This kebab shop chilli sauce recipe is chunky rather than smooth, dead easy to customise and keeps well in the fridge for the week. Use fresh homegrown chillies if you have them, frozen ones work a treat too, or grab whatever red chillies are available at the supermarket.

No fancy kit required. No fermentation. Just tons of flavour, fast.

Why This Kebab Shop Chilli Sauce Works

The short cook time is the key. Just 15 minutes on a gentle simmer is enough to meld the tomato sweetness, garlic depth and chilli heat together, while knocking the raw edge off the vinegar. It’s long enough to develop flavour, short enough that the sauce keeps its brightness.

The olive oil is optional, but worth including if you want that slightly silky, luxurious mouthfeel you get from a proper kebab shop sauce. Cumin and paprika do the heavy lifting on the spice profile, warm, earthy and just complex enough to taste like you’ve been at it all afternoon.

Which Chillies Work Best?

You want chillies with a balance of sweetness and heat rather than pure fire. CC Piri Piri, Ring of Fire, Jalapeños, or Cayenne all work well. If you’re using CC Jalapeños, start with six and add more if you want more kick. For milder shop-bought Jalapeños, you might want seven or eight.

Frozen homegrown chillies are absolutely fine here since the sauce is cooked. If you grew more than you could eat this season, this is a perfect recipe to work through the stash.

Pro tip: Don’t over-blend. A rough, chunky consistency is what gives kebab shop chilli sauce its authentic character. Smooth it out too much and it loses that freshness and body.

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Kebab Shop Chilli Sauce

Course Condiment

Cuisine Levantine, Turkish

Keyword Chilli sauce, hot sauce, Kebab shop chilli sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 jar

Equipment

• 1 Blender or food processor
• 1 Saucepan
• 1 Chopping board
• 1 Knife
• 1 Clean jar
• 1 Tbsp Measure
• 1 Tsp Measure

Ingredients

• 6 Chillies Jalapeños, CC Piri Piri, Ring of Fire or similar, adjust to heat preference
• 400 g Chopped tomatoes
• 1 tbsp Tomato purée
• 6 cloves Garlic roughly chopped
• 2 tbsp Olive oil optional but it adds creaminess
• 1 tbsp White wine vinegar
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Ground cumin
• 2 tsp Paprika

Instructions

• Roughly chop the chillies and garlic. You want texture here, not a fine purée. Keep it chunky for that authentic kebab-shop mouthfeel.
  
• Blend everything together. Add the chillies, garlic, tinned tomatoes, tomato purée, olive oil, white wine vinegar, salt, sugar, cumin and paprika to a blender. Pulse until you have a rough, chunky consistency, don’t go smooth.
• Transfer to a saucepan and bring to a gentle simmer, stirring occasionally. Simmer for 15 minutes. If you want a thicker sauce, just let it go a bit longer.
  
• Cool and jar it up. Let the sauce cool slightly, then decant into a clean jar. Keeps in the fridge for about a week.

Taste and Adjust

• Once it’s had its 15-minute simmer, give it a proper taste. Every batch of chillies is different, and tinned tomatoes vary in sweetness and acidity. Here’s how to balance it:
• Too sharp? Add a pinch more sugar.
• Needs more brightness? Add a splash more vinegar, a little at a time.
• Want it creamier? Increase the olive oil slightly.
• Too spicy? Stir a spoonful of mayo or yoghurt through when serving.

Ways to Use Your Kebab Shop Chilli Sauce

• The classic, drizzle generously over grilled meat, salad and flatbread.
• As a dip for chips or pittas.
• With pork and sauerkraut for a punchy, tangy lift.
• As a base for a quick spicy tomato stew: add stock, whatever veg you have and simmer.

Tips and Variations

• Tomatoes: Tinned tomatoes give you consistent acidity every time. If using fresh, cook a little longer to break them down.
• Spice level: Swap to milder chillies or reduce the quantity. Smoked paprika instead of regular adds another layer.
• Texture: Rough blend is the authentic move. If you prefer smooth, blend longer and strain.
• Storage: Use a sterilised jar and keep it refrigerated. Best within a week, freezes well for up to three months.

Frequently Asked Questions

How long does kebab shop chilli sauce keep in the fridge?

About a week in the fridge, stored in a clean jar. No preservatives beyond vinegar and salt, so fresher is better for flavour. Freeze in portions for up to three months if you want to make a bigger batch.

Can I use fresh tomatoes instead of tinned?

Absolutely. Use ripe tomatoes and cook a little longer to break them down. Tinned tomatoes are just more convenient and give consistent results.

Can I make this sauce without olive oil?

Of course. Vegetable oil works fine. The olive oil adds creaminess and a bit more flavour, but it’s optional.

How do I reduce the heat without losing flavour?

Remove seeds and membranes from your chillies before blending, use fewer chillies, or add a touch more sugar. Serving with something creamy like mayo or yoghurt on the side also tames the heat without changing the sauce itself.

Can I freeze homemade chilli sauce?

Yes. Freeze in small portions for up to three months. Thaw in the fridge overnight and give it a quick stir before serving.

Quick Kebab Shop Chilli Sauce Recipe Summary

Roughly blend 6 chillies, 6 garlic cloves, 1 tin chopped tomatoes, 1 tbsp tomato purée, 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp salt, 1 tsp sugar, 1 tsp cumin and 2 tsp paprika. Simmer for 15 minutes. Cool, jar, refrigerate.

Making your own kebab shop chilli sauce means you control the heat, the freshness and exactly what’s going into it. No additives, no watery flavourless disappointment, just a tasty sauce that’s worth the 15 minutes.

If you’ve got homegrown chillies and you’re wondering what to do with them, this is one of the quickest and most satisfying ways to use them. Adjust the heat to your liking, experiment with the spice ratios, and make it your own.

It would be amazing if I could grow everything that is needed for a good kimchi. This year I had to settle for my beautiful Kimchi chillies, and an attempt at growing Napa or Chinese Cabbage. The cabbage growing wasn’t too successful, but here’s the beautiful thing about kimchi: it doesn’t care. Those “reject” cabbages fermented into something tangy, punchy and utterly delicious.

I make kimchi because it’s forgiving, practical, and it uses up what would otherwise go to waste. Plus, once you’ve tasted good homemade fermented kimchi, the shop-bought stuff just doesn’t cut it anymore. The process is straightforward: salt the cabbage, make a chilli paste, stuff the leaves, and let nature do the rest.

What You’ll Need

The basics:

• Cabbage: Chinese or napa cabbage is traditional, but honestly, if your homegrown variety is a bit rough around the edges, that’s absolutely fine. Just trim off the really woody bits.
• Salt: Sea salt, kosher salt, or pickling salt. Avoid iodized table salt if you can; it can interfere with fermentation.
• Chilli powder: Gochugaru (Korean red pepper flakes) is traditional and gives that distinctive flavour. If you can’t get it, use whatever chilli powder you’ve got. Just be aware the flavour profile will be different. And feel free to spice it up with a few superhots too!
• Other veg: Radish, spring onions, carrots.
• Flavour builders: Garlic, ginger, fish sauce (or soy sauce for a vegan version).
• Container: A traditional ongi pot is lovely if you’ve got one, or a good sauerkraut crock with a water moat. But honestly? A BPA-free plastic tub works just fine.

Notes

On salt quantities: This is flexible. I use roughly 50g salt per kg of cabbage, but you can adjust. A little extra is safer than too little (you’ll rinse it anyway).

On chilli heat: Start with 2 cups if you’re unsure. You can always add more next time. Gochugaru has a specific flavour, but homegrown chilli powder works brilliantly too.

Storage: Keeps in the fridge for several months, often up to a year. Flavour becomes stronger and texture softer over time.

Equipment tip: Gloves aren’t optional in my book. Your hands will thank you.

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Traditional Kimchi

Cuisine Korean

Keyword chili inspired recipes, kimchi, korean recipe

Prep Time 2 hours hours 30 minutes minutes

Fermentation Time 2 days days 2 hours hours

Total Time 2 days days 4 hours hours 30 minutes minutes

Servings 3 kg

Equipment

• Fermentation containers A traditional ongi pot is lovely if you've got one, or a good sauerkraut crock with a water moat. But honestly? A BPA-free plastic tub works just fine.
• Large bowl or tray for salting the cabbage
• Knife
• Chopping board
• Small bowl for mixing the paste
• Grater for ginger
• Gloves (nitrile or latex preferable)
• Kitchen scales optional
• Garlic press or mincer optional
• Julienne peeler or mandoline optional

Ingredients

Cabbage

• 2 kg Chinese/napa cabbages
• 50 g Sea salt, Kosher salt or Pickling salt roughly 25g per kg of cabbage

Paste

• 2-3 cups Gochugaru or chilli powder of choice
• 18 cloves Garlic minced
• 1 Onion medium
• 2 tsp Fresh ginger finely grated
• 0.5 cup Fish sauce soy sauce for vegan version
• 1 tsp Thai Shrimp paste if you can get Saeujeot, use that instead (3 tbsp)

Porridge

• 2 cups Water
• 2 tbsp Sweet Rice Flour
• 2 tbsp Turbinado Sugar white or brown sugar is fine too

Optional additions

• 200 g Daikon radish julienned, matchstick length
• 4-5 Spring onions cut into 3cm pieces
• 100 g Carrots julienned, matchstick length

Instructions

Prep the cabbage (15 minutes)

• Trim the base where the core is too woody
• Halve the cabbages, small slice at the base to halve once again later
  
• Give a good rinse in cold water
• Remove any seriously damaged outer leaves

Salt the leaves (2 hours)

• Sprinkle sea salt generously between the leaves
  
• Leave cabbage in a large bowl or tray
• Flip or turn the cabbage every 30 minutes
• Salt will draw moisture out (this is what you want)
• When turning, scoop the resulting liquid over the cabbages

Rinse and prepare (10 minutes)

• After 2 hours, rinse cabbage thoroughly under cold water to remove excess salt
• Allow to drain dry
• Leaves should be pliable at this stage

Make the chilli paste (5 minutes)

• In a bowl, combine gochugaru (or chilli powder), minced garlic, grated ginger, and fish sauce
• Taste it (should be punchy, garlicky, with good chilli kick)
• Mix the vegetables into the paste
  

Assemble (20 minutes)

• Put on gloves (seriously, this makes cleanup much easier)
• Split the halves into quarters, using the cut you made earlier
• Take each cabbage leaf and spread paste onto it, down to the base. Coat generously
• Fold the cabbage onto itself making a small pouch
• Pack tightly into your fermentation container (ongi pot, crock, or plastic tub)
• Press down firmly to eliminate air pockets
• Any leftover paste can go on top

Ferment (24-48 hours)

• Leave at room temperature (18-22°C is ideal)
  
• Within 24 hours you should see bubbles forming
• For mild, fresh kimchi: refrigerate after 24 hours
• For tangier, funkier kimchi: leave 48 hours before refrigerating
• Once refrigerated, it will continue to ferment slowly

Fermentation: When to Stop

Leave your kimchi out at room temperature to kick off fermentation. Within 24 hours you should see bubbles and smell that fresh, tangy aroma developing. Now you’ve got choices:

• Mild and fresh? Move it to the fridge after 24 hours.
• Tangier and funkier? Leave it out for up to 48 hours before refrigerating.

Longer fermentation is safe but will change the flavour and texture significantly. I usually go for the 24-48 hour window, then refrigerate.

Storage life: Refrigerated kimchi will keep for months. I’ve had jars going strong after a year, though in practice, most batches disappear far sooner because it’s just too good.

Troubleshooting

No bubbles forming? Check your temperature. Fermentation slows right down in the cold. Move it somewhere warmer for a day or two.

Too salty? Rinse more thoroughly during the initial salt step next time. Most recipes are quite forgiving though.

Surface mould? Rare if everything’s submerged, but if it happens, scrape off the affected bit and make sure everything else is pushed below the liquid. It’s usually fine.

How I Use It

Kimchi isn’t just a side dish (though it’s brilliant with rice and a fried egg for a quick meal). Here’s what I actually do with it:

• Stir-fry chopped kimchi with chicken thighs and rice (simple, fast, flavourful).
• Chop some up and add it to soups or stews to brighten them up.
• Add it to sandwiches for a spicy, tangy kick.
• Eat it straight from the jar while standing by the fridge (don’t pretend you don’t do this).

My Equipment Recommendations

I use an ongi pot when I want to feel traditional, and a small crock for experimental batches. Plastic tubs are my workhorse containers (no fuss, easy to clean, and they work perfectly well).

If you’re planning to ferment lots of things beyond kimchi, investing in a good weighted system can be worth it. But for getting started? Don’t overthink it.

Final Thoughts

The beautiful thing about kimchi is that it rewards you for using what you’ve got. Those imperfect, homegrown cabbages? They’re perfect for this. The process is forgiving enough that you can adapt it to your situation, your ingredients, and your taste preferences.

Stop overthinking it. Make a batch. You’ll learn more from doing it once than reading about it ten times.

Frequently Asked Questions

How long should I ferment before refrigerating?

24 hours gives you mild, fresh kimchi. 48 hours develops more tang. Longer is safe but changes the flavour significantly. Refrigerate when it tastes right to you.

What salt works best?

Sea salt, kosher salt, or pickling salt. Avoid iodized table salt if possible; it can interfere with fermentation.

Can I use imperfect homegrown cabbages?

Absolutely. Trim the woody core, rinse off soil and slug damage, and carry on. The fermentation process is remarkably forgiving.

Do I need special equipment?

No. Traditional pots and crocks are lovely but not essential. BPA-free plastic containers, jars, or anything non-reactive will work fine. Just keep the vegetables packed and submerged.

How long will it keep?

Refrigerated kimchi stays safe and tasty for months. I’ve had batches still going strong after a year, though the flavour becomes stronger and the texture softer over time. Most batches disappear far sooner because it’s delicious.

What if I don’t have gochugaru?

Use whatever chilli powder you’ve got. The flavour will be different from traditional kimchi, but it’ll still ferment beautifully and taste good. I’ve used homegrown chilli powder with excellent results.

Why isn’t my kimchi bubbling?

Temperature is usually the culprit. Fermentation slows down in cold environments. Move it somewhere warmer for a day or two and it should kick off.

Can I add other vegetables?

Definitely. Radish, spring onions, and carrots are traditional additions. Experiment with what you’ve got growing. Just maintain the same salt-and-ferment process.

Nothing beats homemade chilli jam. It’s cheaper than shop-bought, you control the heat level, and one batch makes enough for months of meals. This recipe works brilliantly with fresh or dried chillies, so you can make it year-round with whatever you’ve got.

Choosing the Right Chillies

The star of any chilli jam is, of course, the chillies. For this recipe, I recommend using cayenne chillies. They’re wonderfully versatile, packing a moderate but enjoyable heat that complements the jam’s sweet and tangy profile without overwhelming your taste buds. Cayenne chillies have just the right balance of spice and flavour, making them perfect for this recipe.

If you want to experiment with heat levels, feel free to add something spicier like habaneros or, if you’re daring, a 7Pot Primo or Primotalii. Just keep in mind that upping the heat means you’ll need to adjust the recipe to maintain the right balance of flavours.

You might notice that some chillies are fresh and ripe while others are dried. That’s perfectly fine and it means you can make this jam year-round. See the Chilli Jam with Dried Chillies variation below for how to adjust quantities.

Gathering Essential Ingredients

Alongside your chillies, you’ll need a few simple but vital ingredients to round out the flavour and texture of the jam:

• Ginger: Peel it easily using a spoon — a tip from one of my subscribers that truly changed the way I prepare ginger. It adds an aromatic warmth that pairs beautifully with the chillies.
• Garlic: Use about 10 cloves, or up to 12 if you like, but don’t go overboard. Too much garlic can overpower the jam, which should lean more towards sweet and spicy rather than savory.
• Jam sugar: This is regular sugar with pectin added, which helps the jam set perfectly. If you have plain sugar, add 15 grams of pectin per kilogram of sugar.
• Citric acid: This helps the pectin set and keeps the jam’s vibrant colour bright and appealing.
• White wine vinegar: I love this for its mild flavour and the lovely golden hue it gives the jam. You can substitute distilled or plain white vinegar, but avoid malt vinegar as it darkens the jam and alters the flavour.
• Salt: Any salt you have on hand will do, but I prefer sea salt for its clean taste.

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5 from 1 vote

ChilliChump Chilli Jam Recipe

My foolproof and easy method for crafting a delicious chilli jam that’s bursting with flavour and perfect for a variety of uses.

Course Condiment

Keyword cayenne, chilli jam

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Equipment

• Jam jars (sterilised)
• Jam funnel
• Large heavy-bottomed pan
• Blender or food processor
• Ladle or spoon

Ingredients

• 1 kg Jam Sugar
• 400 ml White Wine Vinegar
• 300 g Cayenne Chillies
• 120 g Ginger
• 10 cloves Garlic
• 1 tsp Salt
• 0.5 tsp Citric Acid

Instructions

• Sterilise your jars. Wash in hot soapy water, rinse, then place on a baking tray in a 140°C oven for 10 minutes. Keep them warm until you're ready to fill.
• Prep your chillies. Wash thoroughly and remove as many stems as possible, this keeps the colour vibrant and clear.
• Blend the base. Add the chillies, garlic, and ginger to a blender with a small splash of white wine vinegar. Blend to a thick paste. You're not looking for a smooth liquid, keep it chunky enough to coat a spoon.
  
• Combine ingredients. Transfer the paste to a large pan and add the remaining vinegar, jam sugar, citric acid, and salt. Stir well to combine before applying any heat.
• Simmer low and slow. Place the pan on a low heat and stir continuously as the sugar dissolves. Once it becomes liquid, maintain a gentle simmer, bubbles rising slowly, no vigorous boiling, for approximately 40 minutes. Stir regularly to prevent scorching at the bottom.
  
• Test the set. Place a small spoonful onto a cold plate (chilled in the fridge beforehand). Run your finger through it. If the gap holds and doesn't fill back in, the jam is ready. If it floods back, give it a few more minutes and test again.
• Jar the jam. Carefully pour into your warm sterilised jars. Leave to cool at room temperature for 12–24 hours until fully set.
  
• Store. Keep in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

Preparing and Blending Your Jam Base

Before you start, sterilise your jars: wash in hot soapy water, rinse, then place on a baking tray in a 140°C oven for 10 minutes. Keep them warm until filling.

Wash all your chillies thoroughly to remove any dirt or impurities. Remove as many stems as possible, mainly to keep the jam’s colour vibrant and clear.

Next, blend your chillies, garlic, and ginger into a fine mash. You don’t need a high-powered blender; a basic blender or stick blender will do the job well. Add a splash of vinegar to help the blending process, but be careful not to add too much liquid, especially if your blender isn’t very powerful. You want a thick paste rather than a watery mix.

Cooking Your Chilli Jam to Perfection

Once blended, add the rest of your ingredients: jam sugar, citric acid, salt, and the remaining vinegar. Stir well to combine everything before placing the pot on a gentle heat.

It’s crucial to keep the heat low to avoid burning, especially after adding sugar. Stir continuously to prevent sticking and scorching at the bottom of the pan. You’ll notice the mixture slowly turning into a liquid consistency. Maintain a gentle simmer, bubbles gently rising but no foaming or vigorous boiling, for about 40 minutes. This process reduces moisture and allows the flavours to develop fully.

If you find your jam too thick once set, reduce the amount of pectin next time. Conversely, if it’s too runny, add a little more pectin to achieve your desired consistency.

Setting and Storing Your Chilli Jam

After cooking, remove the jam from the heat and let it cool at room temperature. It will take around 12 to 24 hours to set properly. When done correctly, this chilli jam can last for at least a year when stored in a cool, dark place. If you’re unsure about long-term storage, keep the jam in the fridge and consume it within a few weeks.

How to Test If Your Jam is Ready

To check if your jam has reached the perfect set, pour a small amount while it’s still hot onto a very cold plate (keep the plate in the fridge beforehand). Run your finger through the jam on the plate. If the gap your finger makes doesn’t fill back in, your jam is set and ready to be taken off the heat. If it does fill in, give it a bit more cooking time.

Tasting and Serving Suggestions

Now for the best part: the taste test! Cayenne chillies give this jam a good kick, and the result strikes a perfect balance between sweetness, acidity from the vinegar and heat from the chillies. Unlike overly sweet commercial jams, this one has a complex flavour profile that’s both spicy and tangy.

This chilli jam is incredibly versatile. Use it as a condiment on burgers instead of ketchup or relish for a flavour boost. It’s also fantastic spread on toast or even paired with peanut butter for a unique twist on the classic sandwich.

If you want to skip the cooking and go straight for a bottle, our ready-made chilli jam is available in the ChilliChump shop.

Chilli Jam Variations

Sweet Chilli Jam Variation

For a milder, sweeter jam, closer to the Thai-style sweet chilli sauce you’d find with spring rolls, swap half the chillies for red bell peppers or sweet pointed peppers. This reduces the heat significantly while keeping the colour vibrant and the flavour full. You can also add a tablespoon of fish sauce for extra depth, or a little extra sugar if you want it noticeably sweeter. This version works brilliantly as a dipping sauce or glaze for chicken.

Scotch Bonnet Chilli Jam

Replace the cayenne with scotch bonnets for a fruity, intensely hot jam with that distinctive Caribbean flavour. Scotch bonnets bring a floral, almost tropical note that works beautifully with the sweetness of the jam sugar. Be aware the heat level jumps considerably. Start by using two-thirds scotch bonnet and one-third sweet pepper if you want it manageable, or go full scotch bonnet if you know your audience. This version is excellent with jerk-spiced meats or sharp cheddar on a cracker.

Chilli Jam with Dried Chillies

You don’t need fresh chillies to make a great jam. If you’re working through a dried stash, from your own harvest or shop-bought, use 80g of dried chillies in place of the 300g fresh. Add 220ml of water gradually during blending to bring the mixture up to the right paste consistency. The flavour will be slightly more concentrated and earthy compared to fresh, which works well with smoked or ancho-style chillies. This is a great use for dried whole chillies or anything that’s past its prime for fresh eating.

Frequently Asked Questions

Can I use dried chillies instead of fresh?

Yes. Use about 80g of dried chillies and add 220ml of water gradually while blending to make up the total 300g weight. This makes the recipe workable year-round, even when fresh chillies aren’t available.

What if I want a milder chilli jam?

Mix half the chillies with half red bell or sweet peppers to reduce the heat while maintaining a vibrant colour and flavour. This is also the basis of the sweet chilli jam variation above.

How do I sterilise jars for storing jam?

Wash jars with hot soapy water, rinse well, then heat in the oven at 140°C for 10 minutes. Make sure lids and utensils are sanitised as well before use.

Can I adjust the jam’s thickness?

Yes. If your jam is too thick, use less pectin next time. If it’s too thin, add a little more pectin to help it set better.

How long does homemade chilli jam last?

Stored in sterilised jars in a cool, dark place, it can last up to a year. If you’re unsure, refrigerate and consume within a few weeks for the best flavour and safety.

How many jars does this recipe make?

Approximately 4–6 standard jam jars, depending on jar size and how long you reduce the mixture.

I hope you give this recipe a try and enjoy your homemade chilli jam as much as I do. It’s a fantastic way to add a spicy, sweet, and tangy punch to many dishes. Stay spicy and happy cooking!

Why I Developed the CC Jalapeño

Growing a big chilli is easy, but keeping the flavour and heat intact while scaling up production is the real challenge. With my CC jalapeño, I aimed to achieve three things:

• Size: Bigger peppers mean more yield and easier processing.
• Heat: I wanted these to be hotter than the average jalapeño, and these definitely pack a punch.
• Early Harvest: They mature quickly, which means an earlier start to the pickling season.

If you want to grow these yourself, you can grab seeds from my seed store at chillichumpseeds.com.

Choosing the Right Equipment for Commercial Pickling

When it comes to processing large batches of jalapeños for pickling, equipment can be a real hurdle. Commercial machines are often too big for my workspace, which is about the size of a double garage. Home kitchen appliances, on the other hand, tend to burn out quickly under commercial use.

After some trial and error, I invested in a Buffalo food processor with a five-litre container. Although it can’t be filled to full capacity for safety reasons, this machine is a beast and handles processing large quantities much better than typical home processors. It may be overkill for some, but if you’re producing pickled jalapeños or similar products commercially or even semi-commercially, it’s a worthwhile investment.

First Run on the Food Processor

I’ll admit, I had a bit of a learning curve with this machine. The first attempt was a bit of a disaster because I forgot to leave a key part in place, which caused a jalapeño jam and a lot of coughing on my part! But hey, mistakes happen and I’m all about sharing the real process.

Once set up correctly, the jalapeños slide through the chute easily and get sliced quickly into a tray. This method is much faster than chopping by hand and perfect for scaling up production.

My Honey Pickled Jalapeño Recipe

This recipe is simple, delicious and uses a little twist on the classic pickled jalapeño. Instead of sugar, I use honey to add a subtle sweetness that complements the heat beautifully. Here’s what you’ll need:

• 1 tsp Black pepper
• 4-6 tbsp Honey (the secret ingredient)
• 4-5 Cloves Garlic (I like to add quite a bit)
• 1.5 tbsp Salt
• 3 cups Distilled white vinegar (or experiment with other vinegars if you prefer)
• 2 cups Water
• 1 kg Fresh jalapeños (sliced)

The full amounts will vary, but keep in mind that you’re aiming to make enough pickling juice to cover the jalapeños, so it will depend on the size of the slices and the quantity of jalapeños you have.

This link offers a more detailed honey pickled jalapeño recipe and method if you’d rather not use the video.

This recipe is fantastic for home use and has also proven to keep well for up to two years on the shelf, provided you sterilise everything properly.

Cooking and Bottling Process

Start by combining all the ingredients except the jalapeños in a pot and bring them to a boil. Once boiling, add the sliced jalapeños and bring back up to a simmer for about 30 seconds. Then turn off the heat and get ready to bottle.

When bottling hot, safety is key. Use sterilised Kilner or Ball jars and always use new lids to ensure a proper seal and avoid contamination. Don’t reuse old caps as they can compromise the preservation.

Taste Test and Final Thoughts

I couldn’t wait to try the pickled jalapeños fresh from the jar. These CC jalapeños are no joke. They are definitely spicy enough to make me sweat a little, even though I’m used to some of the hottest chillies in the world!

The flavour is wonderfully balanced: not too acidic, not overly sweet, and with a good kick of heat. Give them about a week to mellow and let all those flavours percolate and develop fully. The result is a perfect pickle that’s great on toast, in sandwiches, or alongside just about anything.

Most jalapeños these days have lost some of their original heat, which was one of my motivations for creating this variety. I’m really pleased with how these turned out and I encourage you to give the recipe a try.

Looking Ahead: More Uses for the Buffalo Food Processor

While the food processor didn’t quite meet my expectations for blending large quantities of sauce, it’s fantastic for slicing and processing vegetables. Later in the season, I plan to use it for fermenting preparations like kimchi, which should speed things up and reduce manual labour.

If you know of any blenders or processors that handle 5 to 10 litre batches efficiently and aren’t massive industrial machines, please let me know in the comments. The only larger machines I’ve found are enormous, around 30 litres, which is way too big for my space.

Pickled Jalapeño & Pro Food Processor FAQ

Can I use regular jalapeños instead of the CC jalapeño for this recipe?

Absolutely! The recipe works well with any jalapeño, but the CC jalapeño offers more heat and larger size, which makes processing easier.

Why use honey instead of sugar in pickled jalapeños?

Honey adds a richer, more complex sweetness that complements the spice and acidity better than plain sugar. It also adds a nice depth of flavour to the pickle.

How long do pickled jalapeños last?

If properly sterilised and sealed, these pickled jalapeños can last up to two years on the shelf. Once opened, keep refrigerated and consume within a few weeks for best flavour.

Is the Buffalo food processor suitable for home use?

It might be overkill for most home kitchens, but if you’re making pickled jalapeños or similar products regularly and in larger batches, it’s a great investment that can save time and effort.

Can I reuse jar lids when bottling pickled jalapeños?

It’s best practice to use new lids each time to ensure a proper seal and prevent spoilage. Reusing old lids is not recommended.

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Honey Pickled Jalapeños Recipe: Sweet & Spicy Perfection

Discover the secret to restaurant-quality honey pickled jalapeños! This unique recipe uses honey instead of sugar for complex sweetness that perfectly balances heat and tang.

Course Condiment, Side Dish, Snack

Keyword Jalapeno, Pickled

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 5 large jars

Equipment

• 1 Large stainless steel pot
• 1 Sharp knife or mandoline slicer
• 4-6 Sterilized canning jars (16 oz)
• 4-6 New canning lids (essential for safety)
• 1 Wooden spoon (won't react with honey)
• 1 Canning funnel

Ingredients

• 1 kg Fresh Jalapeños sliced into ¼-inch rings
• 3 cups Distilled white vinegar
• 2 cups Filtered water
• 4-6 tbsp Honey
• 4-5 cloves Garlic
• 1.5 tbsp Salt
• 1 tsp Black Pepper

Instructions

Step 1: Prepare Your Jalapeños (5 minutes)

• Select firm, fresh jalapeños for best texture
• Wash and slice into consistent ¼-inch rings
• Keep seeds for maximum heat in your honey pickled jalapeños

Step 2: Create the Honey Pickling Brine (5 minutes)

• Combine the white vinegar, water, honey, garlic, salt and pepper in a large pot
• Heat to a rolling boil while stirring constantly
• Stir until honey dissolves completely – no crystallization

Step 3: Perfect the Honey Jalapeño Balance (2 minutes)

• Add sliced jalapeños to the honey brine
• Return to gentle simmer – don't boil aggressively
• Cook for exactly 30 seconds after simmering resumes
• Remove from heat to preserve texture and honey flavor

Step 4: Hot Pack Your Honey Pickled Jalapeños (10 minutes)

• Fill jars immediately while mixture is hot
• Distribute jalapeños evenly between jars
• Cover with honey brine leaving ½-inch headspace
• Remove air bubbles gently with clean utensil
• Wipe jar rims and apply new lids

Step 5: Seal and Age Your Honey Pickled Jalapeños

• Cool completely at room temperature
• Check seal integrity before storing
• Age for 1 week minimum for honey flavors to develop
• Store up to 2 years in cool, dark location

Why Honey Pickled Jalapeños Are Superior

Honey pickled jalapeños offer a completely different flavor profile than traditional sugar-based recipes. The natural honey sweetness creates depth and complexity that sugar simply can’t match, resulting in gourmet pickled peppers that taste like they came from an upscale restaurant.

The other ingredient that elevates this recipe: my very own CC jalapeño variety – a chilli I’ve been developing for years to be bigger, hotter and earlier to harvest than your typical jalapeño. You can get seeds from my seed store if you’re in the UK and grow your own. Don’t worry if they’re out of stock, we will be restocking soon for the upcoming growing season.

If you’d rather make this recipe with me, watch the video here and pause as you go.

What Makes Honey the Perfect Sweetener for Pickled Jalapeños

Honey vs Sugar in Pickling:

• Complex flavor profile instead of one-dimensional sweetness
• Natural preservative properties enhance shelf life
• Smoother heat balance – honey doesn’t compete with spice
• Premium taste that justifies the extra cost
• Artisanal quality that sets your pickles apart

Storage Guide for Honey Pickled Jalapeños

Shelf Life:

• Unopened: 2 years in pantry
• Opened: 8 months refrigerated (honey extends life)
• Peak flavor: 2-4 weeks after making

Storage Tips:

• Store away from direct sunlight to preserve honey color
• Check seals regularly – honey can cause slight expansion
• Refrigerate after opening for best quality

Serving Your Honey Pickled Jalapeños

Best Uses for Honey Pickled Jalapeños:

• Gourmet burger topping – the honey balances rich meats
• Pizza garnish – adds sweet heat complexity
• Charcuterie board accent – pairs beautifully with aged cheeses
• Taco enhancement – elevates street tacos to restaurant quality
• Cocktail garnish – perfect for spicy margaritas
• Grilled cheese addition – transforms comfort food

Expert Tips for Perfect Honey Pickled Jalapeños

Honey Selection Matters:

• Raw honey: Best flavor complexity
• Wildflower honey: Adds floral notes
• Clover honey: Mild, classic choice
• Avoid: Processed honey lacks depth

Heat Level Control:

• Mild honey pickled jalapeños: Remove all seeds and ribs
• Medium heat: Remove half the seeds
• Maximum fire: Keep all seeds and use hot jalapeño varieties

Troubleshooting Honey Pickled Jalapeños:

• Cloudy brine: Normal with raw honey, doesn’t affect taste
• Crystallized honey: Gently warm to re-dissolve
• Too sweet: Add splash of extra vinegar to balance

Health Benefits of Honey Pickled Jalapeños

Honey pickled jalapeños combine multiple health benefits:

• Raw honey: Contains enzymes and antioxidants
• Jalapeños: High in vitamin C and capsaicin
• Natural preservation: No artificial additives needed
• Probiotic potential: Beneficial bacteria from honey
• Lower glycemic impact: Honey vs refined sugar

Honey Pickled Jalapeños Recipe Variations

Spicy Honey Garlic Jalapeños

Add 2 extra garlic cloves and ½ teaspoon red pepper flakes

Sweet Heat Honey Jalapeños

Increase honey to ⅓ cup for dessert-like sweetness

Herbed Honey Jalapeños

Add fresh thyme and rosemary to the brine

Smoky Honey Jalapeños

Include ½ teaspoon smoked paprika for depth

Frequently Asked Questions About Honey Pickled Jalapeños

Can I substitute honey with other sweeteners?

Honey is essential for this recipe’s unique flavor profile. Maple syrup is the only acceptable substitute, but results will differ.

Why do my honey pickled jalapeños taste different than sugar versions?

Honey provides complex sweetness with floral and mineral notes that sugar cannot replicate, creating a more sophisticated flavor.

How long before honey pickled jalapeños reach peak flavor?

The honey needs 1 week minimum to fully integrate, with peak flavor developing at 2-4 weeks.

Can I double this honey pickled jalapeños recipe?

Yes! This recipe scales perfectly for larger batches – ideal for gift-giving or farmers market sales.

Transform your pantry with these gourmet honey pickled jalapeños! The honey makes all the difference, creating a premium condiment that’s worth the extra effort. Once you experience the complex sweet-heat balance that only honey can provide, you’ll never settle for ordinary pickled peppers again.

Save this honey pickled jalapeños recipe and share with fellow foodies who appreciate artisanal flavors!

Take a look at other spicy recipes for inspiration here.

When it comes to hot sauces, I like to push the boundaries and experiment with some of the hottest chillies on the planet. This time, I’ve been working on a truly insane homemade hot sauce that’s been bubbling away in my fermentation setup since December 2022. This isn’t just any sauce, it’s crafted with the extreme Primotalii chillies in three incredible varieties: Chocolate, Red, and Gold. The result? A sauce so potent and flavourful, it’s borderline madness.

The Fiery Stars: Primotalii Chillies

The Primotalii chillies are serious business. I’m talking about some of the hottest chillies in the world, and this sauce combines the Primotalii Chocolate, Primotalii Red, and Primotalii Gold. Each variety brings its own unique heat and flavour profile, making this sauce a complex and powerful blend. After fermenting these chillies for over three years, it’s time to open the jar and see what magic has happened.

Fermentation: The Heart of the Sauce

This sauce uses a brine fermentation method rather than a mash fermentation, which means I separate the brine from the solids before blending. Over the years, the fermentation has been carefully maintained, topped up to keep everything submerged and safe. The smell when I opened it was strong but surprisingly pleasant. A sign that the fermentation was on point.

For those interested in the fermentation process itself, I’ve got plenty of resources and videos explaining how I do it, including tips on timing, mash vs. brine methods, and how to keep your fermentations healthy.

Key Ingredients: Garlic, Vinegar, and Sugar

Besides the triple Primotalii chillies, the other star ingredient is fresh garlic – two whole bulbs straight from my garden. Homegrown garlic has an unmatched aroma and flavour, but the downside is that it’s trickier to peel compared to dried garlic. Still, the pungency it adds is essential to balance the intense heat.

To balance the sauce, I add apple cider vinegar and some sugar. The vinegar’s acidity helps preserve the sauce and adds brightness, while the sugar cuts through the heat with a touch of sweetness. The amount of vinegar I use depends on how much brine I add back in, aiming to keep the flavour balanced with the saltiness from the brine.

Blending the Madness

When blending this sauce, I have to be careful. The heat is intense, and the vapours can be overwhelming. Normally, I’d wear a mask and have an extractor fan on, but filming made that tricky. The sauce is thick, deep red, and packed with those fiery oils that coat the sides of the blender. This oil is pure capsaicin, the chemical that gives chillies their heat, and it’s what stains everything with that signature red colour.

As I blend, I add about 300ml of apple cider vinegar and 100ml of the brine to keep the saltiness balanced. For sweetness, I use plain sugar, but if you’re avoiding sugar due to dietary reasons like keto or diabetes, erythritol is a great alternative. Just a heads up: do not feed erythritol to dogs!

The Heat Hits Hard

Once blended, the sauce delivers an instant kick. The heat hits the tongue first with a strong, fiery burn that quickly builds, spreading to the lips and even tingling the sides of the tongue. It’s a complex burn, not just a quick flash but a sustained, warming sensation that really sets this sauce apart.

Finishing Touches: Thickening and Bottling

To finish, I add a tiny amount of xanthan gum to bind the sauce slightly without making it gelatinous. From experience and consultations with hot sauce makers, I’ve learned that starting blending slowly is key to avoiding foam and bubbles, which can make the sauce look unappealing. If you blend too fast right away, you’ll introduce too much air, so it’s best to gradually ramp up the speed.

Once blended and thickened just right, I bottle the sauce in sterilized 100ml DA bottles, ready to be enjoyed (with caution!).

Final Thoughts

This Primotalii hot sauce is an intense journey from fermentation to final bottle. It’s a labour of love and madness, combining powerful chillies, fresh garlic, careful brine fermentation, and balancing ingredients to create something truly special. If you’re a fan of DIY hot sauces, fermentation experiments, or just enjoy seeing someone push their limits for flavour, this is a recipe worth trying.

Remember, this sauce is not for the faint-hearted, it’s seriously hot and packed with flavour. If you decide to make something similar, take your time with the fermentation and blending, and don’t skimp on the balancing ingredients. Stay safe and, as always, stay spicy!

Frequently Asked Questions

What chillies are used in this hot sauce?

The sauce uses three types of Primotalii chillies: Primotalii Chocolate, Primotalii Red, and Primotalii Gold. These are some of the hottest chillies in the world.

How long does the fermentation take?

This particular batch was fermented for over three years, but fermentation times can vary depending on your setup and desired flavour.

What type of fermentation is used?

This sauce uses a brine fermentation, where the chillies are submerged in a saltwater brine, as opposed to a mash fermentation.

Can I substitute sugar in the recipe?

Yes, if you want to avoid sugar, erythritol is a good alternative. Just remember not to feed erythritol to pets.

How do I avoid foam when blending hot sauce?

Start blending slowly to break down ingredients before increasing speed. This reduces air bubbles and foam that can affect the sauce’s appearance.

Is fresh garlic better than dried garlic for hot sauces?

Fresh, homegrown garlic offers a stronger aroma and richer flavour, though it can be harder to peel compared to dried garlic.

In this article, I’ll explain why Chemsan is an excellent StarSan alternative, share some tips on getting the most out of it, and address common questions about no-rinse sanitisers.

Why I’ve Used StarSan for So Long

StarSan has been a reliable sanitiser for sauce makers, brewers, and food processors for years, largely because of its no-rinse formula. Its acidic solution sanitises surfaces and equipment quickly, so there’s no need for rinsing—saving time and reducing the risk of introducing unwanted bacteria. But as it’s gotten harder and more expensive to source in the UK and EU, it’s no longer as convenient as it once was.

Why Chemsan is a Perfect StarSan Alternative for the UK

Chemsan is a recent addition to the market, and I’m excited to say it’s an ideal replacement for StarSan. Just like StarSan, Chemsan offers no-rinse sanitation with the same ease and effectiveness. Here’s why I’m making the switch:

• Availability: Unlike StarSan, Chemsan is easier to source in the UK and EU, making it a more reliable option.
• Cost-Effective: Chemsan is more affordable, which is ideal if you’re sanitising regularly.
• No-Rinse Simplicity: Chemsan follows the same no-rinse formula, which means less fuss and less time wasted.

My Tips for Using Chemsan Effectively

Switching from StarSan to Chemsan was seamless, and if you’re familiar with one, you’ll have no trouble using the other. Here’s how I recommend getting the best results with Chemsan:

1. Mixing the Solution: Just like with StarSan, Chemsan needs to be diluted. Follow the instructions on the label—usually, you’ll add a small amount of concentrate to water.
2. Use Filtered or Bottled Water: For better longevity, I recommend using filtered or bottled water to mix Chemsan. Tap water can introduce minerals that may affect the solution’s efficacy. Filtered water helps the sanitiser stay potent, especially if you’re storing it for a while.
3. Check pH Levels: To ensure Chemsan remains effective, I regularly test the pH of my solution. It should be close to the original pH (3.5 or lower) to remain effective.
4. Spray Application: I find using a spray bottle makes applying Chemsan much easier and reduces wastage. It’s a great way to cover surfaces evenly and avoid excess use.
5. Allow Contact Time: To effectively sanitise, Chemsan needs to stay in contact with surfaces for at least one minute. This brief time helps eliminate contaminants.
6. Avoid Soft Metals: Since Chemsan is acidic, it’s not suitable for certain metals like aluminium. I stick to stainless steel, glass, and food-safe plastics, which work well.

Understanding Phosphoric Acid in No-Rinse Sanitisers

One of the primary ingredients in both StarSan and Chemsan is phosphoric acid, which gives these sanitisers their acidic, no-rinse properties. Some people worry about no-rinse products, wondering if any leftover solution could be unsafe. But phosphoric acid is a common food ingredient—used in popular drinks like Coca-Cola to add acidity. When used as directed, the residual amount left by no-rinse sanitisers like Chemsan is minimal and completely safe. There’s no risk to health or flavour in your chilli sauces or ferments, so you can use Chemsan confidently.

Why I Think Chemsan is the Best StarSan Alternative for ChilliChump Followers

If you’re frustrated with StarSan shortages, Chemsan could be the answer you’re looking for. It’s affordable, easy to find, and just as effective, making it an excellent choice for anyone who cares about clean and safe food processing or brewing. For chilli makers, fermenters, and home brewers, Chemsan meets the same high standards I’ve come to expect from StarSan without the hassle of trying to find it in stock.

Final Thoughts

Here’s the truth: if StarSan were still readily available at a reasonable price, it would absolutely still be my first choice. StarSan has been a reliable partner in my processes for years. But with Chemsan, I’ve found a solid, affordable alternative that gets the job done just as well, even if it wasn’t initially my first pick.

If you’re also struggling to find StarSan or feeling the pinch from rising costs, Chemsan is worth considering. It’s effective, easy to find, and, best of all, keeps my workspace sanitised without breaking the bank. While the transition was unplanned, I’m glad to have found a dependable option in Chemsan so I can focus on what I love—making great products to share with you.

Whether you want a fiery hot sauce, a milder green chilli dipping sauce, or something punchy to use as a marinade, this recipe covers all of it. Let me walk you through it.

What Makes This Green Chilli Sauce So Good

Most green chilli sauces you find in the shops are cooked down and taste like they’ve been sitting on a shelf for months. This one is completely different. You’re blending fresh green chillies with ginger, garlic, onion, coriander, and apple cider vinegar, so you get this vibrant, punchy flavour that tastes alive. The lime juice at the end lifts the whole thing.

It works as a hot sauce straight from the bottle, but it’s also brilliant as a marinade for chicken, a drizzle over tacos, or stirred into a stir fry. I’ve even used it as a dipping sauce for spring rolls and it was fantastic.

Choose Your Heat Level

The beauty of this recipe is that you can make it as mild or as hot as you want just by swapping the chillies.

The recipe uses a base of Kashmiri Mirch (or green bell peppers if you can’t find them) for body and colour, plus a smaller amount of hotter chillies for the kick. That hot chilli portion is where you control the heat:

Mild: Use jalapeños for the hot chilli portion. You’ll get a gentle warmth with loads of fresh green flavour. This is a great option if you’re making it as a dipping sauce or for the family.

Medium: Use serrano peppers, or a mix of serranos and jalapeños. Serranos bring a sharper, more focused heat that sits nicely without blowing your head off.

Hot: Use Thai chillies or birds eye chillies. This is the Green Mamba version. It has a serious kick and it’s not for the faint hearted. If you’re watching my YouTube channel, you know this is where I live.

You can also mix and match. Half jalapeños, half serranos gives you a really nice medium heat with good complexity.

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Green Chilli Sauce

A fresh, vibrant green chilli sauce with ginger, garlic, coriander, and lime. No cooking required. Adjust the heat from mild to fiery by swapping the chillies. Ready in 20 minutes and works as a hot sauce, marinade, or drizzle.

Course Sauce

Cuisine Indian

Keyword fresh hot sauce,, green, green chilli sauce, kashmiri mirch sauce

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 80

Calories 6.3kcal

Author Shaun aka ChilliChump

Ingredients

• 175 g Jalapeno, Thai, Serrano, and/or Birds Eye (Green, unripe)
• 355 g Kashmiri Mirch (can substitute with green bell peppers) (Green, unripe)
• 2 Limes (juiced)
• 85 g Ginger
• 1 bulb Garlic
• 1 medium White Onion
• Coriander/Cilantro
• 1.5 tbsp Salt
• 2 tbsp Sugar
• 300 ml Apple Cider Vinegar

Instructions

Prepare the Chillies:

• Harvest or collect your green chillies.
• Rinse the chillies well and remove any flower ends.
• Remove the stalks from the chillies.

Prepare the Other Ingredients:

• Peel the ginger (using a spoon to avoid waste).
• Crush the garlic bulb lightly to remove the skins.
• Chop the onion.

Blending the Ingredients:

• Place all the ingredients (chillies, lime juice, ginger, garlic, onion, and coriander) into a blender.
• Blend until smooth.

Add Salt and Sugar:

• Taste the sauce and add salt (1.5 tbsp) and sugar (2 tbsp or equivalent) as necessary.
• Adjust the seasoning to taste.

Cook the Sauce:

• Pour the blended mixture into a saucepan.
• Bring to a simmer and cook for 5-10 minutes to reduce the water content and concentrate the flavours.

Add Vinegar:

• After simmering, allow the sauce to cool slightly.
• Stir in apple cider vinegar (300ml for 530g of chillies).
• The vinegar helps preserve the sauce and adds flavour.

Blend Again (Optional):

• Once the sauce has cooled, you can blend it again to achieve a smoother texture.

Sterilize Bottles:

• While the sauce cools, sterilize and sanitize the bottles using Star San (https://geni.us/starsan) or another sanitiser.
• Use a bottle rinser for easy sanitation. (https://geni.us/bottlerinse)

Bottle the Sauce:

• Pour the sauce into the sterilised bottles using a sterilised funnel.
• Seal the bottles tightly.

Check the pH (Optional but recommended):

• Use a calibrated pH meter to check the pH of the sauce. It should be below 4.0 for shelf stability. Aim for around 3.0 to 3.2. pH Meter I use: https://geni.us/Apera_ph

Label and Store:

• Once bottled, label the sauce.
• Store in a cool, dark place or refrigerate if you prefer.

Making a Milder Green Chilli Sauce

Not everyone wants their face melted, and that’s completely fine. If you’re after a milder green chilli sauce that works as a cooking sauce or a gentler table condiment, here are a few tweaks:

Use jalapeños for the hot chilli portion and remove the seeds and membrane. This drops the heat significantly while keeping all the green chilli flavour. You can also increase the coriander and bump up the Kashmiri Mirch ratio for a fuller bodied, gentler sauce. Some people add a small avocado to the blend for a creamier, milder sauce that’s brilliant on fish tacos.

The core recipe stays exactly the same. The vinegar and lime still do the heavy lifting on flavour. You’re just turning down the volume on the heat.

How to Use This Sauce

I put this on everything when I have a batch in the fridge. But here are some of my favourites:

• Hot sauce: straight from the bottle onto eggs, pizza, or anything that needs waking up.
• Taco drizzle: this was basically made for tacos. The lime and coriander sing with Mexican food.
• Marinade: coat chicken thighs or prawns and leave them for an hour before grilling. Incredible.
• Stir fry sauce: add a couple of tablespoons towards the end of cooking for instant flavour.
• Dipping sauce: serve alongside spring rolls, dumplings, or crispy chicken strips.

Storage

In the fridge, this sauce will keep for several weeks easily. The vinegar and low pH do a great job of preserving it. If you’ve checked the pH and it’s below 4.0, you can store sealed bottles at room temperature in a cool, dark place. Once opened, keep it in the fridge.

Label your bottles with the date you made them. Trust me, future you will thank present you for that.

Equipment I Use

• Blender: I use a Nutri Ninja. Any decent blender will do the job.
• pH Meter: I use an Apera pH meter. Essential if you’re bottling for shelf stability.
• Star San sanitiser: quick, reliable, no rinse required.
• Bottle rinser: makes sanitising bottles much easier.

For more chilli sauce recipes go to hot sauce recipes.

These wings are a staple in our house and they’ve featured in more than a few videos on my YouTube channel, usually with disastrous (and delicious) consequences. The secret here isn’t just the crunch, it’s the sauce. My Blazing Buffalo hot sauce brings a proper vinegary heat that cuts through all that crispy skin and makes you reach for another wing before you’ve even finished chewing the first.

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Crispy Chicken Wings with Blazing Buffalo Sauce

This dish combines the crunchiness of perfectly fried chicken wings with the fiery kick of homemade buffalo sauce. Using a combination of butter, a medium-heat chilli pepper, garlic, smoked paprika, salt, balsamic vinegar, and lemon juice, these wings are not just a treat for the palate but also a delightful start to your special evening.

Course Appetizer

Keyword chicken wings, chili inspired recipes, hot sauce, valentines

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• 1 kg Chicken Wings
• Beef Dripping for frying
• Flour for dusting
• Salt and Pepper to taste
• Blazing Buffalo Extreme Hot Sauce as much as you like!
• Butter for the sauce

Instructions

• Start by splitting the chicken wings into the drumette and wingette, discarding the tip (or save them for a different recipe).
• Pat the wings dry and lightly dust them with flour, salt, and pepper. This helps in achieving a crispy exterior.
• Heat beef drippings in a deep fryer or a deep pan until it reaches the optimal frying temperature.
• Fry the chicken wings in batches to ensure they are not overcrowded. This step is crucial for achieving that perfect crunch.
• In a bowl, melt about a tablespoon of butter.
• Mix in your Blazing Buffalo Extreme hot sauce generously, ensuring a smooth and even blend.
• Once the chicken wings are golden and crispy, let them drain any excess oil.
• Toss the wings in the buffalo sauce mixture, ensuring they are well coated.
• Serve the wings on a platter, garnished with a sprinkle of parsley or chives.
• Accompany with celery sticks and a dip of your choice, like a blue cheese or ranch dressing.

Watch Us Put These Wings to the Test

Making the wings is the easy part. Eating them when they’re coated in something genuinely painful is where it gets interesting. I’ve roped the family into a few wing challenges on the channel and, honestly, the results are always entertaining. Tears, regret, questionable life choices. The full experience.

There’s a whole spicy eating playlist on the channel.

Why This Crispy Chicken Wings Recipe Works

Most buffalo wing recipes out there use Frank’s RedHot or similar off-the-shelf sauces. Nothing wrong with that, but if you’ve got access to a proper hot sauce with real depth of flavour, the whole dish goes up a level.

The crunch. Getting truly crispy chicken wings at home isn’t complicated, but you do need to get a few things right. Dry skin is everything. If you skip that step, you’re going to get sad, soggy wings and nobody wants that.

The sauce. Blazing Buffalo isn’t your average buffalo sauce. It’s got that classic vinegary tang you want on wings, but with a chilli heat that builds and lingers rather than just hitting you with a wall of cayenne. It’s the kind of sauce that makes you sweat a bit and then immediately reach for another wing anyway.

The simplicity. This isn’t a fussy recipe. Wings, seasoning, hot oil, sauce. Deep frying gives you that proper golden crunch you can’t quite replicate any other way, and the whole thing comes together fast once your oil is up to temperature.

Tips for the Crispiest Chicken Wings

Getting restaurant-level crispy wings at home is easier than you think. Here are the things that actually make a difference.

Pat your wings bone dry. This is the single most important step. Use kitchen paper and really press down. Any moisture left on the skin is going to spit and splutter when it hits the hot oil, and wet skin doesn’t crisp up properly. If you’ve got time, leave them uncovered on a wire rack in the fridge for a few hours (or overnight) and the skin will dry out even further. That’s when you get the really good crunch.

Get your oil temperature right. You want 350°F to 375°F (175°C to 190°C). Too low and the wings absorb oil and go greasy. Too high and the outside burns before the inside cooks through. Use a thermometer if you’ve got one. If you haven’t, a small piece of bread dropped in should sizzle and turn golden in about 30 seconds when the oil is ready.

Don’t overcrowd the pot. Fry in batches. If you dump all your wings in at once, the oil temperature drops and you end up with soggy, greasy wings instead of crispy ones. A few at a time, keep that oil hot, and drain them on a wire rack when they come out.

Sauce them while they’re hot. The wings should be piping hot when you toss them in the Blazing Buffalo sauce. The heat helps the sauce cling to the skin and creates that glossy, sticky coating you’re after.

What Is Blazing Buffalo Hot Sauce?

If you haven’t tried Blazing Buffalo yet, it’s one of my favourite sauces in the ChilliChump range. It takes the classic buffalo sauce flavour profile (vinegar, butter, heat) and pushes it further with a proper chilli kick that goes well beyond your typical supermarket hot sauce.

It’s not just for wings either. It works brilliantly as a marinade, stirred into mayo for a spicy dip, drizzled over loaded fries, or anywhere you’d normally use hot sauce but want something with more character.

You can grab a bottle from the ChilliChump store.

What to Serve with Buffalo Chicken Wings

• Blue cheese dip is the classic and it’s classic for a reason. The creamy, tangy flavour is the perfect counterbalance to the heat of the buffalo sauce.
• Celery and carrot sticks might seem boring, but they give your mouth a break between wings. That cool crunch resets your palate so the next wing hits just as hard as the first.
• A cold drink. I’ll leave the specifics to you, but the contrast of spicy wings with something ice cold is hard to beat.
• Loaded fries or nachos. If you’re going all in on a wing night, you might as well commit. A tray of fries with cheese, spring onions, and a drizzle of extra Blazing Buffalo doesn’t hurt.

For more ideas, check out the full collection of spicy recipes on the site. There’s plenty there to build a proper feast around.

Watch Me Make These Wings

If you want to see the full process (and watch me suffer through the heat a bit), here’s the video:

Frequently Asked Questions

How do you get chicken wings really crispy?

Deep frying at the right temperature is the best way to get a proper crunch. Heat your oil to 350°F to 375°F (175°C to 190°C), pat the wings completely dry before they go in, and fry in small batches so the oil stays hot. Drain them on a wire rack rather than kitchen paper so the skin stays crisp on all sides.

What makes buffalo sauce different from regular hot sauce?

Traditional buffalo sauce is a combination of hot sauce and melted butter, which gives it that rich, tangy, slightly creamy quality. Regular hot sauce on its own tends to be thinner and more vinegar-forward. Blazing Buffalo from ChilliChump takes that classic combination and adds a deeper chilli heat that builds as you eat.

Can you oven bake chicken wings instead of deep frying?

You can, but the results are different. Deep frying gives you that shatteringly crispy skin that’s hard to replicate in an oven. If you do want to bake them, pat them dry, use a wire rack over a baking tray, and cook at a high temperature. They’ll still taste great tossed in Blazing Buffalo, but for the best crunch, frying is the way to go.

How long do you deep fry chicken wings?

At 350°F to 375°F (175°C to 190°C), chicken wings typically take around 8 to 12 minutes depending on their size. They’re done when the skin is deep golden and crispy and the juices run clear. Fry in batches to keep the oil temperature steady and you’ll get consistent results every time.

What’s the best hot sauce for chicken wings?

I’m biased, but Blazing Buffalo hot sauce was literally designed for this. The vinegar tang, the butter richness and the chilli heat all come together in a way that coats wings perfectly.

Watch me cook up a storm in Spain in this video – Spicy Grilled Prawns.

The Essence of the Dish

At its core, this Piri Piri Prawn recipe is an ideal choice for both novice cooks and seasoned chefs. The secret lies in the marinade – a spicy, buttery concoction that infuses the prawns with a depth of flavour that is irresistible. With ingredients like jalapeno or a similar medium-heat chilli pepper, and a mix of garlic, smoked paprika, balsamic vinegar, and lemon juice, each bite is a perfect balance of heat, spice, and citrusy zest.

Preparation Journey

The preparation process is as straightforward as it is rewarding.

Beginning with a blend of melted butter and finely chopped chilli pepper, crushed garlic, smoked paprika, balsamic vinegar, and lemon juice, the marinade is a breeze to make.

The prawns are then immersed in this mixture, allowing them to soak up all the flavors for up to an hour in the refrigerator.

The actual cooking time is brief, requiring just a few minutes in a hot skillet. For us, there’s nothing better than prawns cooked over a charcoal grill.

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Prawn Pil Pil with Spicy Butter Marinade

This dish features succulent prawns bathed in a rich, spicy butter marinade. It's a perfect blend of buttery goodness with a hint of chilli, garlic, smoked paprika, and lemon juice, offering a sophisticated yet tantalizing starter. What's more it's really easy to make!

Course Appetizer

Keyword Jalapeno, prawn pil pil

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Marinating Time 1 hour hour

Servings 4

Ingredients

• 500 g Prawns shelled and deveined
• 100 g Butter melted
• 1 Medium Heat Chilli Pepper Jalapeno or similar, finely chopped
• 4 Garlic Cloves crushed or finely chopped
• 1 tsp Smoked Paprika
• 2 tsp Balsamic Vinegar
• Juice of 1 Lemon

Instructions

• In a bowl, combine the melted butter, finely chopped pepper, crushed garlic, smoked paprika, salt, balsamic vinegar, and lemon juice. Stir well to ensure all ingredients are thoroughly mixed.
• Get your prawns and place them in a large bowl or a resealable plastic bag. Pour the marinade over the prawns, ensuring they are well-coated.
• Allow the prawns to marinate in the refrigerator for at least 30 minutes to 1 hour. This helps the flavors to infuse into the prawns.
• Preheat a large frying pan or skillet over medium-high heat.
• Once hot, add the marinated prawns to the pan along with the marinade.
• Cook the prawns for 2-3 minutes on each side or until they turn pink and are cooked through. Be careful not to overcook them.
• Once the prawns are cooked, transfer them to a serving dish along with the sauce from the pan.
• Garnish with some fresh parsley or cilantro and a few slices of lemon on the side.
• Prawn Pil Pil is best served hot. It can be enjoyed as an appetizer with crusty bread to soak up the delicious sauce.
• Alternatively, it can be served as a main dish alongside a simple salad or steamed vegetables and rice or pasta.

Video

While Piri Piri Prawns are a fantastic starter, accompanied by crusty bread to mop up the rich sauce, their versatility means that they can be transformed into a hearty main. Pair it with a simple salad, steamed vegetables, rice, or pasta to elevate it into a full-fledged meal that’s packed full of flavor.

The Joy of Sharing Piri Piri Prawns

The act of sharing Piri Piri Prawns around the table, engaging in conversation, and enjoying the communal experience of dipping bread into the sauce, creates memories that last. It’s a reminder that food is about connection, enjoyment, and the creation of moments that become cherished memories.

In Conclusion

Piri Piri Prawn with Spicy Butter Marinade is more than just a recipe; it’s a celebration of flavours, textures, and the joy of cooking. Whether you’re looking to impress guests, enjoy a quiet night in, or simply expand your culinary repertoire, this dish is sure to become a beloved addition to your collection. So why not give it a try? The result is guaranteed to be delicious, leaving you and your guests craving more.

For more ideas to spice up dinnertime, go to Spicy Recipes.

Infusing the classic comfort dish with a homemade chilli mash, this version takes the traditional dish to new heights. Blended with an array of spices, chutney, sultanas, and bay leaves, and crowned with a creamy egg topping, this Bobotie recipe promises a hearty and warming dining experience.

Ideal for a family dinner, it’s a testament to the power of the chilli.

Watch me whip up the dish in this Spicy Bobotie Recipe video or explore the recipe below:

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South African Bobotie with a Spicy Twist

This dish, with its roots deep in South African culinary tradition, is given a new lease of life with the addition of a homemade chilli mash. The minced meat is cooked with a blend of spices, chutney, sultanas, and bay leaves, then topped with a creamy egg mixture and baked to perfection. It's a hearty and warming dish, perfect for a cozy Valentine's dinner.

Course Main Course

Cuisine South Africa

Keyword bobotie, chili mash, chilli mash

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 1 kg Minced Meat beef or lamb
• 2 Slices Bread
• 360 ml Whole Milk enough to soak the bread
• 3 Medium Onions finely chopped
• 5 Cloves of Garlic minced
• 2 tbsp Madras Chilli Paste to taste
• 3 tbsp Mrs Balls Chutney or any sweet pach chutney
• 20 ml Worcestershire Sauce
• 25 ml Brown Vinegar
• 1 tsp Turmeric Powder
• 2 tsp Salt
• 100 g Sultanas not raisins
• 30 g Chilli Mash from a fermentation, adjust to your spice preference
• 5 Bay Leaves
• 3 Eggs
• 40 g Butter for frying

Instructions

• Preheat your oven to a moderate temperature.
• Soak the bread slices in milk until fully absorbed. Set aside.
• In a pan, melt butter over medium heat.
• Add the onions and garlic, cooking until they are soft but not browned. This step is crucial for the right flavor profile.
• Stir in the Madras chilli paste, chutney, a dash of Worcestershire sauce, and a splash of brown vinegar.
• Sprinkle most of the turmeric, reserving a pinch for later. Mix well.
• Squeeze the milk out of the bread, mash it, and add it to the pan.
• Add the minced meat, breaking it apart and stirring until it loses its pink color. Don’t overcook, as it will cook further in the oven.
• Mix in the sultanas, a few bay leaves, and your chilli mash for extra heat.
• Reduce the heat and let the mixture simmer gently.
• In a separate bowl, beat the eggs.
• Stir in the remaining milk and a pinch of turmeric and salt.
• Transfer the meat mixture into an oval baking dish, leveling it out.
• Pour the egg mixture over the meat evenly.
• Place a couple of bay leaves on top for garnish.
• Place the baking dish in a larger dish filled with water (a makeshift bain-marie) to keep the bobotie moist.
• Bake in the preheated oven until the egg topping is set and golden.
• Let the bobotie cool slightly before serving.
• Enjoy the rich, curried, and slightly sweet flavor of this traditional South African dish with a spicy twist, perfect for a cozy dinner.

Video

This South African Bobotie recipe pays homage to its traditional roots but also embraces the joy of experimenting with heat.

Perfectly baked to achieve that irresistible golden crust on top of a succulently spiced meat mixture, it’s a dish that speaks to the soul. Whether you’re looking to spice up a family meal or simply explore the depth of South African cuisine, this recipe delivers. And for those eager to dive deeper into the world of flavourful and spicy cooking, “Stay Spicy” offers this gem among many other recipes designed to tantalize your taste buds.

So, gather your ingredients and prepare to fall in love with every bite of this exquisite dish. Or, for more recipes go to Spicy Recipes on the ChilliChump website.

Of course, it wouldn’t be a ChilliChump menu without a little taste of South African cuisine thrown in too!

We’re kicking off with not one, but two tasty starters because we love to nibble on a selection of finger food in our house.

Starter 1: Crispy Chicken Wings with Blazing Buffalo Sauce

First up, we have ChilliChump’s favorite: Crispy Chicken Wings with Blazing Buffalo Sauce.

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Crispy Chicken Wings with Blazing Buffalo Sauce

This dish combines the crunchiness of perfectly fried chicken wings with the fiery kick of homemade buffalo sauce. Using a combination of butter, a medium-heat chilli pepper, garlic, smoked paprika, salt, balsamic vinegar, and lemon juice, these wings are not just a treat for the palate but also a delightful start to your special evening.

Course Appetizer

Keyword chicken wings, chili inspired recipes, hot sauce, valentines

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• 1 kg Chicken Wings
• Beef Dripping for frying
• Flour for dusting
• Salt and Pepper to taste
• Blazing Buffalo Extreme Hot Sauce as much as you like!
• Butter for the sauce

Instructions

• Start by splitting the chicken wings into the drumette and wingette, discarding the tip (or save them for a different recipe).
• Pat the wings dry and lightly dust them with flour, salt, and pepper. This helps in achieving a crispy exterior.
• Heat beef drippings in a deep fryer or a deep pan until it reaches the optimal frying temperature.
• Fry the chicken wings in batches to ensure they are not overcrowded. This step is crucial for achieving that perfect crunch.
• In a bowl, melt about a tablespoon of butter.
• Mix in your Blazing Buffalo Extreme hot sauce generously, ensuring a smooth and even blend.
• Once the chicken wings are golden and crispy, let them drain any excess oil.
• Toss the wings in the buffalo sauce mixture, ensuring they are well coated.
• Serve the wings on a platter, garnished with a sprinkle of parsley or chives.
• Accompany with celery sticks and a dip of your choice, like a blue cheese or ranch dressing.

Pair this flavorful starter with a chilled beverage of your choice. The contrast of the spicy wings with a cool drink makes for a delightful start to your romantic Valentine’s Day meal.

Enjoy a cozy and spicy start to your Valentine’s Day dinner with these delectable chicken wings, showcasing the best of your culinary skills and love for chilli-infused dishes.

And, for the next 2 weeks (until 14 February 2024), you can take advantage of a Buy One Get One Free (bogof) offer on ChilliChump Blazing Buffalo Extreme Hot Sauce.

Starter 2: Prawn Pil Pil with Spicy Butter Marinade

For something from the sea, we present Mrs. ChilliChump’s favorite: Prawn Pil Pil with Spicy Butter Marinade (also known as Piri Piri Prawns ).

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Prawn Pil Pil with Spicy Butter Marinade

This dish features succulent prawns bathed in a rich, spicy butter marinade. It's a perfect blend of buttery goodness with a hint of chilli, garlic, smoked paprika, and lemon juice, offering a sophisticated yet tantalizing starter. What's more it's really easy to make!

Course Appetizer

Keyword Jalapeno, prawn pil pil

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Marinating Time 1 hour hour

Servings 4

Ingredients

• 500 g Prawns shelled and deveined
• 100 g Butter melted
• 1 Medium Heat Chilli Pepper Jalapeno or similar, finely chopped
• 4 Garlic Cloves crushed or finely chopped
• 1 tsp Smoked Paprika
• 2 tsp Balsamic Vinegar
• Juice of 1 Lemon

Instructions

• In a bowl, combine the melted butter, finely chopped pepper, crushed garlic, smoked paprika, salt, balsamic vinegar, and lemon juice. Stir well to ensure all ingredients are thoroughly mixed.
• Get your prawns and place them in a large bowl or a resealable plastic bag. Pour the marinade over the prawns, ensuring they are well-coated.
• Allow the prawns to marinate in the refrigerator for at least 30 minutes to 1 hour. This helps the flavors to infuse into the prawns.
• Preheat a large frying pan or skillet over medium-high heat.
• Once hot, add the marinated prawns to the pan along with the marinade.
• Cook the prawns for 2-3 minutes on each side or until they turn pink and are cooked through. Be careful not to overcook them.
• Once the prawns are cooked, transfer them to a serving dish along with the sauce from the pan.
• Garnish with some fresh parsley or cilantro and a few slices of lemon on the side.
• Prawn Pil Pil is best served hot. It can be enjoyed as an appetizer with crusty bread to soak up the delicious sauce.
• Alternatively, it can be served as a main dish alongside a simple salad or steamed vegetables and rice or pasta.

Video

Enjoy your Prawn Pil Pil with its vibrant and spicy butter marinade – a perfect dish that balances the richness of butter with the zest of lemon and the warmth of smoked paprika and pepper. This recipe is sure to be a hit for those who love a bit of spice in their seafood!

Main Course: South African Bobotie with a Spicy Twist

Moving on to the main course, we have a traditional South African Bobotie with a twist.

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South African Bobotie with a Spicy Twist

This dish, with its roots deep in South African culinary tradition, is given a new lease of life with the addition of a homemade chilli mash. The minced meat is cooked with a blend of spices, chutney, sultanas, and bay leaves, then topped with a creamy egg mixture and baked to perfection. It's a hearty and warming dish, perfect for a cozy Valentine's dinner.

Course Main Course

Cuisine South Africa

Keyword bobotie, chili mash, chilli mash

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 1 kg Minced Meat beef or lamb
• 2 Slices Bread
• 360 ml Whole Milk enough to soak the bread
• 3 Medium Onions finely chopped
• 5 Cloves of Garlic minced
• 2 tbsp Madras Chilli Paste to taste
• 3 tbsp Mrs Balls Chutney or any sweet pach chutney
• 20 ml Worcestershire Sauce
• 25 ml Brown Vinegar
• 1 tsp Turmeric Powder
• 2 tsp Salt
• 100 g Sultanas not raisins
• 30 g Chilli Mash from a fermentation, adjust to your spice preference
• 5 Bay Leaves
• 3 Eggs
• 40 g Butter for frying

Instructions

• Preheat your oven to a moderate temperature.
• Soak the bread slices in milk until fully absorbed. Set aside.
• In a pan, melt butter over medium heat.
• Add the onions and garlic, cooking until they are soft but not browned. This step is crucial for the right flavor profile.
• Stir in the Madras chilli paste, chutney, a dash of Worcestershire sauce, and a splash of brown vinegar.
• Sprinkle most of the turmeric, reserving a pinch for later. Mix well.
• Squeeze the milk out of the bread, mash it, and add it to the pan.
• Add the minced meat, breaking it apart and stirring until it loses its pink color. Don’t overcook, as it will cook further in the oven.
• Mix in the sultanas, a few bay leaves, and your chilli mash for extra heat.
• Reduce the heat and let the mixture simmer gently.
• In a separate bowl, beat the eggs.
• Stir in the remaining milk and a pinch of turmeric and salt.
• Transfer the meat mixture into an oval baking dish, leveling it out.
• Pour the egg mixture over the meat evenly.
• Place a couple of bay leaves on top for garnish.
• Place the baking dish in a larger dish filled with water (a makeshift bain-marie) to keep the bobotie moist.
• Bake in the preheated oven until the egg topping is set and golden.
• Let the bobotie cool slightly before serving.
• Enjoy the rich, curried, and slightly sweet flavor of this traditional South African dish with a spicy twist, perfect for a cozy dinner.

Video

This recipe has been passed down through generations and enhanced with your personal spicy touch, which is a true testament to the rich culinary heritage of South Africa and our love for heat in our dishes. Enjoy the bobotie!

If you’re looking for something a little different – why not try my Pad Thai, the full recipe is in the article linked below.

Or maybe you’re after the perfect gift for your loved one who enjoys cooking up a storm in the kitchen – why not get them the Stay Spicy Recipe eBook – as it’s an eBook you don’t have to worry about lengthy delivery timescales either!

“Love this book! Love the links to your content through it also.”

Adrian Sullivan – 22nd October 2023

https://chillichump.com/product/stay-spicy-recipe-ebook/

Dessert: Koeksisters – A Sweet and Sticky End

To end the evening on a sweet note, we introduce a traditional South African dessert: Koeksisters.

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Koeksisters – A Sweet and Sticky End

These are delightful, syrup-coated pastries that offer a crunchy exterior and a juicy, sweet interior. A super way to end your spicy Valentine's Day meal. The key to their unique taste is preparing the syrup with cinnamon, ginger, and lemon – ingredients that infuse a subtle spiciness, balancing the sweetness beautifully.

Course Dessert

Cuisine South Africa

Keyword dessert, koeksisters, valentines

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Resting Time 3 hours hours

Servings 8

Ingredients

• 2 cups Cake Flour
• 0.5 tsp Salt
• 2 tbsp Baking Powder
• 1 Egg
• 0.5 cups Water
• Oil for frying
• 1 kg Sugar
• 1.5 Cinnamon Sticks
• 0.5 tsp Ground Ginger
• Juice of 1 Lemon
• 1.5 cups Water

Instructions

• To make the syrup, boil together the sugar, cinnamon sticks, ginger, lemon and water.
• To make the dough, sift the flour, baking powder and salt together.
• Rub in the butter.
• Mix with the egg and water, adding a little at a time.
• Work the dough well until it works into a ball.
• Let the dough rest at room temperature for 2-3 hours under an inverted mixing bowl.
• Roll dough about 5 mm thick and cut into strips of 6 cm x 2 cm.
• Leaving a 5 mm gap at the top, slice each strip length-ways into 3 parts and plait.
• Deep fry the plaits, drain them quickly and dip into the syrup whilst hot.

This Valentine’s Day, why not celebrate love and flavor in a truly unique way? Our chilli-infused menu, inspired by the ChilliChump YouTube channel, promises a journey that will make your evening unforgettable. From the tasty crunch of Crispy Chicken Wings to the delicate and rich Prawn Pil Pil, followed by the heart-warming and comforting South African Bobotie with a spicy twist, and ending with the sweet and delectable Koeksisters.

This menu is more than just a collection of recipes; it’s a celebration of the diverse and vibrant flavors that the wonderful chilli can bring to your table. It’s about taking traditional dishes and giving them a unique twist that adds excitement and passion to your Valentine’s Day dinner.

So, light some candles, set the table, and get ready to enjoy a meal that’s not only delicious but also a journey of culinary discovery. Let each bite be a reminder of the love and creativity that goes into cooking, and may your Valentine’s Day be as spicy and sweet as the dishes you share with your loved one. Stay spicy, and enjoy a Valentine’s Day filled with flavor, love, and unforgettable memories.

If you’re keen to learn how to make fermented hot sauce some of the key questions you might have will be, how long do I need to ferment my chilli peppers for? How do I know if my ferment is healthy? And how do I blend the right flavours for a phenomenal hot sauce? Look no further, we have all of this and more to get you started. 

This article is bursting with tons of research, tips, and tricks intended to guide you in making your first fermented hot sauce. Factors such as temperature and personal taste all play their part here. This article will help you to achieve a potent punch of spice while maintaining a robust, layered flavor.

So let’s jump right in!

Fermenting Chilli Peppers for Hot Sauce

Fermented foods have a great shelf-life and a unique flavor so it’s no surprise that people are experimenting more and more with different recipes. But if you’re new to fermenting, it’s really important that you take the time to learn how to ferment peppers to create a long-lasting, safe, and flavorful hot sauce.

To begin your fermentation, gather the necessary ingredients and equipment. I’ve been fermenting for nearly a decade, it’s a great way to make hot chili sauce and I’ll share my experience as I walk you through this fermenting process.

Ingredients and equipment needed

We need some essentials if we’re going to make a hot sauce from peppers. First, we need a big jar to hold the peppers. It’s best if this jar is made of glass. Next, we want fresh chili peppers. Make sure you choose chili peppers to ferment that you like – both for heat level and flavor! If you’re looking for a medium-heat fermented sauce, consider using Cayenne peppers, Serrano peppers, or Jalapeno peppers, both have a great flavor profile. Or if you’re looking for your hot fermented chili sauce to pack a punch, why not try Ghost peppers.

We also need sea salt and filtered water to make the brine. The last thing you will need is a fermenting lid that can let air out but not in. This is called an airlock lid. For this recipe, you’ll also need an onion and some garlic.

Preparing the peppers and onions

Let’s get our chilli peppers ready for fermenting!

1. Pick fresh peppers for your sauce. Hot peppers, or a mix of hot and sweet peppers are perfect for hot sauce.
2. Wash your peppers well in cool water.
3. Take off the stems of the peppers and slice them into small pieces.
4. Add them to a clean glass jar.

Packing the jar and making the brine

To properly pack the fermenting jar, it is crucial to create a brine solution first. The brine consists of salt dissolved in water and acts as the source of fermentation for the ingredients inside the jar. When doing a brine fermentation calculate the amount of salt as a percentage of the weight of the water (1 liter of water = 1kg). You should aim for between two and four percent concentration of salt to water for optimal results. For example – a three percent concentration would be 3g salt to 97g water. To make things simple, I usually go with 3g salt to 100g water.

Once the brine is ready, it is poured into the jar to cover the peppers completely. Care must be taken to ensure no air pockets remain, allowing for an anaerobic environment. This is essential for the fermentation process to thrive. The ingredients are then packed tightly in the jar, ensuring they are fully submerged below the brine. I sometimes use a piece of onion or a cabbage leaf to keep the contents submerged beneath the brine.

Covering with an airlock lid and fermenting

To ferment peppers for hot sauce, it’s important to cover the jar with an airlock lid. This helps create a controlled environment where beneficial bacteria (Lactobacillus) can thrive and ferment the peppers.

The airlock allows carbon dioxide to escape while preventing oxygen from entering. Also, with CO₂ being heavier than oxygen, it will displace the oxygen through the airlock, creating a layer of carbon dioxide that protects the fermentation and reduces the risk of spoilage or mould growth. It’s an essential step in ensuring a successful and safe fermentation process for your homemade hot sauce.

So don’t forget to cover your jar with an airlock lid before letting those peppers and brine do their magic!

Determining the Duration of Fermentation

Factors such as the type of peppers used, temperature, and desired flavor profile can all affect how long to ferment your peppers for hot sauce. Read on to learn more about finding the right duration of fermentation for the perfect homemade hot sauce.

Factors that affect fermentation time

The duration of fermentation for hot sauce can be influenced by several factors. One important factor is the temperature at which the peppers are fermenting. Warmer temperatures can speed up the fermentation process, while cooler temperatures may slow it down. The optimal temperature for fermenting is between 66-72 degrees Fahrenheit (19-22 degrees Celsius).

The type and variety of peppers used can also impact fermentation time. Some peppers ferment faster than others due to variations in their sugar content and natural bacteria present on their skins. Hotter chilli peppers tend to have less sugars, and ferment less vigourously.

Additionally, the amount of salt used in the brine can affect fermentation time, as a higher salt concentration may slow down the process. It’s important to monitor the fermentation progress by regularly checking for signs such as bubbles forming in the fermentation.

Signs that the fermentation is complete

Once you’ve been fermenting your peppers for about 4-5 weeks, it’s time to check if they’re ready. You’ll know the fermentation is complete when the peppers have a sour fermented smell, similar to sauerkraut.

When you taste them, they should also have a peppery and pleasantly sour flavor. Most of the fermentation usually happens within the first week or two, so be patient. Just remember that the brine used for fermentation will turn cloudy, which is completely normal.

Storing and Enjoying Fermented Hot Sauce

After fermenting your hot sauce, it’s time to transfer it into bottles for storage. Proper storage and handling are crucial to ensure that your fermented hot sauce stays fresh and delicious.

Let us guide you through the process of bottling, storing, and enjoying your homemade fermented hot sauce!

Bottling the sauce

To bottle the fermented hot sauce, follow these steps:

1. Prepare clean glass bottles with tight-fitting lids.
2. Blend the resulting fermentation well.
3. Strain the fermented hot sauce through a fine-mesh sieve to remove any solids. (optional)
4. Use a funnel to transfer the sauce into the bottles, leaving some headspace at the top.
5. If desired, add additional spices or flavorings to customize the sauce. This can also be added during the blending stage.
6. Seal the bottles tightly with their lids and store them in the refrigerator.
7. Label each bottle with the date of bottling for reference.
8. Enjoy your homemade fermented hot sauce within 3-6 months for optimal flavor and quality.

Proper storage and shelf life

After fermenting your peppers to make hot sauce, it’s important to store it properly. Homemade fermented hot sauces can be kept in the refrigerator for several months. They can last 2-3 weeks if you made a quick cook version and up to 3-6 months if you made a fermented version. You can of course prepare the sauce to last longer than this, but that is for another article!

Canning is another option that makes the hot sauce shelf-stable. Canned fermented hot sauces can stay good for about a year when stored on a pantry shelf. Just remember, some homemade hot sauces may go bad, but generally, they have a shelf life of at least 1 year when refrigerated.

Tips for enjoying the sauce

Here are some tips for enjoying your homemade fermented hot sauce:

1. Experiment with different flavors: I love this recipe due to its simplicity, but try adding herbs, spices, or even fruits to your hot sauce to create unique and delicious flavor combinations.
2. Use it as a condiment: Add a spicy kick to your favorite dishes by using the fermented hot sauce as a condiment. It pairs well with tacos, burgers, eggs, and more.
3. Mix it into sauces and dressings: Enhance the flavor of your sauces and dressings by incorporating some of the fermented hot sauce. It adds depth and heat to any recipe.
4. Dilute with vinegar or water if too spicy: If your hot sauce turns out too spicy for your liking, you can dilute it with vinegar or water to reduce the heat level.
5. Store in small bottles for easy access: Transfer your fermented hot sauce into small bottles or jars for convenience. This way, you can easily grab them whenever you need to add some heat to your meals.
6. Share with friends and family: Homemade fermented hot sauce makes an excellent gift. Share some with your friends and family who appreciate spicy flavors.

Conclusion

In conclusion, fermenting peppers for hot sauce is a process that takes time. Typically, it takes at least 2 weeks to achieve the desired flavor and heat level. However, the fermentation process can last up to several weeks if you prefer a stronger taste.

Remember to monitor the color change of the peppers during fermentation and adjust according to your preference. You can create your own delicious homemade fermented hot sauce with patience and experimentation!

Why not give some of these recipes a try?

• Easy Spicy Ketchup Using a Slow Cooker
• Buffalo Style Fermented Hot Sauce Recipe!
• 10 Month Ferment, 7Pot Brainstrain Yellow and Pear Chilli Sauce
• Peri Peri, Piri Piri Chilli Pepper, Including 6 Recipes! From Peri Peri Sauce to Peri Peri Chicken
• Sriracha hot sauce recipe. Quick, easy and delicious!

Frequently Asked Questions about Fermenting Peppers for Hot Sauce

There are some common questions that come up when it comes to fermenting peppers for hot sauce. These queries often involve the process, duration, ingredients required and safety measures. Let’s tackle some of these frequently asked questions.