How to Make Hot Sauce with the HOTTEST Chillies In The World!

Thanks for being willing to torture yourself for our entertainment lol, that looks seriously hot!

At the 9 minute 20 sec mark you talk about the salt percentage. I hear several different ways of configuration. Ivevrecently talked myself into believing the method of wieghing the volume of water and ingredients total. But you say wiegh only the water. Idk whos right but in my thinking the total volume will be everything in the jar. If we sent it to a lab and had it seperated wouldn't thier report show everything in the jar and what percent of each. Should show peppers, water ( water that was in the pepper and water that we added total, and salt. However ifvits your recipe then its whatever you say it is of course. But to get the fermentation world on the same page.....ha man i see alot of videos saying different things on calculating salt percentage

Where can i get fermentation airlock except online

What are the "fresh" super hots you used in the first part of this video? Thanks! 🌶

Is there enough yeast on store bought produced

Have you ever considered sending any of your sauces to Johnny Scoville? I feel like he would love this!

I need you advice bud, been growing reaper plants in 5 gallon buckets this year, one side of the plants the fruit is turning purple, the other side are turning orange, not sure if I should turn them or not, any ideas out there, please and thank you

My grandpa has been a hot sauce guy for most of his life he always said the best hot sauces are mild in the beginning all the flavors come first then the heat comes in waves

Corona is scared of this guy hes got chilli sauce running through his veins destroying all and any viruses that might enter his body.

Hello I made a fermentation of hot peppers with 10% salt without water what do you think

I love hot sauce; don't have the ability or supplies to make this... how much Is a bottle?

Do you spray the StarSan inside of the jar as well?

Hey ChilliChump, that's very clever, you're using the brine fermentation as a starter sort of like a yeast starter in beer brewing?
Thanks very much for all your cool info. :-)

Kilograms... lol.. kilo..whats... lol.. either way, love the video!! I have learned so much! thank you!

Don't use tap water, use spring, well, or filtered water, no chlorine.

I remade my pineapple/mango hot sauce with fresh habanero, Serrano & jalapeno. It’s pretty tasty. Sadly, I dumped the first one with the fermented peppers after it made me so sick 😞
Tell us the purpose of fermenting the peppers and can it be done in a regular refrigerator over a longer period of time if left to start on the counter for a few days.
Thanks & stop punishing yourself 😂

So much information, this kind of channel is very helpful. Hands down

is that sanitiser youre using, D10 ? we used to use it a couple of restaurants.. just curious :)

can already see i failed today :( "atleast knows for next time

If I'm not adding the batch of frozen peppers can/should I do a second ferment of the mash?

Can i also ferment by room temperatures changing between 20 to 25 degrees Celcius (sadly i got no Ferminator ;-) ) ? Thanks

Yap yap yap kwack kwack kwack a boring chatter box 🤮🤮🤮🤮🤮

I wish you posted the recipe.

what is fermentation for?

Were did you get not sauce bottles

When you brought up Dave's insanity sauce I got flashbacks. I was a kid and almost stopped my heart with that stuff. It tastes bad too. I'm not a fan of extract sauces. I love natural heat though.

Hi, I just started a fermentation that is 3 liters. 1.5 L are Carolina reapers and the other 1.5L is some garlic, sweet peppers, carrots, etc..
but I predict my ferment will be quite spicy as this one was..
how would you go about mellowing out the spiciness? maybe apple cider vinegar? or adding something sweet like mangoes or pineapple?
I'm just looking for something that will taste good considering I will get so much of it.
Cheers man! good stuff.

Wow, inspiring, thanks again, I will ferment next time 👍🏼

Me again! Can you point me to the direction of the PH meter(s) you’ve used in your videos? I can’t find a link so I’m hoping you see this comment! Thanks for all the help man!

What is the liquid you put in the airlock? Is that just more brine? I couldn’t find it in the video. Thank you! My husband and I love all of your content. Can’t wait to try this out!

I can handle the burn on my mouth and lips but how the hell do you deal with the butthole burning!?

you are like up there with Bob Ross, Steve Irwin, and Mr. Rogers, for wholesome, enjoyable, and educational content.

Chill Chump, I've joined your channel and signed up for a low level something or other. What has this done for me? I see no difference and I've only gotten one email from you without leaving a comment here. What does subscribing do exactly? Is there anyway to sort the you tube results by date? Trying to find recent posts and post just from you is a real pain. What am I missing? Thank you. Jim

A bit of Spicy history: Chilies/Peppers/Ajies originated form the Peru-Bolivia region, they are not native to China, Thailand or India. They were taken to Spain by Columbus in the 15th century. They have developed the best there, "Aji Amarillo" present in many Peruvian dishes, the Best culinary destination awarded 8 consecutive years 2011-2019 World Travel Awards.

Top 3 in my cabinet atm

"extract sauces" screams of cheating to me
nice work

Well done if it bites you it must be warm. But your stuff is great

Hey bud ... hope you are well. Where do you get those heat shrink wraps for your bottles? I am struggling to find them in Cape Town.

Can you include links to buy the same equipment. I liked you dispenser you use to bottle your hot sauce and want one for myself

BIG Chilli Chump fan 🙌🏼🔥🌶

forbidden little pumpkins

Please. Can you recommend a place to find genuine peri peri seeds? I bought a packet online a few months back, and could not make any germinate. I've since found out what I did wrong, but the website has also since been flooded with bad reviews for dead seeds, or sending the wrong seeds entirely.

Screw waterboarding, rub some of this on a terrorists PEE PEE, man will tell you everything.

Brad Leone approves this video of fermentation

Great video as always!

South African?

LOVE