Secrets to Superhot Sauce Success!

Ready to unlock the secrets to superhot sauce success? Join ChilliChump, your seasoned (pun intended!) guide through the spicy world of chillies. With nearly 20 years of growing the hottest chilli peppers and crafting amazing hot sauce recipes, we're about to dive into a sizzling fermentation adventure.

From washing to weighing, and fermentation to the final tasting, I'm here to share my tried and true tips for creating a mouthwatering hot sauce using some of the world's spiciest recipes. We're not just making any hot sauce; we're making *the* hot sauce that'll set your taste buds ablaze with flavor from the massive Dorset Naga harvest. 🌶️💥

📖CC Recipe eBook:

🔴Xanthan gum usage
🔴Is my fermentation safe
🔴Clean, Sterilise, Sanitise
🔴Mash vs brine

CHAPTERS:
0:00 - Introduction to Hot Sauce Making
0:25 - Chili Selection and Preparation
5:52 - Fermentation Progress Update
8:01 - Measuring Fermentation pH Levels
9:45 - Pasteurizing Fermented Chilli Mash
10:48 - Contact Information
12:38 - Additional Hot Sauce Ingredients
15:27 - Heat Pasteurization Process
16:33 - Xanthan Gum Thickening
17:24 - Achieving Desired Sauce Consistency
17:46 - Final Hot Sauce Taste Testing
19:35 - Farewell Message

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Websites

Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.

[DonPandemoniac]

That must be one of the most complete hot sauce making tutorials on here, and entertaining to boot! Bringing out an 'Old Painless' lookin' immersion blender puts a grin on my face.

[domagojhribar]

This is by far the best video on you tube about fermented hot souce! Cheers my friend rom Croatia!

[MegaSuperJaBaTo]

The best sauce I've made this year is a BBQ sauce based on Habaneros, Cola, Tschernij Prince tomatoes and strawberries. Extremely spicy, plus the sweetness of strawberries and tomatoes, just amazing. Of course there are a few special ingredients included, such as pre-roasted onions and vanilla.

[bobbywelch]

I like how you mentioned the importance of taking notes. I made a sauce a few years ago and thought I wrote down the recipe and i did not. I remember the peppers i used, just not the amount.

[Branden]

First off, I absolutely love your channel. These hot sauce videos are what got me addicted in the first place. Keep up the great work.

Over the past few years I've perfected a mango habanero bbq that my coworkers can't get enough of. Every time I bring it in, it's sold out in minutes. My g/f can't stand hot sauces and even she begs me to make it. Can't wait for my habanero plants to get going this year to make more.

[ChilliChump]

Hope you enjoyed the video! Below are some links I mentioned!
📖Recipe eBook:


🔴Xanthan gum usage

🔴Is my fermentation safe

🔴Clean, Sterilise, Sanitise

🔴Mash vs brine

[InfiniteQuest]

I know some people prefer to stay with one type of pepper, but my favorite sauce every year is a fermentation of mostly habaneros and some super hots to bump the heat while maintaining the hab flavor. I've got a few apocalypse scorpion and 7 pot lava in there this year.

[markmdn]

I am glad you did a mash. You have been my teacher for the last 4 years. I've built 2 ferminators. We need more mash ideas! Great job. Great channel.

[MoreMushroomThanMan]

I love growing my own peppers & making my own sauces. This year I made a red table sauce with ghost, Serrano, jalapeño, habanero, & scorpion. It's a ghost pepper sauce, with the rest added for flavor & an extra kick of temporary heat. The secret ingredients I used in this one were coriander & thyme, but just a whisper of them on the finish. I love it, it's a quick favorite out of all the ones I've made so far. Cheers!

[jpwoolsey]

Shaun, I have absolutely loved watching your videos! I just got into fermenting this year and thanks to your videos, I have discovered my love of making hotsauce, so much in fact, I have decided to make a career change into the food industry.
Anyways, so far my favorite hotsauce recipe that I made this year is a mild but flavorful fermented hot radish & cayenne pepper based sauce.

[AeroShadow]

You’ve been my go-to coach for fermentations for the last 4 years.
So far my “milder” sauces have been the popular choice. Bahamian goat, habanero, carrot, onion, and garlic. I’ve added celery this year. I will attempt a Red Savina and 7pot Burgundy sauce this year as well.

Happy to have watched your channel and your videos grow! Thanks for all the help!

[sex]

I love the flavour profile that you are creating in this recipe. The new spice that you are using is one that I am very familiar with in Indian food. I love the flavour of it the smell of it and it’s an awesome addition, as well as the cardamom I wish I’ve been using ever since I started making sauces underneath your direction keep it spicy. I’ve been following since 10, 000 followers and I believe I was informing you of the sauce that I made that I thought was bitter with poblano peppers. And with your advice, I added brown sugar .5% more salt and have a cup of brown sugar and was able to redirect the flavour of a 1 gallon cook. Thanks again keep it spicy.

[VictorProduction]

good stuff! finally another sauce making video!

My favorite/signature fermented hotsauce is with Habaneros and a 3% brine ferment. Finishing this of with fresh mango, kardemom, fennel and occasionally a good sip of worcestershire sauce!

Just now trying again a mesh fermentation again. was not very succesfull last year. Just now had to clean up a little explosion because the jar was to full and it's a very active fermentation. Still looks and smells great so good going so far.

Cheers!

[littlehills]

watched for 4 years made 2 batches so far thanks for getting us through
1lt habaneros 600ml of apricot nectar 800 vinegar

[AJSpinDrift]

I absolutely love the Dorset Naga, it's so unique. I bought a couple of kilos from Joy last harvest and experimented with some jam, dipping sauces and a fruity hot sauce. It has been going on everything! It's just a simple pepper mash with added bell peppers, garlic, some herbs and spices, pineapple and a dash of good quality cider apple vinegar, but I'm definitely going to experiment with your suggested fermentation process next time.

I also have some seeds, so I'm going to have a go at potting some up, but without a greenhouse my chilli plant growing exploits have been somewhat unsuccessful so far!

[wranther]

All your many years of sauce experimentation sure do shine brightly in this video Shaun! You have yourself a fine set of tools available to compliment your saucing expertise. This is a video to return from time to time to improve sauce making skills for many a beginner. Stay Spicy! -Bob...

[grgr]

I've just made a naga sauce with fenugreek, garlic and tomatoes and I'm really happy with how it turned out. the fenugreek works very well with the umami and sourness. what's your opinion on when to add spices? I always ferment them with the peppers. is there a reason why you add yours after fermentation?

[jasongarland]

Starsan is great stuff. I use it frequently in brewing and recommend it

[tystrader]

Great video! I’ve made five batches of hot sauce this year (my first year making hot sauce) with the habanero peppers and jalapeños I’ve been growing. My two favorites were a fermented mango habanero hot sauce and a pineapple habanero hot sauce with garlic and onion, cumin, turmeric, and a little bit of sugar.
I had a blueberry habanero ferment going but some mold started growing and I lost the ferment.

[tomscales]

Nice to see this today! Going to be bottling my first 5 ferments of the year this weekend (likely tonight). Particularly looking forward to some interesting ones, a Pepperdew and Local honey, Dill Pickle with Jalapeño and my own fermented pickles and a gnarly smelling Naga Viper and heirloom tomato also from my garden! Great little inspiration watching your work here! Let’s start weekend right with the 2nd best part of growing - production
🌶️😋🥵