If you need Peppadew Seeds, I have stock available at the moment! chillichumpseeds.com/product/malawian-piquante-also-known-as-peppadew/ Seed scraper: geni.us/Deseeder (if you are in the UK, the price is a little weird at the moment...so may need to search on eBay for it) Don't forget to let me know if you give this easy, tasty recipe a try!
Just made this with my first ever peppadew harest! OMG it is so delicious!! Used homemade apple cider vinegar as well. Feeling super chuffed and self sufficient right now!
Regarding the little plastic insert in the shop bought jar: you can easily make a similar thing by cutting the end of a plastic water bottle. Take a standard 1.5 LT water bottle, cut it 3 or 4 cm from the bottom, drill a couple of holes in the base of it, or just pierce it with something sharp. Then insert this on top, before closing the jar. Providing the 1.5 LT bottle fits inside your jar of course. Use a smaller plastic bottle for smaller jars.
Love these peppers. Am trying to grow them myself. I like to fill them with herby cream cheese, dust in flour, dip in beaten egg and coat with breadcrumbs, then deep fry for a minute or two. A great little hot, sweet, cheesy and spicy beer snack. Peace All
@@ChilliChump I used the same brand you showed, when I first made these. I like to finish them off with a sprinkle of smoked Cornish sea-salt for that hint of Summer BBQ. Peace All
@@ChilliChumpthe seeds you provided are now bearing peppers and are ready to be preserved. Is there a link to type of cheese you stuffed the peppers with and is the brine similar.Thank you.
I tried the receipe and am pretty happy with it but was not clear if the bay, ginger, peppercorn go in the jar / not. I left it in for this first batch. I am making a second batch today and plan to add a red serrano to each bottle. The first batch is great eaten alone and I like the way it's sweet and flavorful until i swallow and then there is just a flash of heat , For this next batch I want to turn that up a little to hold up to using on sandwiches and chesse filling and especially for ---My next plan is to use the brine and a pepper to creat vodka / tequilla cocktails. I'm developing a variety of cocktails from the garden. It's going quite well. Another angle worth considering is utilizing peppers with fall crops such as tertiary planted cucumbers and melons. Salads, relishes, and yes beverages. Rock on brother - love the show, inpriation. It's pretty pimpin
Hi there Mr ChiiliChump! Im from south africa, bushveld region. I have about 10 of these plants growing in my garden. Every year I bottle them and give away to fam & friends. Your recipy will change my whole game! Peppadews are a essential over here, and Im thinking of going commercial. They grow in poor soil with little water. Together with the gooseberries, who also grow wild around my property, Im thinking of going big with these beautiful fruits. Thanx for your video!
My pleasure Peter! I would suggest being a little careful with how you name your product if you decide to go commercial....Peppadew is a trademarked name, its kind of frustrating really....but the guy/company that owns the trademark will aggressively defend it.
I got those peppadew seeds from you last month. Planting seeds out in just over a month here in Florida. I didn't even watch the whole video before knowing this is my first thing to try when I get some growing!! Sooo excited!!
@@ChilliChump When I shop for food I have a list and go directly to the items I need and almost never look around... Obviously, that needs to change! The goat cheese sounds amazing! When Mrs Bowtie gets it I always love it!
It's an excellent recipe. Tried it once and today I'm making it again. Unfortunately, I've got only two plants of Malawian Piquante which don't produce high harvest at once so I'm adding sweet peppers too.
This is the best pepperdew recipe. Thank you for sharing it. Absolutely delicious. I will be making a bottle for my neighbour today, with fresh pepperdews from the garden.
Got 3 pepperdews plants that are full of pepperdews and this is exactly what I wanted to make. I will be following this this weekend when I harvest all my peppers and make this! Cannot wait. Thank you
They looks absolutely delicious! Thank you so much for sharing Shaun! So glad to see the board made another appearance too :). I have never grown the Pepperjew before. I think I will give them a try this coming season, so I can try this recipe out. Happy holidays to you and the family. Thanks for all you do for our community. Its simply the best! Stay Spicy! V/R Shane
OMG Shaun, I love you!!! My absolute favourite pepper too stuff with cheese, garlic and herbs to then roast in the oven for just 5 - 7 minutes. I buy jars and jars of these things, that's going to change this coming year thanks to you. Star man! 👍👍👍👍
After watching this vid the first time I went and put 2 packs of seeds in my cart at your store. Then, just a an hour ago, I found the exact ones you have in the jar at my local grocery store. OMG, I can see why you like these so much. I've eaten half the jar already and I'm confident they won't make the day. Thank you for sharing this recipe. Oh, and your Piri Piri seed also in the cart.
Thankyou for this. I did something very similar with the Peppadews. I got the seeds from you last year. Will try your recipe next year. Works really well with cherry bombs also.
I love me some peppadews, I love habaneros even more. The idea of the fruity heat infusing the peppadew is superb. I will definitely try this recipe. Thanks. I would not have thought of that on my own.
We have a large crop of Malawi Picante peppers. I loved your video and will surly make the recipe. I wanted to know since you removed the lid if the peppers have a shelf life and must immediately be refrigerated. If you were to put them up and the lid suck down can you process them for a longer shelf life? I'd like to do a large volume of peppers to be stored. Thanks - Great video!
Mine did not do to well last year, I managed to overwinter a seedling holding thumb it makes it this year. I pickle Aji Pineapple like that minus the ginger and garlic, great on chicken wraps or salad
That is a wonderful appearing Holiday treat Shaun! Looks like something Mrs CC may also enjoy. Will have to keep that concept in mind for next season. Maybe add some festive small onions, coarse chopped green pepper of some sort or another, maybe a bit of yellow or orange colored pods too, May as well celebrate the Holidays with a creative flair lol. Stay Spicy! -Bob...
Tonight I am pickling some Peach a Dew peppers. They say they are like Peppadews but orange color and milder, about 1000 Scoville units. I am using this recipe, they are sitting in the salt brine overnight, then I will make the flavored brine and bottle them up tomorrow. Saved some to the seeds as I think this is the first year these peppers have been available in California. Wish me luck!
I am going to try this recipe for my 3rd year overwintered pepperdews and they keep getting hotter or maybe it's just me. Thanks so much for the recipe!
Peppadew on my grow list for next season! I just harvested the last of my peppers. Going to try your recipe but with habaneros. Love experimenting! Thanks for the inspiration.
New veiwer. Big fan of all your recipes, knowledge of gardening, and the technical approach. Looks like a delicious recipe!! Need to grow some peppadews out and try it!! I made a batch of Cowboy Candy Jalapeños and Serrano's earlier this summer that was amazing! Thanks for your inspiration!
I bought a bunch of plastic cups that go in the standard wide mouth canning jar (here in the states) and I've had good luck with them. Nowadays I use the vacuum bag method almost exclusively, but I have been wanting to do a brine ferment again for a while now. I might start one up! I guess I also need to go see if I can find those peppadew pickles at the local grocer.
John Zanchetta below suggests using plastic water bottle to make an insert that presses the chillies down. The idea is great if the brine is already quite cold when poured. However, these bottles are usually made out of PET, that is not heat tolerant and may release toxic substances when heated. I cut out spaces from old yogurt containers instead. This type of plastic holds its shape and remains non-toxic up to fairly high temperatures.
Wonder how this would taste with Rocotos, the only peppers I have left on the plants from this season is mini brown Rocotos, and lots of them, might have to try this, been wondering what to do with them!
If you are going to do this with rocotos, I would maybe soak them a little longer in the first step. They are very thick skinned and juicy, so will need a longer soak. Let us know how it turns out!
How long would these last in the bottle? I have a huge harvest coming in, can probably do about 10 bottles so wouldn't want them going funky 😆 would they need to be in the fridge or is on the shelf ok?
@@ChilliChump shore is, it was only in a 10L pot put its bean fairly typical of my season this year. Its been a very frustrating season, the weather really hasn't helped, for me i kept hitting those silly hot spells right at critical growth periods and the plants just stalled or didn't set fruit for 2/3 weeks, and i had a couple of periods of that over the summer.
Thanks Leighton. Here's the link geni.us/Deseeder (if you are in the UK, the price is a little weird at the moment...so may need to search on eBay for it)
I used this recipe with some Bishop’s Crown Peppers. It tastes divine and despite being a different chilli still very similar to the store-bought Peppadew.
I'm BACK! Woohoo I've been watching your channel for a long time and copying recipes. I had a passion for hot peppers, until a year ago when I entered a hot chicken challenge. I came in so confidant, did the challenge and won. But during the challenge, I've noticed something off. It wasn't a "hot" pepper they're using. It was A LOT of regular hot pepper. They've added layer over layer over layer of hot pepper. What they did is, fry the chicken, dip it in butter, then dip it in the pepper powder, fry it again, dip it in butter and so on. I don't know exactly what happened, but the burnt pepper powder in the oil made some weird chemical reaction. After 2 hours my stomach started to burn, not the usual hot pepper burn, it was something very strange. The pain... I almost fainted, it would hit for 5 minutes of agonizing pain, and stop for 10 minutes. This cycle went on for about 24 hours. Nothing would relief the pain, milk full fat, milk 0 fat, ice cream, mint tea.. nothing. After that for months, If I ate a small jalapeno, I would die. It ended hot food for me forever I thought. I stopped watching your channel for obvious reasons. But lately my tolerance started coming back, and I could eat hot food again.. I'm at cayenne level now.
Couldn't you just put the chilis into the jar followed by the hot brine? It's what I do for Jalapeno pickles, and they stay quite crunchy. Leave them on the counter overnight then refrigerate. Also, not sure if you considered this, but try toasting the whole spices in a dry skillet before putting them in the brine or jar, only takes a minute. You get a bit more pop on the flavors without overwhelming the chilis.
Chili Chump - I’ll make my question simpler. The video shows you canning them, then opening them to sample the peppers. I assume that container went to the refrigerator after you reopened it? If so, how long will it last in the refrigerator? If you hadn’t reopened the peppers, how long can you store without pressure canning them? Thanks
And to be clear Jim...the recipe is shelf stable, if processed/canned/bottled properly. That's why I gave the answer I previously gave. I don't know what knowledge a viewer may have on canning processes etc. I would hate for anyone to get sick because they skip steps.
@@jimalden2105 the recommendation on my commercial batches through my business I would say consume within 3 weeks of opening, and keep refrigerated. Best before date would be one year from pressure canning. If this is for your personal use/friends/family etc, you can go well beyond a year...you just may start losing some of the crunch and colour. If you are considering commercialising...then you will need to consult with your local food safety organisation as well as get it tested at a food safety testing facility, often a local university. Can be costly
Ppppppppp Pickle a peppadew. Those look great. Question as usual Shaun. My last load of unpicked chillis here in Whitby, UK, are still green. Lots are varieties have turned red and are now harvested, but jalapenos, bishop crown, Jamaican rosso and habanero are still green without even a hint of colour change. Should I just collect them now before they rot as my greenhouse isnt the most waterproof at the moment. Cheers n stuff
Have you had a look at this video I did on the topic Leigh? ruclips.net/video/0VFiLfuCjgI/видео.html If your greenhouse is too damp, then you could do the same as I mention in the video, but bring them indoors....in the kitchen, garage etc.
Sorry to be a pest here. The jar you processed the way you did on the video, closed and reopened it - I assume that one went right to the refrigerator rather then remaining unrefrigerated? If the jar wasn't reopened, how long would you have kept it on the shelf? And once opened - how long can you keep it in the refrigerator? Similar processing for pickles without pressurizing suggest 6 weeks maximum in the refrigerator. Thanks for your continued dialog here.
Yes the jar I opened went into the fridge and got eaten over the next couple of weeks. And like I already said...if it was unopened, then it is shelf stable for at least a year.
They are very different. Can't really compare the two. The flavour and the texture. These are less sugary/candified....and more like a sweet pickle. And the two chillies also taste very different.
see im from Romania, here where i live there is not a great amount of diversity, my recepy to a 400 ml jar : chillies cleaned of seed, fill the jar until full , add 120 ml apple vinegar, 2 big spoons of sugar, a spoon of salt, add water untill full, wait 1 month in to ferment and thats it.
I have had a ton of traffic today with my Black Friday Week Specials, and then this video added to it. If you reload the webpage, it should clear it up for you
Dude, a humming of your air conditioner would be better than the droning of whatever that "music" is. Thanks for all your efforts, but the production doesn't need the background "music."
@@ChilliChump Well at leastyou are not endangering any canines with your receipe!😆 Looks nice. I actually was the bravest off em all today! I tried the Douglahxreaper (well, only the very slightest part of it, and it wasnt too bad.) But i figure if it would have been more than the tiniest of pieces i probably would have died!
It gives a far better result. I've tested it a few different ways. Boiling it for a minute removes the cold water and any leftover brine from the chillies.
If you need Peppadew Seeds, I have stock available at the moment! chillichumpseeds.com/product/malawian-piquante-also-known-as-peppadew/
Seed scraper: geni.us/Deseeder (if you are in the UK, the price is a little weird at the moment...so may need to search on eBay for it)
Don't forget to let me know if you give this easy, tasty recipe a try!
Just made this with my first ever peppadew harest! OMG it is so delicious!! Used homemade apple cider vinegar as well. Feeling super chuffed and self sufficient right now!
Regarding the little plastic insert in the shop bought jar: you can easily make a similar thing by cutting the end of a plastic water bottle. Take a standard 1.5 LT water bottle, cut it 3 or 4 cm from the bottom, drill a couple of holes in the base of it, or just pierce it with something sharp. Then insert this on top, before closing the jar. Providing the 1.5 LT bottle fits inside your jar of course. Use a smaller plastic bottle for smaller jars.
Love these peppers. Am trying to grow them myself. I like to fill them with herby cream cheese, dust in flour, dip in beaten egg and coat with breadcrumbs, then deep fry for a minute or two. A great little hot, sweet, cheesy and spicy beer snack. Peace All
That sounds tasty! I do have them stuffed with cheese, then pickled....but never tried to deep fry them.
Wow!!! 😲
@@ChilliChump I used the same brand you showed, when I first made these. I like to finish them off with a sprinkle of smoked Cornish sea-salt for that hint of Summer BBQ. Peace All
🙈no, that sounds awesome! Gonna try it right now, Im bottling today
@@ChilliChumpthe seeds you provided are now bearing peppers and are ready to be preserved. Is there a link to type of cheese you stuffed the peppers with and is the brine similar.Thank you.
Cant wait to make these later this year after buying your peppadew seeds and getting 100% germination!!!
excellent... I've written down the recipe and I have almost enough ripe pods to make this amazing recipe this week. thx
This looks handy, I still need to take in my last harvest of pimentos and they should fill a jam jar nicely
Going to attempt this recipe on my bishops crown pepper. Thank you so much
I tried the receipe and am pretty happy with it but was not clear if the bay, ginger, peppercorn go in the jar / not. I left it in for this first batch. I am making a second batch today and plan to add a red serrano to each bottle. The first batch is great eaten alone and I like the way it's sweet and flavorful until i swallow and then there is just a flash of heat , For this next batch I want to turn that up a little to hold up to using on sandwiches and chesse filling and especially for ---My next plan is to use the brine and a pepper to creat vodka / tequilla cocktails.
I'm developing a variety of cocktails from the garden. It's going quite well.
Another angle worth considering is utilizing peppers with fall crops such as tertiary planted cucumbers and melons. Salads, relishes, and yes beverages. Rock on brother - love the show, inpriation. It's pretty pimpin
Such an easy way to pickle them and they look tasty. Great video mate
Thank you sir!
Hi there Mr ChiiliChump! Im from south africa, bushveld region. I have about 10 of these plants growing in my garden. Every year I bottle them and give away to fam & friends. Your recipy will change my whole game! Peppadews are a essential over here, and Im thinking of going commercial. They grow in poor soil with little water. Together with the gooseberries, who also grow wild around my property, Im thinking of going big with these beautiful fruits. Thanx for your video!
My pleasure Peter! I would suggest being a little careful with how you name your product if you decide to go commercial....Peppadew is a trademarked name, its kind of frustrating really....but the guy/company that owns the trademark will aggressively defend it.
@@ChilliChump Thanx for the heads-up, will research my stuff before I go big.
I got those peppadew seeds from you last month. Planting seeds out in just over a month here in Florida. I didn't even watch the whole video before knowing this is my first thing to try when I get some growing!! Sooo excited!!
From across the Great Lake Canada Calgary , Ty. Friend
You made my day with this recipe tired of spending $3.99 Canadian for 100 grams
Will definitely try your recipe
I have now used this recipe 3 times with all sorts of chili's and it is amazing ...love the channel 👍👍👍
Man I love these, especially with a cream cheese filling. Great in salads, or even on top of a burger.
CREAM CHEESE FILLING?!?? Oh I am gonna love these peppers!!!
@@bowtielife they are from time to time seen in retail stores .
Often see them at the salad counter at the supermarket like that. Even had some with Goat cheese filling. Very tasty.
@@ChilliChump When I shop for food I have a list and go directly to the items I need and almost never look around... Obviously, that needs to change! The goat cheese sounds amazing! When Mrs Bowtie gets it I always love it!
It's an excellent recipe. Tried it once and today I'm making it again. Unfortunately, I've got only two plants of Malawian Piquante which don't produce high harvest at once so I'm adding sweet peppers too.
This is the best pepperdew recipe. Thank you for sharing it. Absolutely delicious. I will be making a bottle for my neighbour today, with fresh pepperdews from the garden.
I'm glad you like it! So tasty!
Got 3 pepperdews plants that are full of pepperdews and this is exactly what I wanted to make. I will be following this this weekend when I harvest all my peppers and make this! Cannot wait. Thank you
Good luck! I'm sure it will turn out amazing!
If I don't have 700g pepperdews, I only have 520g pepperdews. How much water, salt, vinegar and sugar must I use???
@Smallurbangreens the same amounts ...you will just end up using less of it. Or you could multiply the other ingredients by 0.74.
@@ChilliChump thank you so much....the burn still gets through the gloves lol oh boy
Looking forward to do this with my next harvest. Thanks for your content! 🌶🌶🌶
They looks absolutely delicious! Thank you so much for sharing Shaun! So glad to see the board made another appearance too :). I have never grown the Pepperjew before. I think I will give them a try this coming season, so I can try this recipe out. Happy holidays to you and the family. Thanks for all you do for our community. Its simply the best! Stay Spicy! V/R Shane
OMG Shaun, I love you!!! My absolute favourite pepper too stuff with cheese, garlic and herbs to then roast in the oven for just 5 - 7 minutes. I buy jars and jars of these things, that's going to change this coming year thanks to you. Star man! 👍👍👍👍
my word, I am adding Malawian Piquante to my grow list next year for sure!
After watching this vid the first time I went and put 2 packs of seeds in my cart at your store. Then, just a an hour ago, I found the exact ones you have in the jar at my local grocery store. OMG, I can see why you like these so much. I've eaten half the jar already and I'm confident they won't make the day. Thank you for sharing this recipe. Oh, and your Piri Piri seed also in the cart.
Glad I waited with ordering seeds, I'll add Peppadew to the mix!
Nice one Shaun, loving this video and will definitely be trying it when I grow my own next year 🌶👍
Thankyou for this. I did something very similar with the Peppadews. I got the seeds from you last year. Will try your recipe next year. Works really well with cherry bombs also.
That's a good idea, will try with cherry bombs in the future too
I was still doubting if I was going to order some peppadew seeds for next year, this recipe was all the convincing I needed 😅.
It's seriously delicious!
Tx im busy cleaning them now gonna try your recipe looks amazing
I love me some peppadews, I love habaneros even more. The idea of the fruity heat infusing the peppadew is superb. I will definitely try this recipe. Thanks. I would not have thought of that on my own.
We have a large crop of Malawi Picante peppers. I loved your video and will surly make the recipe. I wanted to know since you removed the lid if the peppers have a shelf life and must immediately be refrigerated. If you were to put them up and the lid suck down can you process them for a longer shelf life? I'd like to do a large volume of peppers to be stored. Thanks - Great video!
If you hot water bath can them, they will be shelf stable for at least a year. But would recommend refrigeration once open
Love your videos man!!
Im definitely trying this with my next harvest 🤙
Thanks Waleed. The Peppadew is a seriously tasty chilli....and so good in this recipe!
@@ChilliChump I cannot wait to try it!!
I have recently bought from you seeds of Malawian Piquante. Will definitely try this recipe next year.
Nice! I have to try this. Have to get some of this seeds for next season! Thanks! 👍
We have some of your seeds to try growing these this year!
Mine did not do to well last year, I managed to overwinter a seedling holding thumb it makes it this year. I pickle Aji Pineapple like that minus the ginger and garlic, great on chicken wraps or salad
Good luck, hope the overwinter works out for you Corne
Thank so much. I'm definitely going to make right now
That is a wonderful appearing Holiday treat Shaun! Looks like something Mrs CC may also enjoy. Will have to keep that concept in mind for next season. Maybe add some festive small onions, coarse chopped green pepper of some sort or another, maybe a bit of yellow or orange colored pods too, May as well celebrate the Holidays with a creative flair lol. Stay Spicy! -Bob...
Love it! I've wanted to try this with Hot Cherry Bombs... Now I'm definitely going to! Thank You.
Tonight I am pickling some Peach a Dew peppers. They say they are like Peppadews but orange color and milder, about 1000 Scoville units. I am using this recipe, they are sitting in the salt brine overnight, then I will make the flavored brine and bottle them up tomorrow. Saved some to the seeds as I think this is the first year these peppers have been available in California. Wish me luck!
Good luck, hope it turns out great!
Looks good will need to try those next year.
Thanks! Going to try this recipe today! ❤
Definitely gona try this thanks again
I am going to try this recipe for my 3rd year overwintered pepperdews and they keep getting hotter or maybe it's just me. Thanks so much for the recipe!
Thanks alot for sharing and tips
Peppadew on my grow list for next season! I just harvested the last of my peppers. Going to try your recipe but with habaneros. Love experimenting! Thanks for the inspiration.
Let me know how that turns out! I was going to try it with my scotch bonnets...I have one last harvest of them this year to work with!
New veiwer. Big fan of all your recipes, knowledge of gardening, and the technical approach. Looks like a delicious recipe!! Need to grow some peppadews out and try it!! I made a batch of Cowboy Candy Jalapeños and Serrano's earlier this summer that was amazing! Thanks for your inspiration!
Welcome to my channel Ethan! And thank you for the kind words ❤
How long do the peppers need to sit after canning before they are ready to eat?
I bought a bunch of plastic cups that go in the standard wide mouth canning jar (here in the states) and I've had good luck with them. Nowadays I use the vacuum bag method almost exclusively, but I have been wanting to do a brine ferment again for a while now. I might start one up! I guess I also need to go see if I can find those peppadew pickles at the local grocer.
You will love them mate! Seriously addictive.
The caps you have, they fit inside the jar?
Another nice variety for this recipe would be the "Babura" from Kosovo. They have round shape and are bigger, it means easier to de-seed
John Zanchetta below suggests using plastic water bottle to make an insert that presses the chillies down. The idea is great if the brine is already quite cold when poured. However, these bottles are usually made out of PET, that is not heat tolerant and may release toxic substances when heated. I cut out spaces from old yogurt containers instead. This type of plastic holds its shape and remains non-toxic up to fairly high temperatures.
Wonder how this would taste with Rocotos, the only peppers I have left on the plants from this season is mini brown Rocotos, and lots of them, might have to try this, been wondering what to do with them!
If you are going to do this with rocotos, I would maybe soak them a little longer in the first step. They are very thick skinned and juicy, so will need a longer soak. Let us know how it turns out!
How long would these last in the bottle? I have a huge harvest coming in, can probably do about 10 bottles so wouldn't want them going funky 😆 would they need to be in the fridge or is on the shelf ok?
Bottled correctly, they will easily last a year on the shelf
Попробую приготовлю такую баночку. Вот только созреет мой красный хабанеро. Спасибо.🤝
now i just need to grow enough of these to give this a go!
These plants can get rather large...and you will be a big harvest from them!
@@ChilliChump yes my plant got huge this year. unfortunately it didn't establish until to late in the season so never really set fruit.
It's always a balancing act, getting the pot size right so that you push the plant to fruit!
@@ChilliChump shore is, it was only in a 10L pot put its bean fairly typical of my season this year. Its been a very frustrating season, the weather really hasn't helped, for me i kept hitting those silly hot spells right at critical growth periods and the plants just stalled or didn't set fruit for 2/3 weeks, and i had a couple of periods of that over the summer.
Great video! I could use that tool you used to scrape out the seeds. Do you mind sharing the link for it?
Thanks Leighton. Here's the link geni.us/Deseeder (if you are in the UK, the price is a little weird at the moment...so may need to search on eBay for it)
Thanks, it gives me a starting point!
I used this recipe with some Bishop’s Crown Peppers. It tastes divine and despite being a different chilli still very similar to the store-bought Peppadew.
Man I miss peppadews, we don't have then here in Chile. I'll have to try this receipt with the peppers we have here.
Try growing them? I have the seeds available in my store. They are pretty easy to grow, they just need a fairly long season
Right on time!
Do you properly Can the Peppers after filling the jar? or just let it sit at room temperature?
Yes if I'm planning on storing them long term
I'm BACK! Woohoo
I've been watching your channel for a long time and copying recipes. I had a passion for hot peppers, until a year ago when I entered a hot chicken challenge.
I came in so confidant, did the challenge and won.
But during the challenge, I've noticed something off. It wasn't a "hot" pepper they're using. It was A LOT of regular hot pepper. They've added layer over layer over layer of hot pepper.
What they did is, fry the chicken, dip it in butter, then dip it in the pepper powder, fry it again, dip it in butter and so on.
I don't know exactly what happened, but the burnt pepper powder in the oil made some weird chemical reaction.
After 2 hours my stomach started to burn, not the usual hot pepper burn, it was something very strange. The pain... I almost fainted, it would hit for 5 minutes of agonizing pain, and stop for 10 minutes. This cycle went on for about 24 hours. Nothing would relief the pain, milk full fat, milk 0 fat, ice cream, mint tea.. nothing.
After that for months, If I ate a small jalapeno, I would die.
It ended hot food for me forever I thought.
I stopped watching your channel for obvious reasons.
But lately my tolerance started coming back, and I could eat hot food again.. I'm at cayenne level now.
Hey Shaun.
Is it possible to use something other than sugar?
I'm sugar intolerant....
You could try with a sugar alternative....but not sure how that's going to taste. Maybe honey if you can have that?
@@ChilliChump
I'm a beekeeper, so have loads, and yes, I can consume that...
What kinda volume/weight to replace the sugar?
Many thanks...
Couldn't you just put the chilis into the jar followed by the hot brine? It's what I do for Jalapeno pickles, and they stay quite crunchy. Leave them on the counter overnight then refrigerate. Also, not sure if you considered this, but try toasting the whole spices in a dry skillet before putting them in the brine or jar, only takes a minute. You get a bit more pop on the flavors without overwhelming the chilis.
Tested a few different methods...and this is the one that gave me the best results. Crunchiness lasts longer
Chili Chump - I’ll make my question simpler. The video shows you canning them, then opening them to sample the peppers. I assume that container went to the refrigerator after you reopened it? If so, how long will it last in the refrigerator? If you hadn’t reopened the peppers, how long can you store without pressure canning them? Thanks
The ones I haven't opened will be stored for up to a year
And to be clear Jim...the recipe is shelf stable, if processed/canned/bottled properly. That's why I gave the answer I previously gave. I don't know what knowledge a viewer may have on canning processes etc. I would hate for anyone to get sick because they skip steps.
Thanks - this probably answers my latest question. One year one the shelf and probably up to 6 weeks in the refrigerator if opened.
@@jimalden2105 the recommendation on my commercial batches through my business I would say consume within 3 weeks of opening, and keep refrigerated. Best before date would be one year from pressure canning. If this is for your personal use/friends/family etc, you can go well beyond a year...you just may start losing some of the crunch and colour.
If you are considering commercialising...then you will need to consult with your local food safety organisation as well as get it tested at a food safety testing facility, often a local university. Can be costly
Ppppppppp Pickle a peppadew. Those look great.
Question as usual Shaun. My last load of unpicked chillis here in Whitby, UK, are still green. Lots are varieties have turned red and are now harvested, but jalapenos, bishop crown, Jamaican rosso and habanero are still green without even a hint of colour change. Should I just collect them now before they rot as my greenhouse isnt the most waterproof at the moment.
Cheers n stuff
Have you had a look at this video I did on the topic Leigh? ruclips.net/video/0VFiLfuCjgI/видео.html
If your greenhouse is too damp, then you could do the same as I mention in the video, but bring them indoors....in the kitchen, garage etc.
Sorry to be a pest here. The jar you processed the way you did on the video, closed and reopened it - I assume that one went right to the refrigerator rather then remaining unrefrigerated? If the jar wasn't reopened, how long would you have kept it on the shelf? And once opened - how long can you keep it in the refrigerator? Similar processing for pickles without pressurizing suggest 6 weeks maximum in the refrigerator. Thanks for your continued dialog here.
Yes the jar I opened went into the fridge and got eaten over the next couple of weeks.
And like I already said...if it was unopened, then it is shelf stable for at least a year.
Not sure if I'm misunderstanding what you are asking here mate....
How do these compare in flavour to the "cowboy candies" ?
They are very different. Can't really compare the two. The flavour and the texture. These are less sugary/candified....and more like a sweet pickle. And the two chillies also taste very different.
Can’t eat a Prawn, Garlic and Parmesan pizza without them.
Do you sell them? Can't get them in Germany.
Wish I had enough of the chilies to sell. But I only really grew enough for us this year! Can you buy the jars of these in Germany?
I bet this would be a good recipe for yellow ghost peppers 😂
Would certainly be interesting! 🔥
Can you maybe tell me why my pepperdews are going black before red?
They are likely going black as a sun/light response...kind of like a sun tan. As long as they are still firm, then they should be fine.
Dear Chef, how can I contact you privately? Thanks
chillichump.com/contact
see
im from Romania, here where i live there is not a great amount of diversity,
my recepy to a 400 ml jar : chillies cleaned of seed, fill the jar until full , add 120 ml apple vinegar, 2 big spoons of sugar, a spoon of salt, add water untill full, wait 1 month in to ferment and thats it.
Tried to buy some earlier and the website kept adding and taking stuff out of the cart
I have had a ton of traffic today with my Black Friday Week Specials, and then this video added to it. If you reload the webpage, it should clear it up for you
Looks like I have another pepper to grow
Dude, a humming of your air conditioner would be better than the droning of whatever that "music" is. Thanks for all your efforts, but the production doesn't need the background "music."
Yours has to be better with garlic and ginger.
Sugar???? Did you finally get a dog?🤣
Lol. Not just yet, soon though! I have tried doing this with a few different artificial sugars/sweeteners, just doesn't really work unfortunately.
@@ChilliChump Well at leastyou are not endangering any canines with your receipe!😆 Looks nice. I actually was the bravest off em all today! I tried the Douglahxreaper (well, only the very slightest part of it, and it wasnt too bad.) But i figure if it would have been more than the tiniest of pieces i probably would have died!
This is illegal
what 's the point of mixing the pepper for one minute with the brine mix when you're going to add them together in the bottle anyway?
It gives a far better result. I've tested it a few different ways. Boiling it for a minute removes the cold water and any leftover brine from the chillies.
@@ChilliChump Interesting. When you add the hot brine, do you need to cool it a little bit?
No. Just make sure you are using a container that can handle the heat (any canning jar will do).