Mega Fermentation - Make a HUGE Batch of Hot Sauce at the End of the Season!

This is one of the bigger fermentations I have done. I started it in November 2017 and left it for quite a while (2.5 months). I was pretty surprised by how "healthy" this turned out! It is a real mix of peppers, including some seriously hot ones too.
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[@ChilliChump]

Yes I know I double dipped....and I know that you shouldn't. Just want to be clear, this sauce is for my family and myself. I could have edited this part out very easily, but the fact is that once the fermentation is done then that is not actually an issue. It shouldn't be done, it isn't hygenic....but at the end of the day the acidity of the sauce after being lactofermented means that any potential bacteria I have in my mouth would not live in the sauce. Which is ultimately the point of fermenting foods....to preserve the food. The sterilisation, sanitising etc. in the beginning when starting the sauce out is ESSENTIAL for a successful lactofermentation however. That is still very important to get done. Anyway, I thought I would pin this comment to the top here because I still get a comment a day about the fact I put the spoon back in the bowl after tasting, so thought I would address it. Other than that, thank you so much for watching! I hope you check out my other videos (where I don't double dip!). Cheers! Chillichump

[@mesajom]

Thanks for clearing that up :-)

[@jgreezy2064]

Lesson learned, the internet is dissecting your every move lol

[@arthas640]

I "double dip" with my sauerkraut all the time and i've never had an issue. The vinegar and salt keeps most bacteria from surviving for long, that's why people traditionally kept these sorts of dishes in open containers at room temperature for weeks or months without any issues. This goes double for peppers since the capcacine keeps most bacteria and fungus from getting a foothold.

[@hadjesti]

Saved me a comment lol. Amazing vid

[@Discesaveloce]

What about botulinism ? are there any risks ?

[@montanalivin8248]

Fellow chili head here, I just grew three varieties this year. (Jalapenos, Cerranos, and Habaneros) However, this looks like the perfect sauce for my end harvest! Great video! New subscriber!

[@grahamdampier]

I have said it before, but I love that South African accent! That sound is home to me.

[@aeneasdzzz]

I'd LOVE to try yours! Making this myself with merely jalapeños and with habaneros. Lemon juice really makes this the bomb! I do filter it though. What's left behind gets on the heating system to dry during winter, blend it into powder and add to tomato sauces. Nothing wasted. Enjoyed the video. Thanks!

[@sandragrant8271]

I love your narration, and I agree that those colorful peppers are "a beautiful sight". A world without peppers would not be a perfect world.

[@vilhjalmurtheviking4617]

Awesome videos. I am now officially "hooked" on fermented hot sauces. My first batch of Naga Viper, Carrot, Garlic and Onion was very good. Right now I have some Scotch Bonnet, Peach fermenting along with a batch of Carolina Reaper, Plum and some Carolina Reaper, Carrot, Garlic and Onion. The possibilities are endless! Thank you for the tips and for the great videos! Chilli-On Brother!

[@19GKD63]

It's not a big step to start making fruity chutney.

[@allonzo202]

i've been fermenting for 5 years. in a large open bowl, with a cling film skin on the mash. i then heat, strain, dry the strained stuff into a paste which i enjoy tremendously. I dry the coarse stuff to grind finely and add to the paste, so nothing is lost and the paste is smooth, You make me wanna start working on sauces.... Thanks a lot Chump!

[@Xyxox]

I just use a spoon to peel ginger. Works great with almost no waste.

[@teekotrain6845]

pro tips! works great 🥄

[@funny-video-YouTube-channel]

One can heat up the fermented vegetables to reduce the amount of bacteria on them. Cooking broth and *soups with fermented vegetables is very tasty !*

[@cutum]

Man, that looks great! My son is growing peppers out back. Maybe we will give this a try! Thanks for sharing!

[@nereidapr1]

I learn so much from this video. I live in the Caribbean but i'm from Brooklyn. I never seen how hot sauce is done. Loved and Subbed

[@vancampbell767]

I'm a chilli head from Arizona brother! love this video! You gotta bottle some of that left over brine n throw it on fish, chicken on the grill or in a bloody mary... you name it man it's a great condemint...! We call it table brine out here in AZ!

[@azgardener79]

Same here

[@randallpetroelje3913]

I’m drooling and sweating just watching this!! Excellent food and teaching. Thanks again for your show. I’m a fellow chili 🌶 head.👍love it.

[@WhiteThunderBBQ]

I am adding ginger to my next batch for sure!! Cheers!

[@ericlarson9386]

Keep it up. I now have plans to build a small greenhouse and start making sauce and pickled peppers. I got the inspiration from you,

[@dltcker1]

You were so careful to sterilize everything! And then you tried the sauce and put the spoon right back into the bowl...

[@ChilliChump]

I know! I messed up, thankfully it turned out ok.

[@blreawdiys]

Haha I was hoping someone else noticed

[@barrymusgrove9900]

If say your putting this in jars are you going to pasteurise it.

[@ChilliChump]

No, not pasteurizing it due to the fermentation process, and getting the pH level low (high acidity). This keeps the sauce safe from botulism. If you want, you could heat it through and follow a canning process but it isn't essential if you fermented correctly.

[@barrymusgrove9900]

No, I realise that, but after bottling for longer life or for example, after you'd put the spoon in and you wanted to sell it

[@jonathanfox3285]

EXCELLENT! I did mot think to treat lactic ferments as equal to beer ferments, this changes things.

[@th3count]

I love that you can hear the incoming cellphone transmission distortion at 4:26

[@mindbreaker2415]

I've been fermenting hot sauces for a while. I check out videos on youtube for new recipes and ideas. You are the first one I have seen that refrigerates a ferment. Cooling the mixture will definitely slows down your ferment but that is probably why you don't have to be concerned whether everything stays submerged.

[@ChilliChump]

Hi Jerry, that isn't a standard fridge. It is temperature controlled to whatever temperature I need. Check out my video where I show you how I made it: kzbin.info/www/bejne/pH6wk5d6h6-Ui7s. I usually ferment at 19 or 20' Celsius.

[@jessecohen5136]

You ought to consider saving the brine to make spicy cucumber pickles the next time you do this. :)

[@ChilliChump]

I like that idea! Have you done this before? Do you still get crunchy pickles?

[@OneOfDisease]

I was thinking about how it might be nice in a chicken or turkey brine.

[@KurtKremitzki]

Me too! That brine would be perfect for brining some chicken and then frying it!

[@geraldsmith5685]

Chillichump There are a lot of recipes for making crunchy pickles out there. You can also bottle the vinegar brine for your greens. Collards, spinach, etc.

[@gypxyguerrillero]

how do you brine a chicken? is it just like marinating it before you cook it?

[@pensadorrealista2825]

THANK YOU VERY MUCH, I have been learning a lot from you.

[@PaulAtreidesXIII]

How is it that your brine is so clear after fermenting? Does it clear with time? Is it temperature control? Im just amazed at how perfectly clear it is. Love the videos!

[@ChilliChump]

Hi Paul, I think that is because I am controlling the temperature of the fermentation. I found that when I ferment at higher temperatures, then the brine gets much cloudier. I recently uploaded a video showing my temperature controlled fermenter that I built: kzbin.info/www/bejne/pH6wk5d6h6-Ui7s

[@annthomas7461]

Good job...I couldn't help to notice the double dip but over all you did a great job. Don't listen to some of these over compensated geniuses with their corky ideas/suggestion.

[@krosmanfamily]

Great video! Love that you grew your own chilli's! The colours were amazing! Sub'ed!

[@ChilliChump]

Thank you! Growing the chilli's is probably the most fulfilling part...it takes time but so worth it! Thanks for the subscription, I hope you enjoy my other and future content!

[@erob3465]

I'm new to fermenting and belong to a hot sauce fermentation group on FB. Probably 4-5 guys in the last day pointed me directly to your youtube channel. Great resource. Thanks! I'm about to do a harvest this week of peppers and other delights and make my first fermented hot sauce! For the record, I will be double and maybe even triple dipping... It's my sauce... come at me bro.

[@nashdrifter3629]

I bet it is delicious. I usually try not to weigh in on these videos but the painstaking detail of disinfecting the utensils and container and then rolling all the ingredients around and .... Wait never mind.

[@dusshan1]

Hi brother. it is true pleasure to see such a beatiful plant abundant with fruits. May i have a quistion to a pro like you? My plants grow very well, are beautiful and all, BUT there are very few peppers on them, all plants were mostly covered by leaves.. It looks like they were flowering but fruit started to appear later, and they cannot make it till the winter comes. This was only true for the more hot species such as moruga scorpion, carolina reaper. Bishops crown was performing better, but could have more fruit as well. On the other hand, more "local" species such as hungarian chilli was performing great. Any hint how to increase yield or force them to give fruits earlier? I appriciate any advice. Thanks a lot! Duske - big up from Slovakia. (i was growing in normal soil - we have mostly heavy clay soil, mixed with compost, watering might have been issue some time.. i was sometimes not watering them regularily)

[@ChilliChump]

Hello! I would need some more information. When do you start your seeds? I start mine really early (January) or else some of my peppers don't get any fruit! By the way I have always wanted to visit slovakia! Looks like a beautiful country.

[@dusshan1]

Oh that is really early! I think i started by the end of February/beggining of March from seed under a Bright tube.. not the best grow light to be honest and also temperature during germination process was maybe a bit colder than required in my parrents house basement.. For comparison the local chilli species were started on the window just using regular sunlight and pottting mix from local garden store and they were performing much better although sown a month later. They also came out and gave fruit a lot faster because of sunlight and higher temperature i think. After transplanting I am growing in our old greenhouse but windows are now broken so i cannot put them out early. Sometimes we have frosts in the beginning of April! Luckly that was not the case this year. In Slovakia there are many colder areas than mine. If you have a chance definitely come! We have beautiful country side/forrests here. You wont regret, promise ;) Also tourists often like Bratislava, perhaps give it a shot too ;) im am from Bratislava as well.

[@ChilliChump]

Some chilli species make fruit much quicker than other ones. For example if you watch my beginners guide you will see I recommend the Super Chilli. You get fruit very soon. Unfortunately the really hot peppers normally take much longer to make fruit so they have to be started very early! I will definitely be visiting sometime in the next couple of years!

[@dusshan1]

Thanks, i'll check it out, already planning my next year species.

[@garyhoffmann1615]

Have you thought of toasting the Chillies first? My Thai wife does that for some of her cooking and the smoky chillies add an amazing flavour. Over charcoal is the best, just till the outside starts to blacken, try it with a couple chillies first then taste it and I am sure you will do more.

[@ChilliChump]

I do grill my chilli's for some sauces I make, they are delicious! But with my fermented recipes, heating the chilli's like that would not allow fermentation to happen (it would kill the lacotbacillus)

[@5CBR600RR]

My rear end spit out fires from hades itself after you tried that sauce. I can’t imagine what you experienced.

[@Michael_______]

Hats off too you for the fun time lapse 3:17

[@thomshere]

Great video, thanks! I started eating really hot food as a kid and I have never looked back! We always had a large garden and I was the one in charge of the peppers and weird things like red popcorn, blue popcorn, peter peppers, weird gourds and whatever strange plants or seeds I could find. I grow Carolina Reapers and Ghost Peppers now for fun and for "smart ass friends" that say they can eat the hottest of the hot. They're fun to watch!

[@muhammadnursyahmi9440]

Lol, my mom and i started attempting to grow some Carolina Reapers because my smart-ass dad say that those peppers are overrated by "some Caucasian that never had proper spicy foods before". I just hope that them peppers won't kill him. But it will be fun to watch his reaction though.

[@thomshere]

@@muhammadnursyahmi9440 It's fun to watch people eat them and if they take 1 bite and chew it they are in for it! I would recommend keeping a large glass of very cold milk handy or cold orange juice is good also because it has an enzyme that helps tone down the heat (somewhat). :) Carolina Reapers need a LONG growing season to fully mature, full sun and keep other types of peppers well away from them because they will cross pollinate. I grow my plants in five gallon buckets with really good store-bought soil plus I feed them and my plants get about 6 feet tall and are always LOADED with peppers. If you have a food dehydrator you can make some dangerous powder also. Good luck and I would love to hear about "some Caucasian that never had proper spicy foods before" peppers! Seriously let me know if you don't mind. :)

[@sheikhahmed4704]

Well that was beautiful to watch.

[@rrowe1961]

Looks absolutely wonderful

[@riaranta3150]

I watched this while chowing down on my homemade ghost pepper salsa and chips 👌🏻 Was 🤤🤤🤤🤤 the whole time watching 👌🏻👌🏻

[@nikoneferis8772]

3:22-3:40 such a fuckin sick edit 😭😭😭😭

[@johnoh537]

I legit started sweating when you gave it a taste

[@ChilliChump]

Lol...it was really hot, but nothing like the 7pot brainstrain yellow sauce I did. That was a killer!

[@artichokez3270]

another way to go for a hot sauce ferment is to blend the peppers up at the start with a tomato and touch of salt and water, ferment the pepper mash, stirring like 5 times per day for a week or two until bubbling dies down. Then store in fridge, for probiotic live hot sauce :)

[@ONTHEPASSWITHMAX]

That sauce looks glorious! Taking notes, subscribed.

[@dawne369]

Nice video. I’m a spicy girl and love to be in the kitchen. I will try this for sure!

[@zavier1304]

Spicy Girl😏

[@pedroclaro7822]

ChilliChump: Uses glove in order not to contaminate anything... Also ChilliChump: tastes hot sauce and reinserts spoon on the sauce

[@Tryhardninjaas]

The gloves are 100% in order to protect his face from his hands.

[@absinthe_enigmafoxglove2896]

Remember, remember the 5th of November.

[@m.g3347]

Really enjoy watching your video.

[@ChilliChump]

Thank you!

[@xycadium]

Those cut peppers was an amazing site. Wish I could get a whiff of it. I bet its memorable.

[@ChilliChump]

I love the smell of fresh peppers. Only thing to beat it is when you first open a jar of fermented peppers, it is intoxicating!

[@lorrie2878]

Chopping peppers would make a good ASMR sleep meditation... Dream of heat...

[@EJRhees]

This looks AMAZING! I am concerned that the plastic fermentation bucket may have picked up some of the heat from those chilis. I would be interested in hearing of your next ferment in that container yealds spicy flavours.

[@ChilliChump]

You are right! That bucket is now a chilli bucket! But no problem, I have another which is just for wine and cider 😀

[@brandowag3]

Very well presented.

[@wranther]

I very much enjoy following your videos. One day, hopefully there is time this season before frost, I may try a ferment myself. You offer great suggestions. Hope you are able to continue these videos if only for the passion you have fore the same! -Bob...

[@MrHankulley]

Great job !!

[@SWildMF]

This looks amazing

[@mstalcup]

Thank you for the great video. I wonder if the sauce would turn out much different if you removed the seeds and placentas from the peppers before starting the fermentation. I know that would be a lot of work!

[@Peace.]

Looks delish

[@danyeager7561]

The power of suggestion! When you drained the fermented peppers I started to sneeze from the fumes! I make sauerkraut, and I store the finished kraut in quart jars in the fridge. Since I like to shred the cabbage as fine as I can, I wonder if you ever considered using a food processor to coarsely chop (not blend) the peppers before fermentation - might promote a quicker ferment. Do you know what your finishing Ph is? Thanks, Dan

[@ChilliChump]

Hi Dan, have a look at some of my other pepper fermentation/sauce videos. I do a variety of fermentations including a mash. There are pros and cons to the different methods. The end pH for this was 3.8 or 3.9 as far as I can remember. I do show the pH for some of my later videos (didn't know people would be interested in that when. I did this one!)

[@danyeager7561]

Thanks, Chilli - I decided that checking the Ph was a good idea, since the ferment of my cabbage was often so gentle that I wasn't sure that I was making progress. Checking shows that I can easily achieve a Ph of lower than 4, usually down to 3.5, which I believe is a good thing for long-term stability. And I will have a look at your other videos. Thanks, Dan

[@facesxy]

OMFG the cutting at 3:30 is SO oddly satisfying 😯😯😯

[@ChilliChump]

😁 I love doing those kind of edits. Takes some time but is worth it. What do you think of this one? kzbin.info/www/bejne/jXqXm4GbnKyjmNU

[@facesxy]

Hahh I love that one too :D There's nothing more satisfying than cutting fresh crunchy peppers :) 😍

[@urbangrowersla]

lots of peppers! that cough at the 6:00 is relatable! lol our cook experiences the same challenge when making our hot sauces too!!

[@mononcleantoine]

I keep the brine and add some to the hot sauce. Also add some gar!ic for flavour.

[@jacquesmertens3369]

Have you even watched the video?

[@djyul]

Surely you could use the brine as pepper spray? How long does the sauce stay good for?

[@aronmcintosh8000]

Have u ever fermented tomatos with your hot saucers to add a different flaver? Do u think its a good idea to try it?

[@ChilliChump]

I have done it in the past. And I have been working on a couple recipes that use fermented tomatoes...I am just trying to prefect them. Will be filming them later this season

[@aronmcintosh8000]

@@ChilliChump ooooo can't wait 😬 I will hang on then thanks

[@denigomes6697]

Thank you. I'll try make it. Obrigada!

[@priayief]

That was a truly informative and interesting video. I've never fermented anything before, so I'm trying to educate myself. Your point about not keeping the fermenting material submerged made a lot of sense. That is, if you have an air-tight seal and vent. I'll keep this in mind. The question I have is about your refrigerating the peppers during the fermenting period ... about 2 1/2 months. My understanding is that refrigeration significantly slows down fermentation. Most videos I've viewed have recommended fermentation temperatures between 60 and 75F ( 15 to 24C). Is there a particular reason you choose to ferment at a lower temperature? Thanks for posting.

[@krillansavillan]

7:47 me when it's time to clap cheeks

[@derrickbundy3240]

Looking forward to seeing them

[@Oscubasteve]

Whats the difference between fermented and just blending it from the start? Noob to making sauce here :)

[@ChilliChump]

Fermenting actually transforms the sauce! Fermenting is when the naturally occurring bacteria called Lactobacillus eats up the sugars in the fruit/veg/peppers etc. and creates lactic acid (and CO2). This process changes the flavours of the stuff being fermented, but more importantly it makes it safe! The lactic acid drops the pH level (makes it more acidic) and this allows the sauce to be a lot safer to store long term. It also makes it taste delicious!

[@nicholascortese9446]

Good Video. I think you're a candidate for an immersion blender.

[@itskat3390]

you need a vitamix, it will blend those peppers rite down to liquid

[@craigpittman6506]

Keep up the great videos!

[@mancjosh1676]

AMAZING BROTHER !!!!!

[@janicemoffatt1960]

Thanks going to try this

[@thelastneanderthal3171]

Don’t use the spoon you put on your mouth back on the sauce, man. Great video, otherwise. I gave you a 🙀👍👍

[@corbeau-_-]

It's his own sauce - for his family. It has been fermented. Do you want him to hold his breath? Dust is mostly skin flakes, I suppose he should wrap himself in plastic as well... And buy a filter to sterilise the air and create a pressured cleanroom. Smh.

[@Derbisin]

those are some cool looking peppers man

[@oneDonly]

Your British hot sauce makes me laugh.

[@ChowYunChubby]

Think he is from new zealand mate

[@zavier1304]

@@ChowYunChubby he is from SA, white people still live in Africa.

[@ChowYunChubby]

@@zavier1304 on closer inspection i believe you are correct. His accent is quite mild compared to most south african i have heard, and some of the accents on words are similar to NZ. But yeah he is south african, he actually says further down the comments. I shoulda read further lol

[@skeleton1765]

@Never Gonnatell That sauce is WEAK.

[@skeleton1765]

@Never Gonnatell I'm jk it actually looks really good.

[@cannonsovercharged]

Double dip however you want hea. Nice video hea. Ignore all those haters out hea

[@Skibbityboo0580]

Looks delicious!

[@rojosurtv]

Love this Chanel, i am starting my little pepper farm in Panama.

[@ChilliChump]

Thanks Hugo! The weather in Panama must be amazing for growing peppers! I'm jealous

[@davewolfy2906]

Would you ever re-use the brine?

[@jamesmoriarty4236]

So underrated

[@enriquemascote542]

what was the brine made of? sorry for my english it's not my native language

[@ChilliChump]

Brine is just salt and water. Have a look at this video I did, maybe it will help you better: kzbin.info/www/bejne/n4LUqnRrr8ejqZI . Let me know if you still have questions!

[@paulashe7460]

Korean kimchi salt makes all the difference. Salty without the bitter after taste.

[@mohork]

That made me hungry.

[@wbrown310]

I’ve been watching your videos and just started a batch of Reapers Ghost and Habanero I think I should buy another blender because it’s going to be so hot that I will melt the blades.

[@ChilliChump]

😂

[@erob3465]

Newbie question - Does anyone ever add vinegar, or add some of the left over brine to the sauce for a more watery sauce? I like mine a little watered down.

[@ChilliChump]

I have some other sauce videos where I add vinegar. And some where I add back some brine. Have a look through my playlist, hopefully you will like some of the other vids too kzbin.info/aero/PLuQ_ySnkV1emnrUiann1se5l06Ze3gIF6

[@michaelbrown5768]

Please tell me that you kept the brine! Why not use the brine like Tabasco hot sauce? Just put some drops on your eggs in the morning....

[@joefization]

Have you ever made a fermented scotch bonnet and mustard sauce? Like the Calypso sauce from Mautak?

[@pemacal57]

Great recipe!!!!

[@rodolfojr._8644]

Wow, love this and all the other hot sauce videos you made. I can't wait to make some on my own. Just a question, though: I just wonder why you are fermenting inside a refrigerator?

[@ChilliChump]

Thank you! And it isn't a normal refrigerator. I modified it, it can maintain proper temperatures for fermenting... It is now the Ferminator. Here's a video on how I made it: kzbin.info/www/bejne/pH6wk5d6h6-Ui7s

[@dalfakuddah49]

I wish i can have a little taster for every batch of whatever he makes

[@jodysoberon4477]

Hi! Can't you use the brine in a soup base? Also, did you rinse the blender and bowl into a pot to make an amazing soup? :D

[@tommypettersen3290]

No need to let anything you want to ferment sit for weeks or months in the fridge. Just strain natural yoghurt through a coffee filter to get the whey separated. Add 5-6 table spoons of whey to the brine and peppers, let sit on your kitchen top for 3 days, and it’s done. Ready fermented.

[@ChilliChump]

The fridge is modified. It maintains whatever temperatures I want. Usually have it set at 19' Celsius for longer ferments...or 21' Celsius for shorter. Also I have tried other sources of lactobacillus...but the results are not great. Best to use the naturally occuring strains on the fresh peppers. And 3 days is way too short for a fermentation. It takes about 3 to 5 days for the lactobacillus to multiply sufficiently to consume the sugars in the veg effectively. The shortest I would do a fermentation is 2 weeks. That is when most of the activity will slow down. But another week and things will settle down and you will have a noticeably better flavour profile. There's a reason Tabasco ferment their peppers for 2 years or more

[@PepperWolverine]

Just got turned on to you and your videos. Top Notch and I really enjoy them. This one hit home as I am a hobbyist sauce maker and I bet that was one devilishly good sauce. Cheers Mate.

[@ChilliChump]

Hi Jeff, welcome to my channel! I am actually making a 2018 version of this sauce at the moment (with a few tweaks and modifications of course!). Look out for that in the coming weeks!

[@Bryce-Fisher]

Why did you use a fridge to ferment? Cooler temperatures reduce the rate of lacto fermentation.

[@ChilliChump]

It's a customised fridge to maintain proper fermenting temperatures. Ferminator kzbin.info/www/bejne/pH6wk5d6h6-Ui7s

[@katelynmurphy4050]

If you scrape the ginger with a spoon you will have little to no waste!

[@cornbread2u2]

Approximately how much liquid are you putting in your air lock?

[@KugelXFanger]

i am new to fermenting (but i love peppers) so probably a stupid question, but how do you make the brine you have used??

[@ChilliChump]

Hi Teun, welcome to my channel! There is no such thing as a stupid question! It is just salt and water. Make sure the salt is 100% salt (no additives or preservatives). If you are just starting out in would recommend about 4% salt to water by weight (so 40g salt for 1000g of water). Have a look at this video of mine it should give you some pointers: kzbin.info/www/bejne/n4LUqnRrr8ejqZI

[@santallum]

Before fermenting peppers .. ask yourself why you would want to do that Only ferment your peppers if you prefer the flavour of fermented peppers (I prefer the taste of fresh) Only ferment your peppers if you prefer the texture of the pepper to break down so that they can form a smooth mush Otherwise just chop, salt and pickle .. blending (or forcing through a mesh) is entirely optional

[@chromeblicky]

Any advantage to chopping peppers finely before going in the bucket instead of leaving them in large chunks? Have always hesitated to chop them finely, but maybe helps w fermentation?

[@ChilliChump]

Easier to manage the fermentation when they are in bigger pieces, as well as it takes less time to prep

[@redq1641]

Is this how it's done commercially?

[@TheJeremyevans]

would it be safe to heat up the final sauce and add them to pre-heated jars, to get the vacuum seal, for long term storage?

[@ChilliChump]

Yes absolutely

[@massamassa5717]

Many thanks for this great recipe!!!

[@sunnybizz4857]

What did you make your sanitizer from? You seemed to be pretty liberal the way you were spraying it around the exposed peppers, without wiping off the sanitizer, doesn't that impart a taste to the finished product?

[@ChilliChump]

It's a no rinse acid sanitiser (phosphoric acid as the main active ingredient). Food safe at the proper dilution rate, and doesn't impart any odd flavours

[@richardarmondi1596]

Do you have a video where you ferment the mash directly? I recently tried a sriracha recipe that adds the salt directly to the mash and the first batch turned out great. Used about half smoked peppers and half fresh. Second batch though, was so salty I had to triple the amount of peppers just to get it right. Turned out well in the end, but a quick tutorial to find out where I went wrong couldn't hurt.

[@YBenjamin1996]

what types of peppers are you using in this batch? i think i recognize some but am curious to know for sure! they look beautiful

[@ChilliChump]

Hi Yona! Some of the peppers I used here: Habanero: The Monster 7Pot Primo Habanero 7Pot Yellow 7Pot Brain Strain White Bhut Jolokia Ramiro Caramel Bhut Jolokia Chocolate Bhut Jolokia Trinidad Doughlah Jalapeno

[@YBenjamin1996]

thanks s much, what does '7pot' say about these peppers, it is a particular brand of seed? a strain?

[@ChilliChump]

There is a saying that 1 of these peppers can spice up 7 Pots of stew!