Comments on: INSANELY Hot Fermented 7Pot Brainstrain Chili Sauce

By: Shaun aka ChilliChump

Shaun aka ChilliChump — Mon, 30 Sep 2024 14:31:04 +0000

In reply to bill. Hey Bill. Yes, the 7Pot Yellows will be quite similar in flavour profile, so should be great in this. And adding the corno di toro is a great way to bulk the sauce out. The heat level will be reduced a little, but it won't be too noticeable. Let me know how it turns out!

By: bill

bill — Mon, 23 Sep 2024 21:04:42 +0000

I may have a small harvest this year, so may not have 20 brain strain yellows, but I might have enough for a decent ferment if I add 7 pot yellows to the mix. Do the two cultivars have similar properties that one can use them in the same batch without muddying the flavor profile? I may also add some yellow corno di toro to a second ferment that isn’t quite as overwhelmingly hot. Any thoughts are appreciated.

By: ChilliChump

ChilliChump — Sun, 05 Mar 2023 09:19:57 +0000

In reply to Jennifer Muir. Hi Jennifer. Did you watch the video? The onion isn't an ingredient, it's one method I use to keep ingredients submerged when fermenting.

By: Jennifer Muir

Jennifer Muir — Sun, 05 Mar 2023 05:34:21 +0000

There isn’t an onion listed in the ingredient list but you say to remove the onion in step2 of making the sauce instructions.
I’m confused 🫤

By: ChilliChump

ChilliChump — Sat, 20 Aug 2022 17:02:40 +0000

In reply to Arthur.

The seeds are secured to the chilli by the pith. Removing the seeds, removes most of the pith. Agreed, the seeds themselves don’t have heat…but what surrounds them does. Next time you are planting superhot chilli seeds, give one a taste…there will be heat.

By: Arthur

Arthur — Sat, 20 Aug 2022 16:51:33 +0000

Adding/Leaving the seeds does NOT increase the heat! The most heat comes from the filaments to which the seeds are attached. You want VERY hot pepper, try making one with much more filaments in it. The seeds do NOT contain capsaicin, so technically leaving the seeds in would make the sauce less hot.