Jigsaw - 🔥SUPERHOT🔥 fermented homemade hot sauce!
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
- Time to make some hot sauce from my Fatalii Gourmet Jigsaws! I show a new method I have been trying: Vacuum Sealed fermentation.
** Bottle Number 1 has been bought! **
The password was in the video :) "spicybanana"
Vacuum Sealer: geni.us/vacuumseal
Food mill/sieve: geni.us/roslefoodmill
Funnel: geni.us/bottlingfunnel
Vacuum bags: geni.us/vacuumbags
My recipe book is out. Get yourself a copy today! www.chillichump.com/product/c...
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This book is widely regarded as one of the best on Fermenting: geni.us/artfermenting
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*** First bottle has been bought! 5 more to go! ***
Just an idea, mark them with a number on the bottletop, when you are filling the bottles. People then can see their bottle getting filled and capped. After receiving #? Would be really cool as you are recording it. (For me this is too much heat but got 4 pots of 3-500k going now.) But the seal bag idea, just changed everything. Soak them in brine, then put them into the bag. Tomorrow Ill receive my new vacuum sealer. hahaha, just ordered one.
Please send one bottle to Brian Ambs for review on his channel.
I don't have Instagram...where do I get the password man...!
@@goonygoogoo2 the first password was in this video. But has been used. The next one is coming up soon. Won't necessarily be Instagram. Could be any of the other ways I mentioned too...including my videos
Gathering from your reaction, it might be a good idea to put the number of a suicide prevention hotline on the bottles for the future buyers :)
He pours it on the spoon and you just see him questioning all his life choices in that moment
I love the hesitation on his face every time he's about to taste a really hot one
You're so funny. I've never seen someone so enthusiastic about peppers and so scared of them at the same time 😅😆
He respects their power.
It's not the initial burn you have to worry about. It's what comes after that can be a white knuckle ride in the loo.
That's how you know he loves peppers.
watching your brother in law try this is going to be priceless
I really appreciate how you share your process and aren't all secretive about your making of these awesome sauces. Just like Tobasco, they have nothing to hide and have shared their entire process from beginning to end. And we still buy it just because it is a known hot sauce staple. It's easier to buy than make it ourselves. Even though we know how exactly to make it. Just like yours. I hope it doesn't take too long for you to hit the market. I know for fact, you'll keep the quality supreme. Because you love your hobby.
Thanks for all the awesome videos!
That's the best taste test I've seen on you tube - classic
Love your videos. I never knew of the vacuum sealer fermentation for small batches, great idea. You have certainly inspired me into growing and fermenting chillies.
I have been making fermented sauces for about 3 yrs. I never tire watching him try the sauces. I’m fermenting habaneros with a few Carolina Reapers thrown in. This time a mash.
Love it!! Your Chanel is GREAT!! I have made hot Sause because of you!! KEEP up the great work!!!
Still in school when this came out, what a good way to start my weekend, keep up the good work!
I've never heard of that fermentation method but I can't wait to try it. I usually do quart jars so this way will allow me to do smaller batches. Thanks for showing this.
Super excited to be getting this soon...
I just love watching your videos, and watching you try the sauces makes my mouth water!
I appreciate you watching!
I love dangerously hot sauces and I deeply appreciate your knowledge being available to me. I’m about to mix a couple of gallons in a batch of hot barbecue sauce and this is one of many good resources. Thank you.
Needs to be added to the next cookbook!!!! 🤤🤤🤤🤤
Loving this seasons videos. Always taking one for the team! It’s Summer here in South Australia, can’t wait to start making sauces. Just need a bit of help from Mother Nature ☀️
You have me addicted to making my own hot sauces. Thank-you. Made a few glazes for friends to put on wings and ribs, they were a hit with them. I was told my ferments were just to damn hot. I must say, they had some serious fire to them and I live for heat. Thank-you again sir, you keep my love of heat looking in different directions.
I really love this channel! So much awesome stuff - big fan of hot food, chilli sauce and growing plants. Also a South African living in the UK! Keep up the good work my man!
Thank you Michael!
Shaun, the bottle method - with the airlocks or periodically manually relieving pressure - has been driving me bananas since I started. But I use my vacuum sealer for everything, so I am going to use this method in future. Thanks for sharing - and please let us know what the disadvantages are.
And by the way, I keep saying it, but watching your reactions to the sauces is just about the best part! (Also the Arduino stuff. That is really cool as well.)
Can not wait I want to try that
Wow, I didn’t know about this method. And I have a sealer too 😀🌶🌶🌶🔥🔥🔥
I definitely have to try this out too. I have some Carolina Reapers and Scorpion peppers calling
Haven't watch it all yet but awesome video chillichump!!! can't wait for my book to come now XD
I'll be on the lookout, I WANT ONE!
the password/scavenger hunt idea is genius!
Please do collaboration with the Hot ones. Looking forward to your review of their last dab.
Like times a trillion
Pure Venom... Awesome. Wish I was quick but I am a turtle. Awesome way to give out the buying power.. another great one. Thanks.
Haha when you open the bag... "wow Jesus" 😂
I was waiting for the cought when u opened the bag!!! Priceless!!!! 🤣😂 @4:07
The spiciest man in the world. Stay spicy my friends
Don't let comment trolls get you down! , Your vids are awesome, and we totally believe your tasting the sauces, why wouldn't you? 10-12 months planning (growing the peppers), 6 weeks fermentation, how ever long it takes you to make the sauce... Gotta be something in it for you! 😂
Well, thats my thinking too! Why would I go through all the effort to grow my chillies, then make the sauces...if I am not going to actually use the sauce? But there is always going to be people that question these things.
Looks like a great and potent sauce. My friend bought me some of the sauces and we tried them straight, we felt your pain. Looking forward to spring when I can start planting. Your videos are fantastic.
Thanks Samuel! Won't be long before Spring!
@@ChilliChump yes sir. This will be my first year gardening. Going get my raised beds built in the next few weeks.
LOVE FROM EGYPT
awesome AWESOME AWES0ME CONTENT!!!!!!!!
I think I'll let someone else buy this one! The vacuum bag fermentation is brilliant though. I have to do that for small batches.
Great video, can't wait to have a go at making it myself. Where do you purchase your small flat bottles from?
Damn! I missed it. Outstanding as always! Cheers!
There are still another 5 bottles! 😀
@@ChilliChump :) I'm pestering my daughter to set me up on instagram as I type this :)
Hi from a fellow Saffa that is based in the UK. Been looking for recipes for making hot sauce with the fatallis that I’m growing and yours is the first one I found. Thanks for the recipe and this really great video :-)
Howzit, and welcome to my channel Andrew!
@@ChilliChump Thanks. Will look through the rest of the chan to see what other hot sauce recipes you have as also have choc scorpions and aji lemons on the go. They are thriving as they get direct sunlight from sunrise to sunset as I move them round my garden each day to follow the London sun :)
@@AndrewRycroft I also have a recipe book available from my website! Www.chillichump.com/shop
i ordered that vacuum sealer :P
Finland mentioned we shall meet on the marketsquare!
SpicyBanana is the password for today, but I'm watching this video about 10 hours too late. Lucky for me I"ve got 3 Fatalii Gourmet Jigsaw's just transplanted up into their final pots yesterday so I'll hopefully be doing a ferment in 5 months time !!
this looks a bit too hot for me, but i did manage to snag one of your buffalo! cant wait to try it!
Love your content mate 👍, gives me inspiration
Dude... I'm AMAZED you don't wear a respirator when you're processing that stuff.
I want a bottle of this!
Have you ever tried the Aji Amarillo used alot in Peru it's probably one of the best chillis I have eaten ive yet to make a sauce using them but they are really sweet and still spicy
You've made me addicted to sriracha sauce. I hope you understand that.
Sriracha sauce is a gateway sauce to the superhots 😆lol🔥🔥🔥🔥🌶🌶🌶🌶
I want bottle 2! Lol
Hey Chillichump
Love your vids. Learned about vac ferementation today becuase of it.
Can you add a link to those hot sauce bottles you used?
Man my head sweat when I see your videos,,,Lord have mercy
You Sir are bonkers :D
8:03 who the hell would think he's not actually tasting the sauces lol wtf?
Fear the heat!!
Love your videos, man, and can't imagine how hot that sauce must be. I stopped going for hotter, after trying a ghost pepper sauce. To my tastes, beyond habanero is just inviting torture 🔥😵
Looks like a burner for sure bro!!! Dang!!!
I think at least 6 people are going to die from this sauce lol
Nice work! 😂
Hi Chilli Chump, love your channel, I was wondering if you need to cook your sauce to make it more shelf stable or is the low ph enough to stabilise everything? Thanks
There is no need to cook your sauce when fermenting. But it isn't a problem if you wanted to cook it...it is a good way to sanitise during the bottling process and stop the fermentation if you are unsure.
Shame you didn’t have about 50 bottles of it for sale 👍 I’ve got to point now I can eat a whole fresh scotch bonnet without battering a eye lid where as my wife can’t eat fresh jalapeño, I’m going to grow some super hot next year can’t wait 😊
thoughts on washing out 2lt milk bottle and adding air lock ?
I’m growing this one at the moment. Maybe regretting it lol I better stock up on milk 🤯
Hi! I just LOVE your videos. 😊 They’re fun, methodical, educational and highly addictive. 😊 But have you tried to make the sauces from Nando’s restaurant? I fell in love with them when I visited London in 2017. Since then I’ve tried to get those sauces but can’t find them. I’ve also tried to locate a recepie online that at least taste like those sauces, but I haven’t manage to do that. Perhaps you could give it a try? Of course there’s only one sauce that’s in my mind... the xxhot one... 😊
Have a nice day!
Hi Roger! It's one of my favourite restaurants! And I made a video on my version of the sauce th-cam.com/video/lfYDh_VoTWs/w-d-xo.html
Remember > glass melt! if to hot ! LMAO OMG THAT NARLY HOT! > i never thought of Vacuum Seal Fermentation! WHAT A GR8 IDEAL! sounds like you need to wear a GAS MASK
Can you add other ingredients to the bag like garlic? Can i rehydrate peppers and use this method?
You are much braver than I am. Unless I can tone down the heat of some of those peppers, I am not going to kill my taste buds or myself.
Your tolerance does build up....but yeah, it still hurts regardless! 🔥
I want to try making a fermented hot sauce and I have a vacuum bag sealer. Do you still think that methos is as good as doing them under brine in a jar? Thanks.
Awesomeness
The whole idea alone of the vacuum sealer... 👀 **opens new window, google, vacuum sealer. :)
@chillichump loving your channel. Thank you for the content. Would it be possible to make a fermented hot sauce with an abundance of green piri piri peppers that I have? Not the best of seasons for me this year and I have many unripened piri piri. Thank you.
Thank you!
It may be possible, but I don't typically recommend fermenting unripe peppers. The lactofermentation process needs the sugars from the ripe peppers to do its job effectively (i.e. create lactic acid and reduce the pH).
Where did you get the little bottles?
After watching you struggle like that after taste testing, it's safe to say this is one hell of a hot sauce.
No pain no gain! Lol.
Where do you source the little empty hot sauce bottles
i could easily use up one of those tiny bottles with a few meals, I make and buy super hot sauce buy the half gallon.
"What a beautiful smell....." Throat burning well beyond hell!!!!
I sweated with you, watching your test jigsaw
What type bottle are you using?
I bet this sauce was amazing, heat and all!
It was really tasty. Still got a couple bottles for my personal stash thankfully!
@@ChilliChump Gotta love those personal stash bottles.
Send some of your sauce to Hot Ones TH-cam show...lol
Love your videos. Can i ask where you get your 150ml bottle shrink caps from, cheers
Hi Mike, I get a lot of them on eBay. I just keep an eye out when I see deals and buy a load of them. You would think they would be easier to get hold of
great vid! what is the chance that the bag will rupture due to gas pressure?
I have had a few others which have expanded much more than that...no rupture yet thankfully! But all you need to do is cut a small slit in the bag, and release pressure...then seal again
Try vacume jars instead. Wash and reuse.
Hello! Love the video and I have a question for you. I understand if you don't have the time to answer all the questions you get :) I have tried the vacuum bag method and I have a problem with sealing the bag because of the liquid that form inside the bag will make it hard for the vacuum sealer to actually seal the bag, it only seal it partially. What I have been doing is to stick the bag in the freezer for a couple of hours and then vacuum seal it. Do you see any problem with freezing it first or do you have some tips? I was kind of surprised that my sealer were unable to seal it as it was a model with good reviews and mid range price.
Hi there. I wouldn't freeze it...this will hinder your fermentation process (will cause the lactobacillus to become dormant or die).
You need a vacuum sealer that has a wet or moist setting like the one I link in the description of this video...or the newer one I use which I linked in my video from last week.
Thank you, and woah you're quick :) I have a sealer with moist setting, I will do some more research and testing with it.
Thanks a lot, I really appreciate it and your videos are so very nice :)
I have been watching your videos nonstop since I found you channel a few days ago. I even went out and got all the stuff to start fermenting a batch of habenero sauce (this might be the hottest I can go. I didn’t catch that there is an anti caking agent in the salt that I got. The fermentation has been going for 2 days now. Should I toss it and get the right salt, ow will this be ok for a 5 day fermentation (I am only going 5 days because I just cant wait, the anticipation is killing me)?
You may get away with it....keep an eye out for any small bubbles forming on the chillies in the ferment.
Ok perfect, it is bubbling like crazy. I just wasn’t sure if that anticaking agent would make me sick. Thank you for responding!
@@jesselords1546 the anticaking itself won't make you ill, the reason you want salt without it is because it can impact the ability of the lactobacillus to do its job. But if you are getting activity you should be fine!
wanted to buy but ain't have no password spicyApple?
It's strange that everyone that comments acts like an expert. It's obvious to me you try the sauce
I wouldn't have a channel for long if I faked things like that.
Please send one bottle to Brian Ambs for review on his channel.
Gregg B would be a great collaboration
I would love to see you do the deathnut challenge! I am guessing it wouldnt even phase you
I am trying to source the deathnut challenge. Am curious to try it! I recently did the Paqui One Chip challenge on my live stream: th-cam.com/video/t93m_U44KiM/w-d-xo.html
@@ChilliChump www.amazon.com/Challenge-Carolina-improved-including-Scorpion/dp/B07KCGYLK7
I am in the UK
@@ChilliChump last i knew Amazon shipped to the UK, am i missing something?
Which model of Nutribullet do you use?
I don't use a nutribullet. It is a nutrininja geni.us/nutrininjablend
Hey chili chump I love watching your Channel I've learned a lot. But here's what I need for you to make so I can make it to. I need you to make an Ultra garlicky Mega hot blue cheese hot sauce. I was thinking maybe chocolate bhutlah and Primatolly's. Comment what you think a future video.
Hi Jory. Interesting concept! I'm guessing there is a sauce you buy that is similar?
The fermented reconstituted 7yr old ghost peppers (with starter from another batch) made a very very hot sauce. I put two drops in my mouth and swallowed. My toung got very hot and my stomach started to hurt. Habs for me going forward. I used the medium plate in the food mill but it still seems to have a lot of solids and is separating. Not sure how to draw the line with solids. I did scrape the bottom of the mill into the bowl under the mill. Any tips?
Hi Jim, are you asking about how to get less solids in your sauce? Or about how to get the sauce not to separate?
CC, I watched a few more videos and it's all preference. I will get some ZG to test with. Are you happy with the flavor you got from dried peppers? Mine is dark and not as tasty as fresh peppers, it seems. How do you choose between v-bags and jars to ferment in?
Can you explain the purpose of the mill and how to do that and when in the process?
The mill squeezes out the liquid from the mash, and keeps behind the solid particles. I do it just before processing my sauce
why did you have a darker color peppers at the begining?
How do you mean? The dark ones are Chocolate Gourmet Jigsaws, and the red ones are normal Gourmet Jigsaws
Does the bag ever pop when you do the vacuum seal process?
Not yet....I have had one that blew up way more than this, but you snip the corner, and let some air out...then reseal.
When fermenting in a bag like this, do you have to "burp" the bag? I imagine if you left it too long, it would eventually pop, right?
I show it in another one of my videos...basically I snip a corner and gently let the co2 out, then reseal while it is still expelling co2, without vacuuming again
Question bud, do you ship your sauces to Canada? I'm just starting my hot sauce journey and I really wanna try some of your home made ferments!
He ships anywhere in the world, if you're lucky enough to get an order in before they sell out :)
@@nefstead Perfect. I'll keep my eyes peeled for the next batch lol.
Cheers!
What if you thinned the mash with chilli oil?
I wouldn't suggest that...unless you were going to keep it in the fridge and use it within a couple of weeks.
With all the fermentation that you've done I'm surprised that you haven't tried making your own mead.
Hello Sir, where did you buy your bottle cap seal (black)?
Are you talking about the seals I used in this video?
@@ChilliChump yes sir :) pretty elegant.
here. hot sauce with black seal at the background on 8:39
Do you ever reuse bottles and caps? Not for sauces your selling, but your personal use stuff?
for myself, yeah I would do that. Grolsch bottles are a personal favourite. In fact I think in one of my earlier videos you see me using one.
You need to do a tasting with your brother and your brother in-law again. Your brother seems to have an iron mouth lol. Great video Buddy.
There will be one soon! Just need to find the time for these things and also have a good number of my sauces to try! Getting there
Is there another substitute for the white wine vinegar?
Apple cider vinegar would work well too
Man thank u i was hopin u were gunna say that thanks☺☺☺