The Secret to Perfect Green Chilli Sauce🔥

[@ChilliChump]

Let me know if you give this recipe a try, and what you think. Want a printable version of the recipe? chillichump.com/green-chilli-hot-sauce/

[@johnstilley5063]

Hey man! What are you favorite pepper varieties, purely in terms of flavor? I only get to grow a couple of pepper plants a season (small apartment balcony) and I'm sure I haven't tried as many varieties as you. (For reference, I like a bright, citrusy orange hab, and I like various chocolate peppers, though those push my heat index a bit.)

[@hizzlemobizzle]

I'm wondering if roasting the peppers beforehand instead of heating the sauce afterwords might preserve the color. Maybe white vinegar instead? Just a thought. I'll give it a try and let you know how it turns out.

[@peter-kj7hc]

I like adding a green apple to this kind of sauce! Cheers

[@bobdevos9729]

Hey Shawn, i just used this recipe to get some use out of the few peppers that had grown(started my season a bit late), i used the following ingrediënts: - 1 jalapeno - 2 hungarian hot wax peppers - 2 cow horn peppers - 1 miniscule sized pablano XD - 1 white union - 3 cloves of hardneck garlic - 2/3 table spoon salt - 1/2 table spoon of sugar simmered for a bit like you said and finally topped it off with something between 2/5 and 1/2 ratio or regular vinigar. it's LOVELY. great recipe, i will be makng this on the regular from now on.

[@motog4-75]

Salt yes Sugar no

[@JobraKai]

Dude.. your garden is EPIC now. I remember when you first started making videos and the difference between then and now is staggering. Awesome work!

[@ChilliChump]

Thanks Joe. Its been a LOT of work, but most things that are worth are!

[@bigpete7297]

Great Recipe. Have you tried "blanching" the coriander? Cover in boiling water for 1-2mins maximum, then straight into iced water? Then add to the rest of the ingredients prior to the second blend after they have been heated? It may help keep the colour a little brighter. Not sure of it works with coriander, but it certainly works with spinach when I make a green curry sauce.

[@renees4278]

I just made this sauce and it was delicious!! I don’t like too much spice so I made with 2/3 pablano and 1/3 Serrano peppers and it was amazing, thanks so much for the recipe 😊

[@CharlieSpoons]

A weed grower i once knew was as passionate about the fruits of his/her/they labour. Love it :)

[@hisroyalblueness]

It looks delicious. I’m impressed, and yes I’ll be making something along those lines tomorrow as I’ve just stripped off the chilli’s from my polytunnel due to the -2°C forecast for tonight, but my helpful hint in return for your oodles of inspiration is that adding the zest from your limes would have given it an even brighter flavour.

[@kiran-pn8hz]

In India , we use this sauce before u cooked it, in making sandwiches. We use butter on the bread then this sauce and then some cucumber , onion and tomatoes. Sometimes we will add in a potato cutlet or paneer ( cottage cheese). If ur a heavy eater then we add some cheese grated on it. It's very tasty, do try it if u like.

[@rustyspygoat4089]

@@kiran-pn8hz that sounds amazing! Indian food is the best, but the street food dirty reputation online is killing how good Indian food really is! My friends laugh at me when I say that Indian food is te best in the world! Hands down it has the best spices the best flavour and variety from region to region, but the hygiene standards put many foreigners off it. You really need to trust the Indian process and you will be pleasantly surprised!!! My favourite 💯% guaranteed

[@kiran-pn8hz]

@@rustyspygoat4089it's great to know u love the food, totally agree with you, hands down it's one of the best cuisines in the world. i understand what u mean about the hygiene, there r no standards in place for any of these yet here, though there r tons of street vendors in India who cook hygienically too, i guess they don really.make it to social media or get noticed. Maybe if u come to India, I can help you with where to go in India to taste the best food and the variety while being hygienic. Cheers!

[@gazellecarlson6543]

Finally have enough green chillis to make this... Yum

[@bigduke6764]

This looks like a real beauty, I can't wait to try it. I got commissioned to make 75 bottles (total) of 3 different kinds of hot sauce this year and this will definitely be one of them. I've got Serranos and Jalapeños and may bulk it out with some Shishitos which came in for me in volume. Great to see you got a Vitamix; a real game changer. Made right here in my hometown of Cleveland, Ohio.

[@jparker8505]

Found this channel during the pandemic and have been watching it ever since ! I love the content!

[@ChilliChump]

Thank you! I'm glad you are enjoying it!

[@Gorbatsjov27]

I love the look of all those chilli plants. Awesome work and preliminary results! Would have loved to taste that sauce!!!

[@psum6537]

This video just found me! My favorite line in this video is,”and less waste”. Too many wasteful people on KZbin. I never watch them a second time. This sauce sounds amazing. Really worth a try. Love my chilis! Thank you.

[@raedgaj3878]

I can imagine the flavour from your ingredients & process, this video actually made me start salivating, no kidding, I was slurping by the end, great.

[@alexszlanina7548]

Made this recipe today.. but used only green jalapenos.. and didn't boil it. Smells great.. w the ginger and corriander

[@symbiot5984]

This recipe is awesome, I've made it a few times now and people are wanting more.

[@normanschillerstrom1226]

Watched this video and ran to the store. Ended up with 6.5 bottles. PH was 3.1. Great flavor 👍🏻 Thanks for sharing Shawn!

[@ChilliChump]

My pleasure! Glad you enjoy it!

[@murdog04]

Looks and sounds delicious! I don’t have any peppers yet to give this a try as of yet. Thanks for all the work you put into your videos. Your audience loves you for it! Have a great Father’s Day weekend Shaun. Stay Spicy! V/R Shane

[@Pixieworksstudio]

I really enjoyed watching that - Thank you!

[@M0uho]

@ChilliChump I must say that, this is the best hot sauce I have made. So thank you. I love coriander, and this preserves the taste beautifully. I even made low heat version for my wife, while she like the taste, the heat was too much. The low heat version was really tasty too.

[@ChilliChump]

It's my pleasure! It's one of Mrs CCs faves too!

[@LeighS02]

Hi, how did you make the low-heat version? 🤔 I love HOT, HOT, HOT, but lots of my friends don't. This recipe is epic, so thanks ChilliChump 😎

[@ChilliChump]

Leigh, for a lower heat version, half the number of hot chillies, and replace with green sweet peppers

[@LeighS02]

@@ChilliChump thanks so much for the reply. That's kinda what I thought - like duh! But just thought I'd check 😁BTW, I am so envious of your garden. My aim is to grow my own chillies, and I need to find some Grim Reaper and Carolina Reaper seeds somewhere. I love, love super hot, but with a tang and flavour. I love making my own sauces, and your video is fab 🤩

[@samogufonianrockstar7510]

🙌I love it ..u know i gna make this👍 ..was thinkn of a green chiili sauce with sour milk or plain yoghurt ..works very well ..love to all u ChilliLoVers🌽❤

[@solanaceae2069]

Big fan of the fresh taste of a green chili sauce. That looks amazing *PS, nice trick peeling ginger with a spoon - I'll have to try that

[@isaiahlynch4113]

I made an all green sauce earlier that was alright I'll have to give this a try. This year is gonna be my first year I also get to actually work with superhots so I'm really excited to see what else you are doing this year.

[@jjcj9413]

I think green chili sauce with tortilla chips is The Fabulous🌹👌

[@shk93]

Cool recipe! i will try it!,,, also thank you for the help ive gotten from you on facebook! i currently have a 1 year Chili and Garlic jar still fermenting, looking forward to when i make it into a sauce :)

[@erikhartwig6366]

Great looking sauce. bet it awesome on fresh spring rolls.

[@ChilliChump]

That would be a good use for it!

[@notmyname327]

Love the recipe and the name!

[@saminashaheen1818]

Thank you sir for your recipe I try it

[@eternal_improvement]

Awesome, thanks you! I am going to try this with green rocotos, my rocoto plant fell and the stem got broken so I have about 30 unripe rocotos :)

[@daleullbricht]

I've been making a very similar sauce using green jalapeño but fresh mint instead of the coriander. I'm going to try a separate batch like this too

[@miked1973]

the taste is amazing, I used turkish green chillies and 1 balcony jalopeno, roughly 120g and recalc the recipe. Cant stop tasting, heat is good, compensated by sweet / sour / acid flavour followed by garlic. This will be the summer dip I always wanted. And I did not reduce the moisture upon heating to preserve the fresh green colour. Hope it stays in the sterilized bottles in the fridge for a while, but I guess it will not last long as I will consume it right away

[@ChilliChump]

I'm glad you like it! It is a favourite in our household. Very tasty stuff

[@JayKughan]

As a Malaysian, I love green sambals, but they're not common. This sauce is a great idea as the basis for a yummy green sambal. Also, I recommend you look up the recipe for solok lada (lada means pepper in the Malay language). It's a local recipe of green chillis stuffed with desiccated coconut & flaked fish meat that's slow cooked in coconut cream. Let me know if you need a hand with any Malay:English translations you might run into. 🍻

[@ChilliChump]

Thanks Jay, I will do some reading on this when I get a chance this week!

[@skhan7118]

Wow every thing looks so good

[@brentholland8609]

Ice bath the coriander, and it will maintain a much more vibrant green color 💚

[@Kaygee79]

Nice Green Chili Hot Sauce! Looks incredible!

[@chrispyg5879]

Good stuff, always learn something new watching your videos.

[@ChilliChump]

Thank you mate!

[@gazellecarlson6543]

Can't wait to try this

[@mardeboer1289]

Chilliplants where to havy and broking, so I made from the green chilli's your recepti (Green Mamba)and it is GREAT. From the Netherlands thank you for charing! I'l have given it the name 'Stoere Jongens' (Tough Guys)

[@ChilliChump]

I'm glad you enjoyed it! It really is tasty! 🔥

[@adamcruz4267]

Thank you for all your videos, learning lots of good things,,🌶️😋

[@Raecrisos]

I do make green chilies condiment of often , for dipping and sauce rarely cook/boil it cause whenever I boil it the flavour seems off we here South East Asian use to raw chili but it is worth a try will let you know how my recipe goes and thanks for sharing bro.

[@WhitepepperFarmshomestead]

The Piri Piri I got from you is growing AMAZINGLY!! Harvesting and saucing tomorrow!

[@ChilliChump]

I'm glad they are working out well for you! Let me know how your sauce turns out!

[@yayemata5197]

Muy buenas tus salsas 👍👍👍👍👍

[@Milaandlukeliketodostuff]

Fantastic video man !

[@ChilliChump]

Thank you!

[@jackrobinson3106]

My god! Haven't checked in on you in a while and you've expanded and them some! Fantastic work mate. Still use your book often. Keep it up

[@ChilliChump]

Welcome back Jack! Yep, it's been a busy couple of years!

[@FaceEatingOwl]

A tip could be to add the corriander last to put back the bright green colour and keep that fresher flavour. I do something similar with pea, watercress, leek soup etc. Anything that is supposed to be green. Minimal cooking of it and add it in as late as possible. Looks so delicious. I'm looking forward to all the sauces and pickles I'll be making later in the season. Scouting for recipes 😉👌🌶

[@papabearspepperchannel8604]

I like this one for my new Green Manalishi F2

[@marcuseaton3496]

Looks delicious! If you add the coriander after heating (with the vinegar) you'd keep the bright green colour better and more of the fresh aromatics.

[@ChilliChump]

If I was only keeping it for a couple of days, then that would be a good idea. But for longer shelf life its best practice to heat any raw ingredients to kill potential pathogens.

[@marcuseaton3496]

@@ChilliChump that makes sense!

[@cecilia12h]

Thank you so much Shaun! I’ll definitely be trying this recipe soon, have got some chilis and some sweet green peppers of local varieties growing in my garden in the French Basque Country. I’m a total beginner growing chilis and peppers (I know, same thing) but I’m already hooked, it’s so much fun. Got twelve varieties going although some are very late, having good hopes they will profit from the usually warm autumn weather down there! 👍🏻 Thanks for your great and inspiring videos, just discovered your channel yesterday!

[@ChilliChump]

My pleasure, and welcome to my channel Cecilia!

[@MrMagoo-fq3ti]

Fresh and refreshing chili sauce for summer 😍

[@ChilliChump]

It's a tasty one!

[@nuhaakram2765]

Thank you sir for your recipe, i try it and it turned out great 😊

[@jorispasop692]

Looks like a great sauce, I'll give this one a try in a few days. Should have enough fresh green piri piri and rawit peppers to make a decent amount of sauce. Still have almost 200grams of green piri piri peppers in the freezer, will those give the same taste/texture as fresh ones or is it better to only use fresh ones? Thinking about adding a bit of them in if the heat is a bit lacking. It will also be a great way to use a few of my fresh garlic scapes. Have been picking all the sweet pepper flowers (started the seeds a few weeks after the spicy ones). So i'll have to get some store bell peppers.

[@Gepstra]

Looks amazing! Will have to try that but no chillies yet lol.

[@coucoubrandy1079]

I discovered this channel just a few days ago. First impressions ? This guy knows what he's talking about! Now if I can get those chillies ! Doubt it though. Hmm, coriander and loads of garlic ! Waiting for new videos, and man ! I believe that you have inspired more people than you guess ! 😃

[@ChilliChump]

Thank you. That's very kind of you to say! New videos come out every week, so hopefully they keep you entertained!

[@Aaron5571]

Another handy use of a spoon is to deseed and deplacenta peppers. For this, I find it's even better if you use a grapefruit spoon with the little teeth at the end. Typically I use this if I'm trying to omit any additional bitterness. It's also helpful in making stuffed peppers. Great video. Thanks.

[@Observer7053]

Excellent video and presentation. I hope guys watching will find it quite useful. Had it been Green Heat or Fiery Green instead of Green Mamba, it would be comfortable....just a joke !!! One small suggestion : when you're sending these glass containers a bit far away, addition of a little bit of Sodium Benzoate (before that pH test) would have assured you of its lasting freshness, for sure. Please try it once and see the results. Good luck.

[@Jane-ez7yl]

I have poblanos and green lemondrops left i will make this!

[@frankfrank6541]

Thank you again.

[@felixdzerjinsky5244]

Garlic, ginger, cilantro and peppers just ground together is pretty much a green Chutney.....also very tasty on, well, everything.

[@jenalynplaza7525]

Thanks for sharing your recepei,I will try to make it 🥰

[@felfelatyhotsauce536]

you'r the best...Thank you so much

[@HomemadeCanada]

Love this chilli sauce. Awesome 👏

[@michaelbarrett2346]

Thank you

[@MuhammadHussain-jg6or]

Hi. I have been watching your videos for the last few weeks and gotta say I really love them. I'm from Pakistan. You love chillies and sauces and I love chillies and chatnies 😊. Starting a few chilli plants this year. Habaneros to be specific. Wanted to share with you a chatni/sauce recipe to try. And had a question too. The recipe is for one serving. I think you'll like it. Grind one teaspoon of dried pomegranate seeds, 1/4 teaspoon of timur pepper (Xanthoxylum armatum) and 1/4 teaspoon cumin. Salt to taste. And 3-5 chillies (normal hot) grind all together and make a paste. Then add 3-4 teaspoon of yogurt, blend and enjoy. You can add some cilantro in the second version. Try green chillies with cilantro and red without. The question I want to ask is which are the top 5 sweetest most flavorful chillies according to you. Not spicy but flavorful and sweet and juicy. Cheers. Sauce looks great btw.

[@ChilliChump]

Hi Muhammad, I'm glad you are enjoying my content! Thanks for sharing your recipe. With regard to your question. There are many great chillies out there. One of my favourite sweet chillies, which has a little spice...is the Antep Aci Dolma. I have a video on my channel where I review it. The Peppadew is another great tasting sweet variety..with a little spice.

[@sifat9667]

Good stuff thanks. We have a variation of Nandos in Dallas. It's Peri Peri but not really Nandos. They taste so good!

[@stevankolarevic8626]

SUPER GREEN BRO! 🍀🍀🍀🍀 CHEERS! 🍺🍺🍺🍺🍺🍺🍺🍺🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🥵🥵🥵🥵🥵🥵🥵🥵🥵🥵🥵🥵🥵

[@linaso9739]

Picked some green peppers, will try the recipe. Unfortunately, I'll need to make some adjustments since I've got 10 times less peppers. 😃

[@ChilliChump]

Hopefully you have enough for a couple of meals!! 😊

[@mimicolvin3200]

Is the hot sauce once made shelf stable? How long will it stay shelf stable. I make hot sauce and I water bath it so it will last longer. We eat hot sauce periodically. Thanks for sharing this with us. Something new is always greatful. Bye for now from Alabama.

[@sirdennisthegreat6512]

Imma definitely do this, but I'm adding way more garlic cause garlic is life, that won't mess up the taste will it👀

[@PaulTMaack0]

I watched the video all the way to the end. Even though there's zero chance of me making this, or anything even remotely like it. lol. Love the videos, even if I don't love the ingredients. :)

[@ChilliChump]

Lol thank you mate....don't worry, there are a few coming this year that you will love!

[@diegoq8417]

Beautiful 💚

[@chrislaing7108]

Regarding peeling the ginger, if you're confident enough with your knife you can just flip it over and use the back of the knife to peel the ginger. Keep the ginger vertical according to the side you're peeling. It's useful if you are in a rush/can't be arsed to fetch a spoon :)

[@chrislaing7108]

Also, nice sauce :)

[@paolof4081]

Just made this thank you very much for your recipe it’s absolutely delicious 🤤

[@ChilliChump]

Excellent, I'm glad you like it! ❤️🔥

[@paolof4081]

@@ChilliChump I loved it so do my daughters gonna make some more this weekend it’s nearly all gone😁again thank you very much

[@chicoern]

What do you think about using honey fermented garlic on the sauces? Tried once and cannot stop using it. Also I think maybe a little of that lime zest would be awesome in this sauce! Awesome video, thanks!

[@kylehazachode]

Nearly the same recipe as my green Thai dipping/hot sauceL just add 3 tablespoons of fish sauce and some mace. To turn it into a dipping sauce, I'll add some of the hot sauce to a ramekin and add more lime juice and a touch of fermented coconut vinegar. My Prik Chi Faa plants produce way too many green peppers really early in the season. This is normally my first non-fermented sauce of the year.

[@ATXHotSauce]

Great recipe ....

[@ChilliChump]

Thank you mate!

[@spudd86]

I'd like to see you look into things like gouchujang, doubanjang and other Asian fermented chilli pastes. There's a whole lot of flavour in those. They're frequently not just chilies.

[@GoingMod]

@ChiliChump What kind of garlic doe you use and do you buy some bulbs ahead use and let them age on the pantry? I used to work in food service and the pre-peeled aged garlic always tasted like garlic and not spicy to me and the store bought bulbs I buy now are not very garlicy and pretty spicy unstill cooked down/carnalized.

[@Dead-Cold]

Damn nice looking sauce Shaun, gonna try something like that myself when mine are ready 👍🌶

[@ChilliChump]

You will enjoy it mate!

[@chrishendy5171]

This is really nice ! How would you go about lowering the ph ? mine has come in a bit high because I needed to half it .cheers

[@ChilliChump]

You could add more vinegar. Or if you don't want that flavour...use some citric acid, or even lemon juice.

[@chrishendy5171]

Awesome! Thank you

[@dylanharris5975]

Unrelated but I was wondering about the pulp left over after straining a sauce. Can I add that pulp into my next ferment or will that cause issues? Thanks so much! Keep up the great videos😁

[@Locomaid]

Just finished making the recipe. Rave reviews from my peeps here for dinner

[@ChilliChump]

Brilliant! I'm glad it was enjoyed!

[@iordacheliviu]

Hi Shaun, looking forward to trying this recipe, do you think it would be worth it to ferment the chillies before?

[@ChilliChump]

I have tried it fermented, but prefer it this way. Also, fermenting unripe chillies can be challenging and risky!

[@madcraic3283]

Woohoo, the first sauce of the year! Thank you Shaun. Now i am even more envious! I had 2 Buena Mulata (Ripe) 2 Filius Blue and right now like 3 BM (ripish) 3 pretty puple and 2 green Hab Orange. This is nowhere near enough for any sauce!😭

[@ChilliChump]

You could make a small batch!

[@madcraic3283]

@@ChilliChump Yeah i guess, but for me that sounds a lot of effort for not alot of produce. I think i'd rather make some sauce out of 1 of the ferments i have going!🤩

[@georgeprout42]

I grew filius blue last year, they were very pretty to grow but thought they lacked any flavour. Plenty of heat in them, but they were disappointing when it came to the kitchen. YMMV of course!

[@ChilliChump]

Filius blue is more ornamental than anything else.

[@Jane-ez7yl]

My peppers are late garden pickings no time to rippen we had freeze in late september here in Mn.

[@jefferyrasmussen8258]

@ChilliChump what model blender do you use for your shop??

[@salma0000]

I've got a bowl like that from ikea❤

[@stuarteaston5459]

Awesome idea, I've been dying to make my first sauce! Do you think 100% green cayennes would be OK for this?

[@xunxhinexuicide]

I reckon it'd be fun to find out!

[@chrislaing7108]

I'd probably mix it up a lil bit as Shaun does in the video, otherwise you might have to compensate with extra sugar/salt/vinegar. That's not a 'no' from me at least. Experiment and learn.

[@aspjake123]

Love me green sauce, for me better than red!! Awesome video mate. That cilantro you have added is awesome as well. BTW If you read this what are your thoughts on adding tomatillos?

[@ChilliChump]

Thank you. Tomatillos are great. Not sure I would use them with this specific sauce. But they are a great addition for some sauces. I would add a little emulsifier if using them though, due to the high liquid content.

[@mrprakash437]

The recipe looks interesting and I want to give it a try. How will it last longer without a refrigerator?

[@ChilliChump]

You would need to check the pH (acidity level) is below 4.6 and heat pasteurise (but that would change the flavours)

[@chrislaing7108]

Have you tried/grown some other Indian varieties? On top of the lovely Kashmiri you have the guntur, salem gundu(sp?), an another big long wrinkly one I can't remember the name of right now. So many chillies! (apologies if I spelled any of those wrong)

[@pietsnot1958]

Looks like a great sauce! No worries it will be shelf stable with that Ph but aren’t you afraid of it starting to ferment once it is in the bottle?

[@ChilliChump]

Lactobacillus is generally inactive below around 3.5. Also, heating kills the lactobacillus bacteria

[@pietsnot1958]

@@ChilliChump Thanks! I didn’t know the ferment ends more or less below 3.5 pH. The ferments (wines for distilling, so with yeast) I am used to slow down at this low of a pH but dont fully stop. I was mainly wondering because you kooked the sauce, cooled it down and then added it back in the blender with unkooked sauce still in it.

[@linaso9739]

So, today I have made it. Amount of the peppers was so small that I just could not follow the proportions. I could not even blend it properly with the stick blender. Still, the sauce came out amazing. Will definitely make it again at the end of the season with the remaining unripe peppers.

[@ChilliChump]

That's excellent! I'm glad you like it mate!

[@Nigelgelee199]

Very nice recipe 😍. Will try this when my jalapeños get ripe. I am dreaming of making a hot sauce with bacon in it. Do you have a recipe for that? I never tried a sauce with fat in it.

[@kdykes]

This looks fantastic - making some with some later season yet still cheyenne chilies - all the orange ones are being used fresh or pickled. Will this store best in fridge? Any thoughts on shelf life? Rather new to this so just wondering. Thanks

[@ChilliChump]

It tastes great! Shelf life depends on a few factors. But make sure everything is sterilised and sanitised correctly, and you will get a good few months from it. I still have a small bit left from this batch that is just fine

[@n9ne]

use a dehydrator if you want to keep the color? not sure if it actually works though just an idea/thought

[@lawrencedale9629]

Love a braai...now a gas braai. My SA buddies have forgiven me though! (Provided they can come round after the cricket !) How hot is too hot for chilli's though? Air temp In the greenhouse is so different to soil temperature I don't know what to measure?

[@sweetsourpork111]

I scale fish with a spoon. The cheap spoons work best they have a terrible edge that works a treat 👍

[@Sebastian-fj1ze]

Looks very tasty, could you please also share the spray bottle you are using to sterilize? The ones i got last season are more spritzing than spraying :(

[@ChilliChump]

I have had issues in the past too! The ones I use in this video, I got from Costco. And I haven't seen them there since. These are others that I use that are really good too geni.us/Spraybottles

[@lonewolfshepherd2348]

Hi one quick question where do you get your starsan from ? I'm having a bit of trouble getting hold of some. Another great video just picked the green chillis and a couple of green pepper (your seed kit) cant wait to try this one out. Cheers

[@ChilliChump]

I have a link to it in the description of the video! Should take you to Starsan or an equivalent I use here in the UK when I can't get Starsan (Same active ingredient).

[@lonewolfshepherd2348]

@@ChilliChump thanks

[@ChilliChump]

No problem, let me know if you are still stuck getting hold of it. I have a few other sources

[@lonewolfshepherd2348]

@@ChilliChump all good just after your answer found some on a homebrew site. Same stuff best to be clean and safe. Thanks again. Ps did a version of the green mamba, I think it's a great tasting sauce !! Mrs reccons it's a bit too lively, wonder what she would think if Iused a big black mamma. Nah that would change it to much.

[@ChilliChump]

Mrs CC is a big fan too! Had some last night on chicken fajitas.

[@aussiebornandbred]

Gday mate, just one quick question, does starsan last unmixed for a long time? I have a bottle that I've had for about 6 years, do you think it would still be ok to use? Thanks mate, I always enjoy your videos👍👍

[@ChilliChump]

Should be ok. Just do the same as I talk about in this video. Test it once mixed, make sure the pH is sufficiently low enough.

[@aussiebornandbred]

@@ChilliChump thanks mate👍👍😁🍻

[@danyhassig6497]

cool, learned a lot from you. did you leave the starsan in the bottles or were they rinsed out with water? Best wishes

[@ChilliChump]

No need, it's a no-rinse sanitiser. Rinsing with water will negate the purpose of it

[@danyhassig6497]

@@ChilliChump Thank you for your prompt reply! really cool tool, I have to have it too. thanks to you i'm using xanthan gum this year and i'm very enthusiastic about the first attempts. I like it when my everyday sauce has a great aroma but is not too spicy. (e.g. Bahamian Goat / apple vinegar / apple juice / cane sugar / salt / xanthan)😍

[@GrypMySlang]

Awesome Recipe!! Thank you. Would it work to use green peppadews or Bishops Crowns ?

[@ChilliChump]

Both are from the baccatum species. I don't really enjoy the taste of the unripe baccatums. But give one a bit and see what you think.