Quick Hot Sauce Recipe - Antep Apple

[@galatasarayca]

As a native from Turkey - that antep pepper is now yours - we couldnt give it the same justice as you can - I really love ur videos

[@cmcferin]

You are the best, thank you for always listening to the community.

[@thehotseat4498]

Dude, you are so awesome. I'm so happy that I follow your channel. You've got a great heart and a wonderful show. Thanks for sharing with the world. - Central Texas

[@ChilliChump]

That is very kind of you to say, thank you! ♥️

[@KortKramer]

Chump - you're one of my favorite hot sauce video/chili guys. Love this, not every pepper sauce has to be super hot. Hooray for apples!

[@ChilliChump]

Thank you sir!

[@mxjsptlk]

Awesome sauce! Just made it. Added a bit too much salt so compensated with some sugar. I replaced the water with 100ml apple juice and boiled for 10mins. Ph is at 3.38 so should be shelf stable

[@grolsch-nl]

Nice video! Definitely growing the Antep Aci Dolma next year.

[@PocketUnv]

My Ancho Poblano is having a good year with plenty of fruit ripening, I might try something similar with those!

[@DonPandemoniac]

Fantastic combination of ingredients, that is a well thought out recipe. Very inspirational.

[@ray7419]

That sounds like it would be delicious on just about anything!! Be sure to send a bottle to the little girl and her dad. Another great video and recipe!! 😎👍

[@tomyeager7563]

I grew a lot of hot peppers this year and found your channel googling what I should do with them. This is now one of my favorite channels on youtube, these are awesome and super helpful videos. Thank you!

[@ChilliChump]

Thank you Tom, that is very kind of you to say! I hope you continue enjoying my videos in the future!

[@wranther]

So awesome that you have discovered such a young fan who is already onto your spiciness Shaun! I think even better is the simple sauce that you just so quickly put up, following your background development time. Over here the temps are heading to around 40 C thru midweek ahead. Peppers and some tomatoes hanging on. Really enjoyed the fiery hot chili early in the video. Ms ChilliChump is turning up her designs. Stay Spicy! -Bob...

[@ChilliChump]

Thanks Bob! And yes, it is always really great to hear that young people are starting with such fulfilling hobbies like gardening. And to be part of that inspiration is really lovely!

[@aykutkocalar17]

Hi i'm your follower for a long time from Gaziantep. The peppers name is antep biberi means antep pepper not dolma :) Dolma is the name of the food that you make with bell pepper, eggplant or zucchini.If you stuff the antep biberi with rice and tomato paste and cook it thats called dolma. Gaziantep is one of the best cities for food listed by unesco. You should try other Gaziantep recipes :)

[@ChilliChump]

Thanks for the info. I can only go by the information provided to me on the seed packets! I will certainly look up some of those recipes!

[@isaiahlynch4113]

I started saving Frank's red hots glass bottles for my sauces lol

[@maniacmikepepperhead3040]

What a cool idea. I'm going to have to try it. Thanks for sharing. 😎

[@beefchief626]

As a fellow pepper enthusiast I have to respect this guy. Dude definitely knows his peppers.

[@justinsmith2764]

Very informative. Subscribed. Keep up the awesome content!

[@killerheYzUse]

i fell in love with hot pepers and hot sos at 4-5 years old and im groing over 50 hot pepers plants per year for over 4 years

[@PigRadar]

I made this using red starfish peppers without the seeds and it came out amazing and I gotta keep it up high because my 2 year old LOVES it. I also dried the mash and it taste like candy. I use this sauce as a amazing salad dressing and I add some hot oil (olive oil with super hots in it) on mine for some extra spice.

[@jamestboehm6450]

My antep aci dolma peppers have a fair amount of heat. But this is going to be a great sauce. The others will be dried and ground for an amazing powder. Thank you for showing me this pepper last year.

[@linaso9739]

I noticed that every year you make one or two not-fermented easy sauces. I will try this one since I'm growing Antep Aci Dolmas. Thank you for the video!

[@ChilliChump]

I get a lot of people wanting quicker sauces...they don't want to wait for fermentations. I do quite a few quick fresh sauces for individual meals etc. And I work on others to share with you guys. Gotta keep a bit of variety in my vids!

[@joeb4142]

OMG That’s so sweet! And good on you for being such a wonderful roll model for the young lady.

[@davidpercival1395]

I've been fermenting a non spicy hot sauce for my toddler and her friends. Red peppers and one jalapeno (no seeds) per red bell pepper, and a bit of beet and garlic. Brine ferment for 2 weeks and then add tomato paste and some brown sugar as well as Apple cider vinegar. Heat up to kill the ferment and bottle. Kiddo likes it - there's just a TOUCH of heat but not so much my 2 year old can't handle it. Plus she now gets to have hot sauce on her food like daddy. :)

[@davidpercival1395]

Er one jalapeno per TWO red bell peppers. Whoops!

[@themightymustache69]

Love it Mr Chump, was looking forward to seeing your take on a sweet hot sauce!

[@ChilliChump]

Got a true sweet chilli sauce coming up soon....my wifes favourite.

[@themightymustache69]

ChilliChump nice

[@gapey]

Never heard of the Antep Aci Dolma. I'll have to add that to my wish list.

[@omosh2009]

i will try it Saturday

[@RecetasDeMiGranja]

Great recipe! 👍😋 This looks delicious! Sending love and support to your channel! 💗👍

[@pacifica111]

That looks great, might have to try something like this soon :)

[@HogwashMark]

Great vid Shaun, those chilli peppers look interesting, bit like bell peppers but with some heat. 👍

[@jeremyleneave5618]

Im on a diet due to terminal health issues. I eat at least 4 apples a day and any fruit and bottled water only. I eat a decent dinner carbed, but im a chilihead. Got reapers coming soon. Thanks for making a sauce i can make with manzanas.

[@ChilliChump]

I hope you enjoy the sauce when you make it Jeremy. I am sorry to hear about your health issues.

[@jimsaltsman6851]

Love the idea for my wife who is not into hot at all, but not sure what to put it on? And, great work thanks for sharing!

[@chillimamabird4566]

Love this 🙌🙌

[@rantoulskater72]

Wow you always do a great job thank you for the sauce videos and all the answers to questions!! I’m making some scorpion fermentation sauce for a 4 week fermentation. So excited thanks to you!!!

[@ChilliChump]

Thank you Jacob! And good luck with your sauce, let us now how it turns out!

[@pepperdactyl]

Thanks for sharing the recipe and process! It looks great. I might have to grow that next year.

[@ChilliChump]

It's a really tasty one.

[@Mr_Stanley888]

Nice

[@mikkosgarden]

Good info, if we are out of hot sauce, then make a quick version, and leave the larger ferments going. Looking forward to summer 2024!

[@isaiahlynch1878]

Im experimenting with sauces this is the first time I have seen an apple hotsauce.

[@davidfrana2753]

Have you ever had Linghams hot sauce. They have two kinds, the regular is a sweet sauce and there's an extra hot sauce. I think they're both really good. I enjoyed your video.

[@ChilliChump]

I have had linghams. Not too bad tasting.

[@Moondog-wc4vm]

I really appreciate the vids. You inspired me to make a buffalo type sauce from mild chillis earlier this year. I love the taste and I'm currently a week into fermenting a larger batch for future use. A friend has offered to swap me a small bottle for a fresh sourdough loaf that he has learned to make in lockdown. The barter economy raises it's head again! I'm open to any new tips you might drop to us new chumps out here.

[@ChilliChump]

Thank you! And many more recipes, tips and interesting info is on its way!

[@artyjnr]

Id love to try that sauce.. Id probably boil the cinnamon stick with the water that you added into the sauce to benefit the full cinnamon flavor..

[@ChilliChump]

That's a good idea. The flavour certainly comes through nicely after a day or two of it being in the sauce

[@matthysloedolff]

Would you be able to do a fermented hot sauce version of this sauce or would the flavour profile change too much? I also feel the music and how it was used in this video matches the "mood" and setting of the video perfectly. 👌 I will definitely be making this sauce at some point as I feel it could go really well with pulled pork nachos or even a pork belly due to the apple inside of it.

[@ChilliChump]

I have tried fermenting this....it ends up being a decent sauce but you lose some of the nuance that this pepper has. I think it actually works better as a "fresh" sauce like this. It is also fantastic as a dried spice!

[@mdugan1990]

Looks tasty. Any chance that some seeds for the Antep Aci Dolma will show up in your seed pack going out in the future?

[@ChilliChump]

There will certainly be some included for Patreons. I haven't been able to isolate enough to sell them individually though this year

[@dlighted8861]

I am wondering if alspice could replace the various spices. To see if it had a balance of tastes.

[@murderdoggg]

Have you considered putting the peppers through a juicer? I think you would get more end product.

[@hemanthharrilall5878]

Hi from South Africa. Good simple sauce to make. What if i char some bell peppers, peel them and include in your recipe. I like the cardamom in there. I really like to try this. Im sure you know the variety of red bell peppers we have back in SA.

[@NicoWonderdust]

This is perfect! I just picked a few wild apples and blackberries recently, I've been using the blackberries to make a beautiful, cooked sauce with Scotch Bonnets, but I didn't know what to do with the apples, I was thinking something along the lines of "Spiced Apple" so will definitely be following this recipe, albeit, with different peppers, maybe a few Lemon Drop Peppers, toned down with a Bell or 2. Speaking of which, I'll have a ton of Aji at the end of the season so will also be following both of your Lemon Drop videos xD Keep up the great work, Sir!

[@jeremyleneave5618]

Blueberry sounds awesome man. Maybe a bit of lemon drop peppers with the scotch? Just theorizing

[@NicoWonderdust]

@@jeremyleneave5618 I personally love the sauce but my partner isn't a fan, I was going to do a "Black & Blue" sauce with my Blackberries & Blueberries, I'm thinking add a bit of lemon juice too then add in both the Aji & Bonnets xD

[@TrollFalcon]

A pepperoncini sauce would be awesome

[@jameshaulenbeek5931]

That's a really interesting sounding sauce! What's the general flavor profile of that chili?

[@ChilliChump]

Hi James, I did a review on the chilli here, should be linked in the video itself. But here you go kzbin.info/www/bejne/eXWzq6WNbs-ta5o

[@bentgenetics8623]

Just received your cookbook and seeds. Lucky for me California has a abundance of hippos, what size pot do you use? Great looking sauce.

[@ChilliChump]

I'm glad the parcel arrived safe and sound! And that is a little Easter egg for people who buy the book...don't spoil it for those that haven't yet got their book 😉

[@lawrence142002]

I hate apples, so I would never try to recreate this one, but I do like watching you work.

[@JBNat]

Your videos are always really high quality Shaun but this one is some next level stuff. Beautiful production & what looks like a beautiful sauce!! Can I ask what Lavmic you're using?

[@ChilliChump]

Thank you! I have 4 different lav mics I use. In this one I used a cheap no-name brand based on the tascam tm-10l.

[@JBNat]

@@ChilliChump are you a postprocessing wizard!? it sounds so good!

[@ChilliChump]

I've done a lot of time and work in getting sound design sorted out! And it is even more difficult because there is a busy road behind my house, so I have to do multiple takes to get the audio right sometimes.

[@JBNat]

@@ChilliChump I feel your pain! The work you've put in really shows though. I have to shoot at a distance a lot on my allotment and the shotgun mic is great but it picks up people talking, sirens, ice cream vans and aeroplanes every time I start recording!

[@ChilliChump]

Get a zoom H1 or some other cheap recorder like that. Connect a cheap lav. Then sync the audio afterwards in your video editing.

[@denniscarlsen9875]

Did you just boil the bottles? in water ? 10 mins? and then 5-10 mins after they been filled aswell or? and how long does they last in the fridge :) ?

[@erikhartwig6366]

cool recipe! apples+cinnamon+cardamom+peppers. sounds like a awesome sauce for pork. have you gauged how long before it starts fermenting with all the sugar? (or is the salt and vinegar enough to keep it under control)

[@ChilliChump]

Definitely goes great with pork. Had it with pork belly strips. Also with some grilled cabbage, delicious. And I mention in the video towards the end, you should be refrigerating this...it isn't meant to be fermented. By keeping it cool it won't ferment.

[@frochi]

Love your videos! Where I am from there are limited possibilities to grow chillies outside due a really short season. In stores we have habanero, cayenne, green chillies, piri piri and jalapenos. Can I grow my own inside? Any tips? :) Big up from Norway!

[@ChilliChump]

Hello mate, a few of my Patreons are living in Norway, and are growing some nice chilli crops outdoors in greenhouses or tents! You can grow chillies indoors, but you will have a challenge with the hotter varieties because they need a lot more light for a bigger part of the year. You should be able to grow some Jalapeno, cayenne and Piri Piri indoors...with maybe the help of a small CFL light bulb to supplement the sun.

[@frtube700]

Quick recipe indeed. Now where can I get these chili peppers you talk about. I Just don't have a garden like you so I've to get out to search for these peppers. The only peppers I see in stores are just the standard long green and red ones Where do I get them.

[@ChilliChump]

Unfortunately a lot of the more interesting varieties aren't available in stores

[@pickmeisha]

Can you list the ingredients, ratios?

[@joecolumbia5104]

where did you get the bottles, very nice.

[@ChilliChump]

Got them here geni.us/Fliptopbottles

[@macEboy]

Thanks for the video sir. My sauces tend to separate (vinegar) after a short time. Does the xanthan gum help with this? If so, how much would you add per 200ml? Thanks again! Mac

[@ChilliChump]

Hi Mac, yes the xanthan gum will help with binding things together. You really don't need a lot. For 200ml, it will be tough to get the measurement right...and would also depend on how much liquid you have added. If the majority is liquid (water or vinegar etc) then start with 1/16th TSP of xanthan gum

[@HMClagi]

Have a question for you, Sir. Been growing chillis for years, but now I have a plant from seed at my home, in a pot, that just keeps on popping out flowers (them little balls). I have been picking them off and the plant grows well. But how long do we keep doing this? It is probably just bird's eye again, but it so potent, because I feed it well. Should I let the plant grow and take off the tiny little balls, or let it just go?

[@ChilliChump]

That really depends on your climate, how long your season is, and how much sun your plant is getting. Because of the shorter season in the UK I don't prune the flowers off my plants. I did an episode earlier this year discussing this.

[@HMClagi]

@@ChilliChump Jakarta Chump here, growing it on the rooftop at home. So, basically hardcore sun all year around. Yes, I saw that ep a while ago. The plant is just about the size of our claws, that's why I asked, since you are the pro. Have had plants bigger than we are, but never such a potent little bugger in a pot. Before they were always in the Java reddish clay soil, in the gardens of the office. Alright, since 've taking off around 100 little balls already of this 3 month-old, I will now just try to let it go. Will keep you updated. Thank you so much for the reply. Don't have FB or Insta or anything, so it will have to be through replies to your vids. Cheers Chump!

[@cameronlarson2472]

If u left in at room temperature would it begin to ferment and cause the bottles to explode when u opened it?

[@ChilliChump]

Quite possibly. Really depends on the pH of the sauce. You can heat it through if you want. But either way I wouldn't be storing this at room temperature. Like mentioned in the video, store it in the fridge.

[@mortenpetersen9178]

Hey man! love you videos, my absolute favorite guy to watch, super professional, and very calm and relaxed, so great!(my wife hopes for a sweet hot sauce soon) Iam looking to buy a electric PH-meter like the one you use, but do you actually need to calibrate it every time before using it? i make a lot of hot sauce, thanks to you, and it would get expensive to get the calbration powder i think. Thanks a lot and stay spicy, from Denmark

[@ChilliChump]

Thank you Morten, I'm glad you are enjoying my channel! My wife's favourite "hot" sauce is a sweet Thai chilli sauce I make. I will be doing a video showing it in the future! With regard to calibration, I find it best to calibrate each time you use it just to be safe. Have a look at my video showing how to calibrate, there is a link in the description for some buffer solution. Works out better than buying the powder sachets.

[@mortenpetersen9178]

@@ChilliChump thank you so much, i feel very blessed, having you answer me personally and everything! :) looking forward to see the "hot"sauce video! Unfortunately, i have some problems finding your video about calibration, anyway you can send me the link? -once again, thank you so much!

[@ChilliChump]

Here you go Morten kzbin.info/www/bejne/d6KpZ2l3rr-irZY

[@Chuycabra]

What kind of dishes would you use that for?

[@ChilliChump]

Tastes great with pork. Pork belly strips or pork chops. Also enjoyed it with some grilled cabbage.

[@mark86016]

I am growing these this year but some of them don't look right they are long and smooth like regular chilis and they all came from the same seeds.

[@mrcat5992]

im just harvesting those antep aci dolma peppers, holy crap they are way hotter than i thought they were going to be lol

[@ChilliChump]

Very tasty though...but you are right, they have a little bite!

[@Antimod1]

Would freezing the sauce for later use change the taste? :)

[@ChilliChump]

Nah not at all. Should be just fine!

[@isaiahlynch1878]

I made a hot sauce and it taste amazing however it came out really thin. Is their a way I can thicken it?

[@ChilliChump]

Xanthan gum, like you see me use in this video, will work to thicken it.

[@klarkkent79]

can I cook a fermented sauce? would there be a benefit to this or just a bad idea.

[@ChilliChump]

You can cook a fermented sauce. No benefit really

[@klarkkent79]

@@ChilliChump ok, was just curious and thanks for the years of tips.

[@robertgeorgewerner]

What would you use this sauce on? Is it a classic chilli sauce or more of some kind of dessert sauce?

[@ChilliChump]

It is still a classic chilli sauce. It's not too sweet. I find it goes nicely with pork (belly strips, pork chops etc). Also tried on grilled cabbage, that was good

[@Samsa-]

Would this work with Habaneros, too? Looking to bring my first Habanero-harvest to a use. Greetings from germany.

[@ChilliChump]

It will...but it won't be very balanced. Maybe have a look at some of my other hotter sauces. Garlic works well with habaneros

[@Samsa-]

@@ChilliChump I'll do! Thanks for the reply and all the work you have done. I really enjoy your videos

[@ryanhowe7582]

What about stopping it from fermenting?

[@ChilliChump]

It's not a fermented sauce. That why I say to store it in the fridge. That way you won't get the fermentation process starting.

[@svenjoris5844]

Could you ferment the Chili and Apple first?

[@ChilliChump]

I have tried fermenting these peppers...I prefer them fresh. The lovely flavour it has is just better in a "fresh" sauce in my opinion.

[@svenjoris5844]

ChilliChump I am fermenting them now to make spicy ketchup.

[@ChilliChump]

Let us know how it turns out!

[@17hmr243]

water bath in a ultrasonic will get the air out place the bottles in water

[@jensonkcharlotte7991]

Hvis man ikke kan lide vinerger ?? er det muligt at bruge citron saft istedetfor ..?.

[@ChilliChump]

Yes you could. But it would change the flavour quite a bit. To be honest, you won't get a strong vinegar flavour at all with this. I added vinegar purely to balance the sweetness and salt

[@Drefar]

Could you try making a hotsauce that have lemon grass and Roasted green beans in it? maybe add a little Lime.

[@ChilliChump]

I've already got a couple that I use lemon grass with. Haven't added green beens. Not sure the green beans would add much flavour to it....unless it was for a really mild sauce maybe

[@Drefar]

@@ChilliChump Lemongrass is good for Chicken and green Beans has Starch a Natural Emulsifier so try using that instead of xanthum gum XD Btw I love your videos lime is actually really great for the Chilis to avoid Nasties in fermentation I have heard and it's a great taste. Roasted green beans (starch) is even better because of the Chemical Reaction to acidity.

[@Drefar]

@@ChilliChump Btw do you think a Cross between Jalapeno and guajillo would be great?

[@ChilliChump]

Guajilo is the dried form of a Mirasol pepper. Could be an interesting cross.

[@justinsmith2764]

Do you sell your sauce?

[@ChilliChump]

Hi Justin, yes I do. Check out www.chillichump.com/shop . Make sure to sign up to my newsletter, so you get alerted when I restock or have a new sauce (they tend to sell out quickly).

[@justinsmith2764]

@@ChilliChump I will check that out. Thank you

[@saftschinken2353]

I also decided to grow my own chilies because of you. Also I want to make my own sauces, but somehow I'm afraid to start one... 😅

[@ChilliChump]

Don't be afraid....unless you are growing all the superhots 😄🔥

[@saftschinken2353]

@@ChilliChump I have a habanero and a carolina reaper plant 😂 But I was thinking of a Sauce with my Jalapenos and one or two habaneros for the heat

[@linaso9739]

@@saftschinken2353 You can make great sauce from habaneros only. I would not add jalapeños. If you think it would be too spicy you could add sweet bell pepper to reduce the heat.

[@forteandblues]

Lol me too! I’m gonna grow Aji Amarillo and peri peri!

[@saftschinken2353]

@@forteandblues i do have a yellow cayenne, peach drop, lemon drop and bulgarian carrot as well. Had some ideas for those as well. For the lemon an peach drops i thought about drying them for some hot seasonings. Cayenne I'm not quite sure. Bulgarian carrot i thought of brining them.

[@dlighted8861]

Your peppers don't look squished,they look gnarly. Kinda saying,"watch out,back off."😀 I am of the opinion that xanthan gum not only binds ingredients together and thicken the sauce but also help the sauce stick to meats etc. Its nice when sauce covered chicken wings do not drip on the coals too much.😉

[@ChilliChump]

Lol. Well they certainly had a little spice to them!

[@harz-hexenstieg]

3 weeks ago I harvested my first Antep Aji Dolma (Fatalii seeds). I like the flavour of them but it was more heat than exspected. My rating: 4-5 of 10. Big surprise when you bite in the pepper thinking it's 1 of 10. 🥵

[@ChilliChump]

You must have got some hot ones! They are really tasty though.

[@beefchief626]

What kind of peppers were those? He never says the type. If anyone knows please respond.

[@ChilliChump]

What do you mean? I mention the name of the chilli multiple times. I then have a text popup with the chilli name. And I also link to a video where I talk all about the chilli! It's the Antep Aci Dolma. kzbin.info/www/bejne/eXWzq6WNbs-ta5o

[@beefchief626]

@@ChilliChump yeah, I had a brain fart. Thank you

[@murdog04]

As always, another great video. Love the content! Great job - Stay spicy - v/r Shane

[@beefchief626]

Nevermind, I spaced out

[@janmalan471]

I like to put a bit of cumin to my sauces, but be careful a little bit go very far.

[@ChilliChump]

I use cumin in quite a few of my other sauces. It doesn't really work well with this one though

[@sivareddyartandcraft8294]

it was hot super

[@si29uk]

Graphics showed 100g of Ginger which would be overwhelming. Two thumbs would be much closer to 10g...

[@ChilliChump]

I increased the amount of ginger in the final mix. As well as the salt, and cinnamon. The final graphic was reflecting that.

[@ricardortega00]

Ferment it, fermented sweet sauces have no match.

[@ChilliChump]

I ferment the majority of my sauces, as you will see from most of the recipes on my channel. But it is also good to have a few quick sauces too.