I'm Brazilian and I don't know how, but the Portuguese subtitle appeared for me for the first time on this channel. THANK GOD! I don't understand 50% of what is said in the videos. I learned the recipes just by looking. I hope the Portuguese subtitles are active at least in the hot sauce recipe videos. This channel is great.
at 11/3 this year I started fermenting and pickling 2 kg of pepper, the last jar(6 months fermentation) is almost finished after few days of opening and I'll make again. we all love how it tastes like, I might make this recipe too sadly the pepper plant I sow on February died idk why but I'll try later I'm really grateful I found your channel..
Mr. ChiliChump I made a batch tonight and turned out great. I used 430g red jalapeños and also about 45g of leftover sliced carrot. I was surprised at how orange the color turned out. Instead of muscubato I tried brown sugar with a little black strap molasses. For fish sauce I used a vegan one I’d made a while back. Oh and I have no problem with xanthan gum so I added a bit. The jalapeños at my local _supermercado_ vary greatly in heat. Today I was lucky enough to get some really hot ones. Right on the edge of my comfort zone but I’m very happy.
I made a variant on this sauce just now. It used my fairly mediocre harvest (~1/2 gallon container of peppers), which had quite a few habaneros in it. It is delicious, and right at the upper edge of my spice tolerance.
Nice to see your stirplate back in action. Love to use the stirplate, inspired by ChilliChump of cause ;-) Prefer to first do the stirplate and then sive out the remaining bits for max pepper content and flavour.
Hey Shaun! Great video as always😁 I would be interested in a video comparing this sauce and sriracha side by side. Look forward to all your videos. Regards, Andrew
My tip: If you want a veggie alternative to the fish sauce, try subbing for a tbsp of mushroom ketchup, either home made or the Watkins brand is found in most larger supermarkets in UK. Not got the complexity of fish sauce but still gives a good hit of umami where you want it. It's more liquid than other ketchups so subs really well when this or Worcestershire sauce is suggested for the veggies. Love the content, keep it coming.👍
So so good sauce! 😋 I've used Buena Malata and Hungarian Wax (2/3 - 1/3), added some glutamat to have umamy as there is fish allergy in family. Some xantane gum to fix and thicken the sauce. A bit more salt and sugars taste better to me. Set pH to 3.6 and bottled warm.
Thanks for sharing. I can't believe YOU ran out of Sriracha and had to make more! I would like to have access to more red chiles. All I see at the store are green chiles, except for the Habaneros.....
Not really...but of course always hope my videos get seen! I try to make sure I improve at least one thing with every video I do. Gradual progress/improvement!
Nice! Recently found your channel and tried a few of your hot sauces. I also just ordered your book, so I look forward to trying more of your recipes. Keep up the good work 👍
Shaun your video editing is awesome! Some real quality content here. I love the video! QUESTION: what makes the sauce “Sriracha Sauce”? You mention we could use different ingredients, but didn’t know if that would change it from a Sriracha to something else. Awesome video! Stay Spicy! - v/r Shane
Thank you! The mix of sweetness, the heat level, the tang, and the garlic makes it Sriracha. There are hundreds of different recipes out there for this. I have a couple more complex versions I make for myself, but requires more time and effort than this one.
I don't like simple carbs typically....so honey as well. But I am keeping this recipe accessible for folk. If I was making a low carb version, I would use erythritol normally.
In place of fish sauce, you could soak a handful of dried shiitake mushrooms in the water you're going to use, if you do want to keep things vegetarian/vegan, or if you don't like fish sauce. Not quite the same flavor, but it's a great flavor all the same. You can use it in addition to the fish sauce, as well - even more flavor.
I would adjust the recipe quite a bit, when you ferment you change the acidity and flavours of the peppers. I will share my fermented version in future.
Hi James, you can substitute the sugars with erythritol, works great and is keto friendly. (I eat a ketogenic diet mostly). By the way, this isn't fermented.
@@ChilliChump thanks so much for the quick reply. Sorry I knew it wasn't a fermented version, I should have stated that I wanted to do a ferment. Appreciate all the great content. Cheers from Australia
I just got my hands on a bottle of the last dab by heatonist, containing the pepper x. Been watching you for over a year now and I'm curious of your thoughts on these super hots from Carolina and the sauces they're producing. To me, it's super tasty and boy, did it kick the pants off me! Love your content, the info is superb. Stay spicy🤘
I actually just received a sauce from a subscriber which has Pepper X in it. Will be trying it soon. I have plenty other superhot sauces I have bought, as well as the ones I make of course! They each have their place. I like a sauce that is naturally hot (i.e. not with added capsaicin extract)
@@ChilliChump awesome, sir! And I 100% agree, the extract is something I do NOT want to mess around with. It's amazing when you can get something natural that blows your mind and taste buds without a physical break down lmao. Cheers chump
Hi, I'm making my first home-cooked fermented sauce. I haven't got a PH meter, do I really need to add vinegar to protect my sauce from harmful bacteria or I can protect it in another way? You see I'm not a big fan of vinegar and it looks 1:1 proportion is too much. You're doing great and helpful videos. Nice work keep it up :)
This is a recipe for beginners to fermenting, to be extra safe in case you were not able to ferment through thoroughly. I have other recipes that are fermented, that don't have vinegar added. I add vinegar to some of my recipes only for flavour....by fermenting, it should bring the pH down low enough that no additional acids are required. Fermented recipes: ruclips.net/p/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF Hot Sauce recipes: ruclips.net/p/PLuQ_ySnkV1emnrUiann1se5l06Ze3gIF6
Original recipe sriracha is quite a bit thinner than what is commercially available these days (like the rooster sauce...Huy Fong). But I like both types....variety is the spice of life 😄
@@ChilliChump thanks looking forward to making this non ferment hot sauce while I wait for my cayennes and Trinidad scorpion peppers are fermenting for other sauces. Hope you and the family are well during these crazy times and look forward to more videos!
As mentioned in the video, I normally ferment when I make larger batches of Sriracha sauce...unless I want the quick version like I show in this video. I get asked all the time to share recipes that don't require fermenting...which is why I put this one out there. Adding the fish sauce adds the umami flavours that fermenting would normally bring. I have a very large batch of my fermented Sriracha on the go at the moment...its almost ready!
I don't think it is the best chilli for this. The flavour profile is quite different. Could still be an interesting sauce with them, but may not turn out the way you would expect.
I just watched a prohomecook's video on making vinegar at home and I though, why not try it with a sweet pepper? Its a different acid than hot sauce so I wonder how different the flavor would be. (Carolina Reaper wine lmao) or will peppers not work for that kind of fermentation?
@@ChilliChump guess there is only one way to find out... imma try a small batch of starfish peppers I have. I might add a touch of sugar to give it a bit of a kick but I wonder if normal bread yeast can get enough alcohol to turn it into vinegar. Might have to grab some wine yeast. He did say wild yeast and I don't think he added any but with my luck it would all go bad in a couple days lol
I saw that video yesterday as well. I've plenty of jalapenos this year so may well give it a go. Jalapeno vinegar, even the name sounds delicious 🥰 Video here btw ruclips.net/video/V9nfVu9zGxk/видео.html
List of favourite chillies? I commented on my last "Checking out chillies..." episode that I will release my list in the future...once I have done more episodes in that series. So that people have a reference point for all the chillies I mention.
New sub here. I really like your channel , lots of good info. I think that the magnetic stirrer is pretty cool. Although speaking for myself , and all the other viewers that do not have one and never will , id really like to see these sauces made with what average people have in the kitchen. I would find it much more interesting. Thanks
Welcome to my channel, and thank you for watching...and thank you, I appreciate the feedback. I have a variety of sauce videos on my channel, and try to accommodate all types of viewers. There are some simple recipes, as well as more complex, big batch versions too. There will be more of each in the future as well. It is a tough balance to find, but hopefully there is enough variety in the hundreds of videos on my channel for everyone to enjoy!
Hi Chump, love your channel and watch regularly. Not sure why you call this a Sriracha sauce though, the only Thai thing in your sauce is the fish sauce...
Its the style of the sauce. The mix of sweet, spicy, sour and garlic. There are hundreds of different recipes for making Sriracha. The original Sriracha is more like this version, rather than the one that most people are familiar with (the Huy Fong version).
I can just imagine your neighbours in the evening thinking "what the hell is that noise? Can you hear it? Oh shit, Shaun's got his bloody stir plate on again! How long this time? 🤣
Xanthan gum is made using a natural process...fermenting sugar with a particular bacteria. But yes you can use a variety of other emulsifiers, you would need to adjust the amount accordingly though
@@ChilliChump yeah, I think xanthin gum is a soy product wherein they cultivate a certain mold on/in soy in a laboratory setting., IIRC. Anyway, thanks for all your work and research. I'll be buying seeds soon, and looking forward to your SeedKit. Cheers!
My pleasure, I'm glad you are enjoying my content! Xanthan gum is made by fermenting sugar or corn syrup using a bacteria called Xanthomonas campestris. Definitely not soy!
Doing my first sauces today and tomorrow. Using habaneros, ripe jalapeños and one with Carolina reapers for a friend... what do you suggest I do to stop the fermentation when I bottle? Boil, freeze or will it be fine without either? Thank you, really enjoying your content!
@@ChilliChump I see Makro is a wholesaler. I'll have to see if my other SA friend can find some for me when he goes to bookers next. Thanks for the link too
I was wondering whether foods that are a little slimy (like Xanthan gum is) would work too? I'm in the subtropics so Dragonfruit shoots and Malabar spinach are two that come to mind. Not sure whether you'd need to add so much of it that it would alter the flavour though.
Good thing I managed to get my brother and brother-in-law together for some wings before the lockdown happens again! Watch out for this Friday's video!
@@ChilliChump probably just the odd weather, hot early season, then been pretty cool July and August. And no proper greenhouse. I've got that plastic tent thing, but the outdoor plants seem to be doing better, lots of chillis but all green or yellow still. Loads of aji crystals, 95% still pale yellow, and some big antep aci dolmas, but all still green. (Tho they might make a nice green salsa type sauce) Superhots have a fair amount of small green peppers but nothing that will amount to much. I'll maybe take some pics and put on FB. Sorry about patreon, had to cut a few costs. I'll be back at some point.
I'm Brazilian and I don't know how, but the Portuguese subtitle appeared for me for the first time on this channel.
THANK GOD!
I don't understand 50% of what is said in the videos. I learned the recipes just by looking.
I hope the Portuguese subtitles are active at least in the hot sauce recipe videos.
This channel is great.
I am adding the subtitles for all my videos... It just takes some time!
@@ChilliChump 😊👍🏼
oh my god the stir plate, what a throwback
"quick and easy! just leave it on your stir plate for 4 days" bahahahaha you're the best
I did say you don't need to do that if you don't mind giving it a shake before using 😉
at 11/3 this year I started fermenting and pickling 2 kg of pepper, the last jar(6 months fermentation) is almost finished after few days of opening and I'll make again. we all love how it tastes like, I might make this recipe too
sadly the pepper plant I sow on February died idk why but I'll try later
I'm really grateful I found your channel..
Great colour and good looking sauce. Loving the slow-mo moments great videography mate
Thanks Tony!
What awesome content... quality of the video, commentary, music, and subject matter, is just so well done! Thanks Shaun!
Thanks Tim!
Mr. ChiliChump I made a batch tonight and turned out great. I used 430g red jalapeños and also about 45g of leftover sliced carrot. I was surprised at how orange the color turned out. Instead of muscubato I tried brown sugar with a little black strap molasses. For fish sauce I used a vegan one I’d made a while back. Oh and I have no problem with xanthan gum so I added a bit.
The jalapeños at my local _supermercado_ vary greatly in heat. Today I was lucky enough to get some really hot ones. Right on the edge of my comfort zone but I’m very happy.
Excellent! I'm glad it turned out well Josiah!
I love these old school style videos !! Looks delicious
I made a variant on this sauce just now. It used my fairly mediocre harvest (~1/2 gallon container of peppers), which had quite a few habaneros in it. It is delicious, and right at the upper edge of my spice tolerance.
That's not a bad harvest at all Robert. And I am really glad you enjoy the sauce! 🔥
Fantastic! It looks like you could stop just before the food mill and get a Sambal. Nice.
great recipe as always...Thank you Shaun you're the best...
I see your video editing is getting better. Thanks for the video!
Nice to see your stirplate back in action. Love to use the stirplate, inspired by ChilliChump of cause ;-)
Prefer to first do the stirplate and then sive out the remaining bits for max pepper content and flavour.
Hey , my Chili ChAmp ! Love this sauce . I put a dash of Cumin for woodiness . Yum ! Lots of garlic though .
Thanks Shaun, yet another great video mate.
Definitely will try this one.👍🍺
Hey Shaun! Great video as always😁 I would be interested in a video comparing this sauce and sriracha side by side. Look forward to all your videos. Regards, Andrew
My tip: If you want a veggie alternative to the fish sauce, try subbing for a tbsp of mushroom ketchup, either home made or the Watkins brand is found in most larger supermarkets in UK.
Not got the complexity of fish sauce but still gives a good hit of umami where you want it. It's more liquid than other ketchups so subs really well when this or Worcestershire sauce is suggested for the veggies.
Love the content, keep it coming.👍
I watch Townsends too, so I can make my own mushroom ketchup as well!
@@lawrence142002 thanks for the tip off I'd not seen that channel before, but I already think I'm going to like it.
Hah! Damn, just said the same thing (kinda). Works great with fish sauce as well, for even more flavor.
love the "new " style of your videos, thanks for all the ideas/tips and recipes this year. keep it up buddy :D
So so good sauce! 😋
I've used Buena Malata and Hungarian Wax (2/3 - 1/3), added some glutamat to have umamy as there is fish allergy in family.
Some xantane gum to fix and thicken the sauce.
A bit more salt and sugars taste better to me.
Set pH to 3.6 and bottled warm.
Thanks for sharing. I can't believe YOU ran out of Sriracha and had to make more! I would like to have access to more red chiles. All I see at the store are green chiles, except for the Habaneros.....
Love it. I still love fermenting those peppers but nice and quick.
Yes, thumps up!!!
I feel like you knew this will blow up... The editing is just too on point.
Not really...but of course always hope my videos get seen! I try to make sure I improve at least one thing with every video I do. Gradual progress/improvement!
Awesome as always!
Thanks Brandon
Great timing Shaun what with good pod harvests rolling on in! Looks brilliantly tasty. Stay Spicy! -Bob...
Thanks for another great recipe, can't wait to try this one.
Howzit buddy. Thanks for the video.
Thanks for sharing your recipe, Shaun! It looks delicious.
Nice! Recently found your channel and tried a few of your hot sauces. I also just ordered your book, so I look forward to trying more of your recipes. Keep up the good work 👍
Thanks Andy
I really like sriracha, this has inspired me to make my own. Thanks man!
Привет. Очень классный рецепт. Уважение от меня👍👍👍
Спасибо
Yes! And where is a fermented version? Thai chili perhaps? But a true Thai Sriracha that is regional to the Sriracha region would be awesome
Look for “Sriracha Sauce Recipe - Chillichump Style.”
making this again.. fantastic recipe
Thanks Gazelle. Glad you enjoy it! 🌶️🔥
Shaun your video editing is awesome! Some real quality content here. I love the video! QUESTION: what makes the sauce “Sriracha Sauce”? You mention we could use different ingredients, but didn’t know if that would change it from a Sriracha to something else. Awesome video! Stay Spicy! - v/r Shane
Thank you! The mix of sweetness, the heat level, the tang, and the garlic makes it Sriracha. There are hundreds of different recipes out there for this. I have a couple more complex versions I make for myself, but requires more time and effort than this one.
@@ChilliChump Any chance we will get to see those as well? Great video as always!
Also if you get another blender get a vitamix, the sauce comes out way more smooth.
Thanks for the recipe! I’m going to make it today I’ll let you know how it turned out.
How did it turn out?
@@joeb4142 great awesome flavor
Splendid and simple recipe. As a vegan I will add some tamari for that umami flavour. ATB, Shawn 🙏🏻🍀💚
I just noticed, at 6:30 where you list the ingredients you've omitted the fish sauce. Brilliant recipe as always though!
Great as always. But as I remember, you don't like sugar, so why not replacing it with honey?
I don't like simple carbs typically....so honey as well. But I am keeping this recipe accessible for folk. If I was making a low carb version, I would use erythritol normally.
@@ChilliChump, you're doing the keto diet Shaun? 😁 My wife is getting on my nerves with it. 😁 😀
I always add fish sauce to mine, I'm glad to see you do the same lol.
Loved to hear you say the word vegan!
Why you didn't remove the seeds before the boil? Or is it much easier after boiling?
I'm a bit confused. In your intro you say 200/250ml of vinegar to water. At the end it's the other way around. What measure is correct? Thanks.
Great stuff. The sirasha I had tasted like 1:1 with garlic. It was such a overpowered garlic flavour. But this looks tasty. 😀
In place of fish sauce, you could soak a handful of dried shiitake mushrooms in the water you're going to use, if you do want to keep things vegetarian/vegan, or if you don't like fish sauce.
Not quite the same flavor, but it's a great flavor all the same. You can use it in addition to the fish sauce, as well - even more flavor.
I need to make it. I assume it should be better on fish than fermented sauce.
Just started my first brining. I can't help it, I keep looking at it obsessively and watch the bubbles go up. Thanks for your help.
It is a fun, fulfilling process! Good luck!
How would you adapt this to ferment? Peppers and non-liquid ingredients for a few days then blend further with vinegar and water?
I would adjust the recipe quite a bit, when you ferment you change the acidity and flavours of the peppers. I will share my fermented version in future.
Can you make it without the added sugar? Will it effect the ferment much? Just trying to keep it keto friendly. Thanks for any suggestion
Hi James, you can substitute the sugars with erythritol, works great and is keto friendly. (I eat a ketogenic diet mostly). By the way, this isn't fermented.
@@ChilliChump thanks so much for the quick reply. Sorry I knew it wasn't a fermented version, I should have stated that I wanted to do a ferment. Appreciate all the great content. Cheers from Australia
The process and ingredients will be quiet different to what I show here. I will share my fermented version in a future video!
great video Shaun. Will have to try this in the near future.
I just got my hands on a bottle of the last dab by heatonist, containing the pepper x. Been watching you for over a year now and I'm curious of your thoughts on these super hots from Carolina and the sauces they're producing. To me, it's super tasty and boy, did it kick the pants off me! Love your content, the info is superb. Stay spicy🤘
I actually just received a sauce from a subscriber which has Pepper X in it. Will be trying it soon. I have plenty other superhot sauces I have bought, as well as the ones I make of course! They each have their place. I like a sauce that is naturally hot (i.e. not with added capsaicin extract)
@@ChilliChump awesome, sir! And I 100% agree, the extract is something I do NOT want to mess around with. It's amazing when you can get something natural that blows your mind and taste buds without a physical break down lmao. Cheers chump
Hey Shaun, do you sell the seeds for those Hybrids? They sound right up my alley! I'm in New Zealand for postal reference if you do sell them.
Hi, I'm making my first home-cooked fermented sauce. I haven't got a PH meter, do I really need to add vinegar to protect my sauce from harmful bacteria or I can protect it in another way? You see I'm not a big fan of vinegar and it looks 1:1 proportion is too much.
You're doing great and helpful videos. Nice work keep it up :)
This recipe isn't a fermented sauce. Are you thinking of a different recipe of mine?
@@ChilliChump Yeah I'm actually talking about this recipe ruclips.net/video/iQqyA5zbps0/видео.html
This is a recipe for beginners to fermenting, to be extra safe in case you were not able to ferment through thoroughly. I have other recipes that are fermented, that don't have vinegar added. I add vinegar to some of my recipes only for flavour....by fermenting, it should bring the pH down low enough that no additional acids are required.
Fermented recipes: ruclips.net/p/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF
Hot Sauce recipes: ruclips.net/p/PLuQ_ySnkV1emnrUiann1se5l06Ze3gIF6
@@ChilliChump Thx a lot :)
This is a different Sriracha recipe from the one I used/seen so often. Where did you get it from?
It is based on the original sriracha recipe, with some small changes I've made to my preference.
BOOM! Either you got a new camera, lens, or put a little extra time into the color grade because the shots look extra crispy!
No camera or lens upgrade. But I am filming in 4k now. It's a pain to store and edit, but nice to have the extra quality.
Nice background music!
Imho sriracha should be a little thicker but still looks good and bet tastes too!👌
Original recipe sriracha is quite a bit thinner than what is commercially available these days (like the rooster sauce...Huy Fong). But I like both types....variety is the spice of life 😄
@@ChilliChump I actually didn't know that since i'm only had these commercial sriracha sauces only. But looks tasty and I bet I would love it! 👌
You could always simmer it for a while to thicken it up.
Can I ferment this sauce with all the ingredients before cooking and how many days?
I wouldn't recommend it. While it will work... It will change the flavour profile quite a bit because the other sugars will get prioritised
@@ChilliChump ok. I will stick to the recipe and try it in a few days. Have a nice week. Greetings from Volos - Greece.
Think I missed it in the video but did you use a tablespoon of fish sauce for the 400 grams of peppers you used in this video?
1 tbsp of fish sauce will be just fine.
@@ChilliChump thanks looking forward to making this non ferment hot sauce while I wait for my cayennes and Trinidad scorpion peppers are fermenting for other sauces. Hope you and the family are well during these crazy times and look forward to more videos!
How long would this sauce be good for if it's kept in the fridge?
Because of the vinegar in it, probably years
hm, wasn't sriracha suppose to be fermented ? anyway, close to what i usually do, but i ferment the mash for like 1 week,
Yeah that's what I thought too.
As mentioned in the video, I normally ferment when I make larger batches of Sriracha sauce...unless I want the quick version like I show in this video. I get asked all the time to share recipes that don't require fermenting...which is why I put this one out there. Adding the fish sauce adds the umami flavours that fermenting would normally bring. I have a very large batch of my fermented Sriracha on the go at the moment...its almost ready!
I've a good crop of Havana Gold almost ripe, do you think these would work well for this sauce?
I don't think it is the best chilli for this. The flavour profile is quite different. Could still be an interesting sauce with them, but may not turn out the way you would expect.
@@ChilliChump Thanks for the reply. Might try a little sauce with them and pickle the rest.
I need to try this. Is it sitting in room temperature while the stir-thingy is working it?
Yes it is at room temperature
@@ChilliChump Thanks!
I just watched a prohomecook's video on making vinegar at home and I though, why not try it with a sweet pepper? Its a different acid than hot sauce so I wonder how different the flavor would be. (Carolina Reaper wine lmao) or will peppers not work for that kind of fermentation?
It may work....but might not be enough sugars available.
@@ChilliChump guess there is only one way to find out... imma try a small batch of starfish peppers I have. I might add a touch of sugar to give it a bit of a kick but I wonder if normal bread yeast can get enough alcohol to turn it into vinegar. Might have to grab some wine yeast. He did say wild yeast and I don't think he added any but with my luck it would all go bad in a couple days lol
Let me know how it turns out!
@@ChilliChump will do!
I saw that video yesterday as well. I've plenty of jalapenos this year so may well give it a go. Jalapeno vinegar, even the name sounds delicious 🥰
Video here btw ruclips.net/video/V9nfVu9zGxk/видео.html
Would the gum thicken up the sauce too? In addition to emulsifying.
Yes.
Does Chilli chump have a favorites list or does it change?
List of favourite chillies? I commented on my last "Checking out chillies..." episode that I will release my list in the future...once I have done more episodes in that series. So that people have a reference point for all the chillies I mention.
@@ChilliChump Awesome, thanks!
Would you still add fish sauce if you’re fermenting???
@@scottmilligan2958 yes. Fish sauce is usually fermented too anyway
@@ChilliChump awesome thank you!
New sub here. I really like your channel , lots of good info. I think that the magnetic stirrer is pretty cool. Although speaking for myself , and all the other viewers that do not have one and never will , id really like to see these sauces made with what average people have in the kitchen. I would find it much more interesting. Thanks
Welcome to my channel, and thank you for watching...and thank you, I appreciate the feedback. I have a variety of sauce videos on my channel, and try to accommodate all types of viewers. There are some simple recipes, as well as more complex, big batch versions too. There will be more of each in the future as well. It is a tough balance to find, but hopefully there is enough variety in the hundreds of videos on my channel for everyone to enjoy!
Hi Chump, love your channel and watch regularly.
Not sure why you call this a Sriracha sauce though, the only Thai thing in your sauce is the fish sauce...
Its the style of the sauce. The mix of sweet, spicy, sour and garlic. There are hundreds of different recipes for making Sriracha. The original Sriracha is more like this version, rather than the one that most people are familiar with (the Huy Fong version).
I can just imagine your neighbours in the evening thinking "what the hell is that noise? Can you hear it? Oh shit, Shaun's got his bloody stir plate on again! How long this time? 🤣
They hear the noise...and know they are about to get some spicy treats 😄
Is there any health or taste reason you don’t prefer to use xantham gum?
No health or taste reason. It does change the texture (thickens it up) and can be a pain to work with sometimes. I do use it in some sauces.
If you don't like garlic,
forget the blerry Sriracha!
Jaaaaa, thats it!!!
Can you emulsify with arrowroot powder? More natural than xanthin gum.
Xanthan gum is made using a natural process...fermenting sugar with a particular bacteria.
But yes you can use a variety of other emulsifiers, you would need to adjust the amount accordingly though
@@ChilliChump yeah, I think xanthin gum is a soy product wherein they cultivate a certain mold on/in soy in a laboratory setting., IIRC. Anyway, thanks for all your work and research. I'll be buying seeds soon, and looking forward to your SeedKit. Cheers!
My pleasure, I'm glad you are enjoying my content!
Xanthan gum is made by fermenting sugar or corn syrup using a bacteria called Xanthomonas campestris. Definitely not soy!
@@ChilliChump I was thinking of soy lecithin. My bad. Cheers!
How long will this stuff last in the fridge?
At least a year...I am sure I mention this in the video?
@@ChilliChump i possibly missed it, thank you!
Doing my first sauces today and tomorrow. Using habaneros, ripe jalapeños and one with Carolina reapers for a friend... what do you suggest I do to stop the fermentation when I bottle? Boil, freeze or will it be fine without either? Thank you, really enjoying your content!
Hi Aaron, have you watched this video? Should answer your question! ruclips.net/video/VZt7PY8ESg4/видео.html
Can I use frozen chillies for this sauce?
Yes sir!
Would you use Apple Cider Vinegar for this recipe? From Atlanta Georgia!!!
I have tried with ACV, but I much prefer the flavour with a more subtle vinegar like the white wine vinegar. Give it a try, you may like it.
Okay cool beans!!! Thanks a million. I'll be making this on Wednesday this week. Can't wait!!!
If you are using lidles garlic then you will need to use double its just weak crap. Alternatively oven roast four or five bulbs instead.
It was my home grown garlic! Really strong stuff thankfully!
Would apple cider vinegar work?
It should work fine...but will change the flavour profile quite a bit
@@ChilliChump thank you for replying. Would it still be sriracha or the flavor profile relies on pepper and garlic mainly? I'm new to making sauces 😁
Gimme a taste :)
How much fish sauce do use?
That depends on the strength of your fish sauce. But start with 3 tbsp, and increase to your taste.
@@ChilliChump thank you girl sharing. I ended up using a tablespoon this batch.
Where do you get those plastic bottles from?
My brother got them for me from makro. I really battle to find decent ones. These are great though, no leaking!
@@ChilliChump I've had the same problem. Are they available to the public generally?
I believe they should be!
I think these may be the same ones: amzn.to/3mBH624
@@ChilliChump I see Makro is a wholesaler. I'll have to see if my other SA friend can find some for me when he goes to bookers next. Thanks for the link too
More "quick" (non-fermented) sauce videos? :)
This process is *MUCH* more within my skill/equipment range.
Don't be put off by the fermentation process, it's actually really easy! You get some great flavours out of it too.
THANKS FOR ANOTHER GREAT RECIPE.........WHO DOESN'T LOVE GARLICK 8-10 YOUR 1/2 WAY THERE...JK THANKS AGAIN....
Talking of emulsifiers, has anyone tried mustard or eggyolk?
Mustard would change the flavor (as would egg yolk), and the egg yolk wouldn't be shelf stable.
I was wondering whether foods that are a little slimy (like Xanthan gum is) would work too? I'm in the subtropics so Dragonfruit shoots and Malabar spinach are two that come to mind. Not sure whether you'd need to add so much of it that it would alter the flavour though.
Ever tried using alcohol as an emulsifier? You need
I found it doesn't really help in my experience. For an oil based sauce you would have better luck with alcohol as an emulsifier
What kinds of sauces did you try that with by the way?
@@ChilliChump Vinegar-based Habanero sauces usually but it should work with anything.
jaunty music
Awesome quick and delicius sauce. But dont look good for meeting with your brothers this year, because they are locking us back again.
Good thing I managed to get my brother and brother-in-law together for some wings before the lockdown happens again! Watch out for this Friday's video!
I wish I had enough ripe chillies to make a sauce. 10 big plants and I've only had 2 properly ripe chillies this season. Giving up. 😤
Really? What's happening there? That's gotta be disappointing mate
@@ChilliChump probably just the odd weather, hot early season, then been pretty cool July and August. And no proper greenhouse. I've got that plastic tent thing, but the outdoor plants seem to be doing better, lots of chillis but all green or yellow still. Loads of aji crystals, 95% still pale yellow, and some big antep aci dolmas, but all still green. (Tho they might make a nice green salsa type sauce) Superhots have a fair amount of small green peppers but nothing that will amount to much. I'll maybe take some pics and put on FB. Sorry about patreon, had to cut a few costs. I'll be back at some point.
Don't apologise mate! No need! Message me on FB
You can pick your green chillies and keep them indoors at room temperature for a couple of weeks and they will ripen up.
Id Tell You folks a spicy roostersauce pun... But I'd probably get *burned!*
:35 Muskavado Sugar.... okay, guess I'm done here. Thanks anyway. I'll never find that in my lifetime.
You can use brown sugar, or unprocessed sugar
Amazon. If you still can't find it? Dark Brown sugar with a little molasses ,added. Very simple as Shaun said
it was 3.25 - 3.99 CND before COVI-19.
Now it is 9.99, crazy.
I like it but it is now too expensive.
bye bye! 300% increase.
Are you talking about store-bought sriracha?
Ferment do not simmer