would get them through eBay bit.ly/hotsaucebottles bit.ly/hotsaucebottles

[@magnushanrull]

Where did you buy the bottles 😃? I been looking for that kind for ever 😂

[@delishuspear]

I think I almost like the chili powder by-product better than the hot sauce itself, but fortunately they're both fantastic. Great vid and holy sh*t @ that food processor

[@linaso9739]

I will definitely need such mask when I start making sauces from superhots, otherwise I would be coughing nonstop. Thank you for the video!

[@darkmann12]

Do you take the top new growth off of your chilli plants to help them grow bushier?

[@ChilliChump]

No I don't...not anymore

[@darkmann12]

@@ChilliChump Ah ok. May I ask why you stopped?

[@ChilliChump]

I talk about this in the recent episodes in my garden update series. For my growing region, the benefits are negligible when comparing how much it can set a plant back and with how long the season here is. I didn't notice big enough benefits to continue with it personally.

[@darkmann12]

@@ChilliChump I see, thanks for clearing that up!

[@johnausman3663]

I'd love to know more about that grinder (the big one). Where did you, or rather where can I, find one?

[@ChilliChump]

Hey john, there is a link in the description geni.us/cmrgrinder

[@Dominik-se4jl]

nice

[@WastedMoment]

What do you do to store your mash after you make sauce, I assume this batch was an accumulated bowl over a few seperate fermentations?

[@ChilliChump]

I freeze it

[@MickOxlong1]

Ordered a couple of jars, damn that looks good, can't wait to season a nice juicy steak with it!

[@ChilliChump]

Thank you!

[@goonygoogoo2]

Hi ChilliChump...I was scrolling around when I fell upon something I thought I should share with you...butter as an ingredient in a hot sauce...I will try it and let you know how it will react with the fermentation...or maybe better in a cooked salsa...

[@ChilliChump]

butter, oil etc is not a good idea. It is possible...but you would need to do quite a few things different to get a shelf stable, safe sauce. I use butter and oil in sauces I make where I don't expect a long shelf life....whenI am going to use it in the next week or so, and keep it refrigerated. In fact, the video coming out today uses butter.

[@goonygoogoo2]

@@ChilliChump thank you brother...I was sure to get the right advice from you...:)

[@goonygoogoo2]

@@ChilliChump Looking forward to seeing it...Thanx again...

[@anderslehto5586]

Is it possible to ferment chipotle? I have made my own chipotle at Home and would love to make a hot sauce of it 😊

[@ChilliChump]

You would need to create a starter. The chipotle itself would have no lactobacillus. I did a video showing how to ferment with smoked peppers: kzbin.info/www/bejne/m5bYYpaVqNacjZo

[@anderslehto5586]

@@ChilliChump thank you! And thanks for the great videos.

[@lawrence142002]

The ratio that worked for me was 6 to 1, but I was using a different type of salt.

[@thehotseat4498]

The commercial spice grinder, where would I find something like that?

[@ChilliChump]

Here you go : geni.us/cmrgrinder

[@thehotseat4498]

@@ChilliChump Thank you!

[@calebharding8970]

next time you make biltong maybe use that salt

[@davidsolomonsen]

Next video 👉👉 make chakalaka please 🙏🙏

[@ChilliChump]

Chakalaka is very tasty! Won't be the next video...but will plan to do it in a future one for sure.

[@vaazig]

I can see this working with a margarita for rimming the glass...

Hehehe nutjob.

[@vaazig]

@ There is definitely something wrong with us chili-heads... :D Have you tried making a chili-infused gin? So good, especially with Ginger ale...

[@greggeo5933]

FYI: "nyami" in hungarian means "yum/yummy". I guess it fits either way. :D

[@rsa420]

tin foil?

[@youssofghazal8788]

The only time 10 seconds per load is impressive

[@ronmaes7642]

what is the machine called

[@ChilliChump]

Its a spice grinder, I have it linked in the description of the video.

[@mads855]

Was anyone else disappointed when he didn't slice the egg yolk in half at the end

[@johnwaschka2276]

Be a good ingredient in a rub for pork shoulder!

[@Chuycabra]

This is the first time I'm first!

[@tomhanxs]

Nice thick beard! U look better than before!

[@bigguix]

interested

[@atourdeforce]

I really think you should increase your chilli ratio to about 40% .That way you can get more of the flavour and heat from the actual chilli without having to over do it on the salt??

[@ChilliChump]

It's a chilli salt....the primary ingredient is salt. If you use too much mash/chilli powder, it overwhelms it. This is a good balance....I tried a few different ratios. Also, if you saw in the video, I put a note up about the fact that drying the mash really concentrates the flavour and heat. This stuff is surprisingly hot and flavourful.

[@atourdeforce]

@@ChilliChump That's why I said 40% as the salt would still be the primary ingredient. But cheers for the reply I wouldnt have ever imagined only 10% would make such a difference. I'll definitely keep it around 10% so if I ever get around to making this.