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.

Whether you’re a fan of spicy jalapeños or milder Kashmiri chillies, this homemade hot sauce will bring an explosion of flavour to your dishes. Packed with natural ingredients and a kick of heat, it’s ideal for adding to tacos, grilled veggies, or even as a zesty marinade. Plus, it’s a simple and quick way to use up your early-season chilli harvest. Try this vegan-friendly, low-calorie spicy sauce and take your meals to the next level!

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Green Mamba Hot Sauce

Hot sauce doesn't have to be red! Enjoy this fresh tasting, delicious and spicy green chilli sauce! This is a great use of those early chillies that you may pick off your plant in the early season to stimulate growth! It will prove to be a favourite in your kitchen and on the dinner table.

Course Sauce

Cuisine Indian

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

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.

Video

Curious about the fiery heat and irresistible flavour of African Bird’s Eye peppers, also known as Peri-Peri, Piri Piri, or Pili Pili (used interchangeably throughout this article)? As an avid fan of this great chilli and the delicious peri peri chicken and also my moms famous peri peri sauce recipe, I’ve explored this glorious ingredient to understand its history and unique taste.

Ready for some serious chilli pepper passion? Let’s turn up the heat!

Piri Piri Chilli Pepper Quick Facts!

• Species: Capsicum Frutescens
• SHU: 50,000 to 175,000 Scoville
• Other names: Piri Piri, Pili Pili, African Birds Eye and African Devil
• Flowers: White
• Fruit: Ripens to bright red from green
• Size: Approximately 4-5cm (1.5 to 2 inch)

Origins of the Peri-Peri

This unique chilli pepper comes from Southeastern Africa. The name “peri-peri” comes from the Swahilli word for chilli, which is  “pili” or “pili-pili.”, cultivated and enjoyed in this region for centuries.

I remember seeing them growing wild in Africa during my childhood as the chilli grows wild in its native habitat. They are resilient, and they thrive in challenging environments. This ability to adapt has led to their widespread cultivation globally.

The Peri-Peri Pepper: Heat Level

When it comes to levels of spiciness, this chilli does not hold back. It ranks relatively high on the Scoville scale (a measure of the heat of chilli peppers). Packing a powerful punch, they can range from 50,000 to 175,000 Scoville Heat Units (SHU), making them significantly hotter than Jalapeños, but not quite as hot as Habaneros and Scotch Bonnets. Their heat level can vary based on growing conditions and climate, leading to some delightful surprises for chilliheads.

More interesting to me however is the heat profile that makes this a favorite! The heat is quick to develop, and also quick to subside. Its great for folks who want to experience a bit more spice but don’t want it hanging about!

Is Piri Piri Sauce African or Portuguese?

Piri Piri sauce has a fascinating history that brings together African and Portuguese influences! While it’s a beloved South African staple, it was introduced by the Mozambique Portuguese. So, when you visit Southern Africa and want the ultimate Peri-Peri experience, watch for Portuguese restaurants!

The story dates back to the 15th century when Portuguese settlers encountered peri peri chillies during their African travels. They were intrigued by the spicy goodness and decided to bring the chillies back to Portugal. From there, these chillies found their way into different cuisine and gradually made their mark worldwide, reaching places like India, Southeast Asia, and even parts of the Americas!

The Peri-Peri Pepper: Flavor 

The African Bird’s Eye pepper, or Piri Piri as it is often called, delivers the heat you would expect from such a vibrant chilli. This deceiving small pepper reaches about 1 inch in size and packs an intense punch.

Some even call it the African Devil, alluding to its sizzling heat factor.

Famous for its zest and spice, the Bird’s Eye pepper presents a fusion of flavors that make your taste buds dance. Many cuisines worldwide, including Portuguese and other African cuisines, have embraced this unique chilli due to its versatile usage across dishes – most notably Peri-Peri chicken – adding a tantalizing twist that food lovers find irresistible.

My Checking Out Chillies series gives you an overview of each of the peppers I grow as I taste them fresh from the garden. In this Pili Pili episode I was joined by a guest too.

Peri-Peri: Health Benefits

Aside from introducing substantial heat into meals, this bird’s eye chilli also carries healthful benefits thanks to vitamins B1, B2, and B3 and minerals like potassium, phosphorus, iron, and calcium packed within each pod.

Bird’s Eye chillies are also a good source of vitamins A and C.

Like many chilli peppers, peri-peri chillies boast health benefits due to one central element: their capsaicin content. Capsaicin is believed to have anti-inflammatory properties and may aid in boosting metabolism and promoting heart health. 

So, as we dive into foods spiced with this punchy pepper, we’re also enhancing our metabolism!

Growing Piri Piri Chilli Peppers

These compact and vibrant chillies are one pepper I find so rewarding to grow each year, so much so that I created my own variety – the CC Piri Piri. The Bird’s Eye has become increasingly popular with gardeners worldwide recently. Don’t believe me? For instance, look at some of the CC Piri Piri plants that SeedsIO users have shared with the community this year.

These pocket rocket chillies thrive in warm climates, making them ideal for African cultivation, but they can be grown elsewhere, too; you just need to plan wisely. Due to their compact nature, they can be grown in pots, in the back garden, or on a balcony if you have limited outdoor space.

You’ll need well-draining, fertile soil, some nutrients, and plenty of sunlight to grow these peppers, so choose a sunny spot in your garden or opt for a greenhouse or polytunnel for the best results.

I recommend sowing seeds in seed trays and then potting up to individual pots once your seedlings have germinated to give them the necessary space. You want to ensure they have adequate airflow and room to grow without overcrowding. 

Once your seedlings are established, you need to water the plants regularly but avoid overwatering as it can cause root rot. Chilli plants need to dry out completely between waterings.

These are just a few essential tips if you choose to grow these peppers, but for more detailed information on getting the best germination rates and getting the best harvests, check out these articles:

• Pepper Seed Germination – Practical Tips for the Best Rates
• Top Tips To Get The Best Chilli Pepper Harvest

Harvesting Your Chilli Peppers

Once your African Bird’s Eye pepper plants start producing fruit and reach their intended color (usually bright red or sometimes orange-yellow, depending on the cultivar), you can begin harvesting them. While it is great to use fresh Piri Piri chillies in your sauces and cooking, they can be easily preserved by drying. This is the way I get to have Piri Piri Chicken year-round!

Using Peri-Peri Chilli Peppers

Bird’s Eye chilli peppers are versatile, and there are many ways to use your crop of hot peppers. They can be used fresh, dried, ground into powders, pickled, or infused in oils and sauces. The distinct heat and tangy flavor profile of African Bird’s Eye chillies lend themselves well to marinades, dry spice rubs, sauces, and cocktails.

Using African Bird’s Eye peppers in your recipes adds intense heat and flavor to dishes. Why not use crushed or ground-dried peppers as a spice rub for your meat or add to your marinades for an extra kick?

You can also create homemade hot sauces by blending fresh peppers with vinegar, garlic, salt, and other spices. There are a few ideas below for you to try.

These versatile chillies are not limited to savory recipes; they can also be incorporated into sweet treats such as chocolate desserts for a unique twist on traditional flavors.

By growing these vibrant chillies and experimenting with various dishes, you’ll discover taste sensations that will leave you craving more without breaking too much sweat!

I often stock hot sauces and dry rubs made from Piri Piri’s in my store. Please feel free to take a look and let me know what you think if you decide to purchase anything.

What Is Peri-Peri Sauce?

Besides a staple condiment in the ChilliChump household, this African sauce is a spicy and zesty chilli sauce originating from Africa, in Mozambique. This sauce is renowned for its intense flavors that awaken the palate. Base ingredients typically include African bird’s eye chilli, garlic, lemon juice, and vinegar. Additional spices and herbs such as paprika, ginger, and oregano are often added to enhance the sauce’s complexity. 

The intense spicy flavor of peri-peri sauce makes it a versatile addition to various dishes, from grilled meats to stir-fries, and even as a dipping sauce for fries or vegetables. It has become popular globally, mainly through the franchise Nando’s, which has embraced peri-peri sauce as its signature flavor. Whether you prefer a mild or extra-hot version, peri-peri sauce is a must-try for spice lovers seeking a bold and vibrant taste experience. 

This flavorful sauce has become a delightful fusion of Africa and Portugal, adding a burst of fiery goodness to dishes enjoyed by people from all over the globe. So, whether you’re savoring it in South Africa or discovering it in other parts, the magical Piri Piri sauce will always carry the spirit of its adventurous past. 

Peri Peri Hot Sauce Recipes 

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Simple Peri Peri Hot Sauce Recipe 

Peri-Peri sauce really is an excellent choice to add a little punch to any dish. The base ingredients are chilli peppers, garlic, lemon, and vinegar, but recipes vary.

Keyword fresh hot sauce,, Peri Peri, peri peri chilli sauce, Peri Peri hot sauce, Peri Peri sauce, Piri Piri, piri piri chilli sauce, Piri Piri Hot Sauce, Piri Piri Sauce

Prep Time 5 minutes minutes

Author Shaun aka ChilliChump

Ingredients

• 10-15 Whole Piri Piri or African Bird's Eye Chillies (adjust based on heat tolerance)
• 3 Cloves Fresh Garlic
• 1 Small Onion (roughly chopped)
• 1 Red Bell Pepper (seeded and roughly chopped)
• 1 Lemon (juiced)
• 2 Tbsp Red Wine Vinegar (for acidity)
• 2 Tbsp Olive Oil
• 1 Tsp Paprika
• 1 Tsp Dried Oregano
• 1 Tsp Salt (adjust to taste)
• 1/2 Tsp Black Pepper
• 1/2 Tsp Sugar (optional)
• 1/4 Cup Water (adjust for consistency)

Instructions

• Prepare your chillies by removing the stems.
• Remove the seeds from the chillies for a milder flavor or keep them for extra heat.
• Combine all the ingredients into a smooth paste in a food processor or blender. 
• Add water a little at a time and blend until you get the desired consistency.
• Taste the sauce and adjust the seasoning to your liking – add more salt, spices, or lemon juice until you're happy.
• Transfer the sauce to a clean, airtight jar or bottle.
• Store in the refrigerator for up to 2 weeks – the flavors will combine and intensify.

This versatile kind of hot sauce can be used as a marinade for grilled chicken, prawns, or vegetables, a topping for pizzas, or a dipping sauce for fries. 

As Mrs ChilliChump loves a sweet chilli sauce, I created the Piri Piri Cherry hot sauce in 2020.

In Mozambique several years ago, while on holiday, the resort chef shared her piri piri sauce recipe with me. You can find my version of the hot sauce in the video: Piri Piri Puzzle. It’s not too spicy, so it works with almost any kind of food. I have cultivated the Moz Piri Piri chilli, the variety used to make the sauce.

My Mom also had a recipe she shared with me a while ago too. I call it Chisa Piri Piri. Chisa is an Ndebele and Zulu word that means Hot or Burn…and believe me, this one is a burner, but oh so delicious!

Feel free to add other flavors, such as oregano and tarragon, bay leaves, and citrus peel. But make sure you get a good base sauce first.

Another sauce I love to make with my Piri Piri chilli peppers is a sauce that is a near perfect replica of Nandos hot sauce!

Get ready to enjoy the magic of your homemade peri-peri sauce! 

Peri Peri Chicken and Chicken Wings

Piri Piri chicken wings have become popular among food enthusiasts in recent years. This delectable treat originates from the southern regions of Africa, notably Mozambique and Angola. The chilli is the crucial ingredient that gives these wings their unique and fiery flavor.

The chicken is marinated in a bold mixture of peri-peri sauce, typically chilli peppers, garlic, lemon juice, and various herbs and spices. After marinating, the chicken is grilled to perfection, resulting in a crispy and flavorful exterior with tender and juicy meat on the inside. Combining the smoky grilled flavor and the spicy and tangy peri-peri sauce makes for a mouthwatering sensation.

Take a look at the below video which includes my easy recipe, Piri Piri Chicken Recipe, Nando’s style:

Conclusion to Exploring the Fiery Pili Pili Pepper

This chilli pepper’s journey from the savannas of Africa to kitchens worldwide is a testament to its fiery appeal and unique flavor. Whatever your spice level, whether you’re looking for a spicy kick in your Peri-Peri chicken or want to explore the vibrant flavors of African cuisine, this small but mighty pepper is worth discovering.

Its role in diverse culinary traditions and its numerous health benefits make it an ingredient worth exploring for seasoned chilli aficionados and adventurous cooks. 

With its rich vitamin and mineral content, it not only packs a punch but also offers some health benefits. So, next time you crave a touch of heat in your dishes, remember the peri peri chilli pepper and the wealth of history and flavor it brings.

FAQs

1. What is the Piri Piri, aka African Birds Eye?

The Piri Piri, scientifically known as Capsicum frutescens or African Birds Eye chilli, is one of the smaller pepper varieties with intense heat and a distinctly African flavor. It is commonly used in various cuisines worldwide to add a spicy kick to dishes.

2. Is Piri-Piri Different from Peri Peri?

There are many names and spellings for the piri-piri (Bird’s Eye) chilli, and various pronunciations of the word, each with their origins based on regions and language. Below is a summary of the different spellings and where they’re used.

Peri Peri: Typically used in parts of Africa where Portuguese is used. This is also the spelling used in English for African-style hot sauces.

Piri Piri: The Portuguese use this spelling, which I also use typically in my recipes and videos.

3. How Hot is the Peri Peri Chilli?

The heat level of the Peri Peri chilli varies depending on factors such as growing conditions and individual heat tolerance.

However, it generally ranges from 50,000 to 175,000 Scoville Heat Units (SHU), making it significantly hotter than Jalapeno peppers but nowhere near as fiery as some of the hottest peppers like Carolina Reaper or Trinidad Moruga Scorpion.

4. How can I use Peri Peri Chillies?

Use peri peri chillies fresh from the plant, use dried (using a dehumidifier), or use as a seasoning (dried and ground). Added in your preferred quantities to marinades, sauces, rubs, and spice blends, give recipes warmth or a spicy blast. They are so versatile you can infuse them into oils or vinegar for more flavorful dressings.

5. Are There Any Health Benefits Associated with Consuming Piri Piri’s?

The capsaicin found in chillies, including the peri peri, is believed to have anti-inflammatory properties and may aid in boosting metabolism and promoting a healthy heart. Peri peri chilli peppers are a good source of vitamins A and C.

These days, hot sauce is a huge hit in many homes worldwide, and its popularity is growing daily. But it’s not new. It has ancient roots, with the Mayans and Aztecs who used spicy condiments made from chilli peppers to flavor their food.

The use of chili peppers spread globally following Christopher Columbus’s voyages in the late 15th century when he introduced them to Europe. As these peppers traveled continents, diverse cultures developed their distinct chilli sauces, such as Sriracha in Asia, piri piri in Africa, and habanero chilli pepper sauces in the Caribbean.

This spicy condiment comes in different heat levels, measured by the Scoville scale. It can be very mild or super-hot, testing your taste buds and heat tolerance to the limit!

Types of Hot Pepper Sauce

Several types of sauce are available, including traditional hot pepper sauce, smoked chilli sauce, fruit-based chilli sauce, hot sauce with a vinegar base, and those with a mustard base. Let’s dig into them below and ensure you buy hot sauces you’ll love.

Traditional hot sauce

Traditional hot pepper sauce has a simple recipe made from chili peppers, vinegar, and salt. This mix gives it a sharp taste that many people love. Some folks also ferment it to add an extra kick of flavor.

We find this type of hot pepper sauce in Mexican cuisine often. Brands like Cholula and Valentina are known for their traditional sauces. 

Smoked hot sauce

Smoked hot chilli pepper sauce is full of flavor and uses peppers that have been dried and smoked. The smoking process gives these sauces a deep, rich flavor.

One brand, Cholula, uses arbol pepper to make its famous sauce. These peppers give it a slightly smokey taste. 

As Halloween approaches, why not try this Fermented and Smoked Hot Sauce with Pumpkin! I experimented with it a couple of years ago, and it turned out to be a great hot sauce with loads of flavor.

Fruit-based hot sauce

Fruit-based chilli sauces provide a tantalizing balance of sweetness, acidity, and heat. While many small-batch producers and local artisans experiment with fruit infusions, some of the more well-known brands or notable sauces that feature fruits prominently include:

• Marie Sharp’s: Known for their Belizean-style chilli pepper sauces that often combine habanero peppers with various fruits, such as mango, grapefruit, or pineapple.
• Melinda’s: This brand offers a range of sauces where fruits like mango are combined with habaneros to create a sweet-heat profile.
• Adoboloco: A Hawaiian brand that combines the island flavors with heat, offering sauces like their Pineapple Habanero.

Click the links above to find out what I thought of some of the flavors.

Hot sauce with a vinegar base

Commonly associated with the Louisiana style, vinegar-based sauces meld chili peppers with vinegar and salt. Characterized by their thin consistency, tangy flavor, and a hint of salt, brands like Tabasco have popularized this base in their original hot sauces and other signature sauces.

To craft distinct flavors, I play with various kinds of vinegar in my culinary ventures, such as distilled vinegar, apple cider vinegar, and white wine vinegar. These sauces are my go-to for eggs and chicken wings and make versatile additions to other sauces. And trust me, a serving of oysters would not be as tasty without a dash of Tabasco!

Mustard-based hot chili sauce

Caribbean-inspired dishes often feature hot chili sauces with a mustard foundation.

Bajan pepper sauce is a notable example, blending mustard with Scotch bonnet peppers for a fiery touch. These mustard-based sauces are a staple in the British Virgin Islands, offering a burst of heat and a distinctive yellow color.

The World’s Favorite Hot Sauce Brands

Tabasco, Frank’s RedHot, Cholula, Sriracha, and Valentina are popular hot pepper sauce brands chili heads enjoy worldwide.

Tabasco

People around the world have enjoyed Tabasco sauce for many years. Created by Edmund McIlhenny, it’s made with Tabasco peppers, vinegar, and salt.

The Tabasco company, which produces the sauce, is located in Louisiana and has a 25 percent market share in the global hot sauce industry. There are currently nine flavors of Tabasco available, including the Original, Green Jalapeno Sauce, Habanero, Scorpion and Chipotle Pepper.

Frank’s RedHot

Frank’s RedHot is a famous brand that has been around for 100 years. Made from various cayenne peppers, it has a unique and tangy flavor. The Original blend of Frank’s RedHot ranks low on the Scoville scale, making it a family favorite.

Cholula

Crafted predominantly from arbol and piquin peppers and enhanced with local spices, Cholula’s name pays homage to North America’s most ancient inhabited city, Cholula, Mexico. 

In a strategic move in 2020, McCormick & Company bought Cholula for $800 million, subsequently broadening its assortment with salsas and other novel products.

Sriracha

Sriracha sauce stands out as a beloved hot sauce, characterized by its chili peppers, vinegar, garlic, sugar, and salt blend. 

Over recent years, its popularity in the US has surged. Huy Fong Foods is celebrated for its rendition of Sriracha, although multiple brands offer their interpretations. An interesting twist is the ChilliChump Sriracha, which dials up the heat.

The buzz around Sriracha and Huy Fong Foods recently intensified due to a sauce shortage. We’ve shared an article with a DIY Sriracha recipe for enthusiasts so you can craft your spin on this favorite.

Valentina

Valentina originated in Mexico. It is the best-selling hot sauce in Mexico and is gaining popularity in the United States.

Valentina falls under the category of traditional hot sauces, making it one of the go-to choices for people who enjoy authentic Mexican flavors. Valentina also offers an extra hot and black-label version for those who prefer even more heat.

I’ve reviewed Valentina Black Label sauce in my ChilliChump Checking Out Chilli Sauces series – Take a look by clicking the link below:

• Valentina Black Label Hot Sauce Review (Ep. 11)

Homemade Hot Sauce Recipe Ingredients

These sauces vary in flavor and heat level depending on their ingredients. Common ingredients in hot chilli pepper sauce include peppers (jalapeno, habanero, cayenne, etc.), vinegar, salt and water (brine), garlic, and onions.

Peppers (jalapeno, habanero, cayenne, etc.)

Jalapeno, habanero, and red cayenne peppers are commonly used in chilli sauce. These peppers contain capsaicin, which is the compound that gives the sauce its heat. Jalapenos are milder compared to habaneros and cayenne peppers.

Habanero chili peppers come in different colors as they ripen, such as orange, red, white, brown, and pink. So, the type of pepper used will determine the spiciness you can expect when making or choosing a hot pepper sauce. Check out my guide, ‘How to Grow the Best Habanero Peppers.’

Vinegar

Vinegar is used frequently in hot sauce recipes. It serves as a natural preservative and helps enhance the sauce’s flavor. Many traditional hot sauces include vinegar as one of their main ingredients.

Vinegar gives hot pepper sauce its tangy and acidic taste. It also plays an essential role in achieving the right consistency for the sauce, ensuring it’s not too thick or too watery.

Salt

Salt is often found in hot chilli pepper sauce. It adds flavor and enhances the taste of the other ingredients. However, it’s important to note that these sauces can be high in sodium.

Just one teaspoon of hot pepper sauce contains around 124 milligrams of sodium. This might be a concern for people who have high blood pressure or are on a low-sodium diet. So, while enjoying the spicy kick, it’s also essential to be mindful of your salt intake.

Garlic

Garlic is a critical ingredient in many recipes because it pairs well with hot peppers and vinegar. It adds a flavorful punch to the sauce and complements the heat of the peppers.

Whether you’re making traditional or fruit-based sauces, adding garlic can take your creation to the next level. Its intense flavor adds depth and complexity, making it a popular choice among hot sauce lovers.

Onions

Onions are often caramelized or cooked during the sauce-making process, adding a sweet and savory flavor to the final product.

Onions, garlic, and carrots are flavor enhancers in homemade hot pepper sauce recipes. They add depth and richness to the overall taste profile of the sauce. 

Chili Pepper Hot Sauce Scoville Scale

The Scoville Scale categorizes chillies and chilli pepper sauces based on their heat levels, ranging from mild to extreme.

Mild hot sauces (0-1,000 Scoville Heat Units)

Mild sauces have a Scoville rating of 0-1,000 SHU. They are not too spicy and are perfect for those who enjoy the taste without too much heat. Some famous mild sauces include Sriracha and Tabasco.

These mild options can add flavor and a touch of spice to various dishes without overpowering other flavors. So, if you want a little kick without burning your tongue, try out these milder options!

Moderate hot sauces (1,000-10,000 SHU)

Moderate sauces have a Scoville rating between 1,000 and 10,000 SHU. These sauces provide a noticeable level of heat without being overwhelmingly spicy. Some examples include Cholula, with its Scoville rating of around 3,600 SHU, and Sriracha, which falls within the range of 1,000 to 2,500 SHU on the Scoville scale.

Louisiana Style Sauce is another moderate option with a Scoville rating of approximately 450 SHU. Add flavor and a pleasant kick to your favorite dishes with moderate sauces without being too intense.

Hot hot sauces (10,000-100,000 SHU)

Hot sauces have a Scoville Heat Unit (SHU) rating between 10,000 and 100,000. These sauces are pretty spicy and will kick your taste buds. One example of a pepper that falls within this range is the Datil pepper, which rates at 50,000 to 100,000 SHU.

So, these sauces are perfect for adding a scorching kick to your dishes!

Extreme hot sauces (over 100,000 SHU)

Extreme sauces are not for the faint of heart. These sauces have a Scoville Heat Unit (SHU) rating of over 100,000, which means they pack quite a punch. One example is Blair’s 6 A.M., which has an impressive 16,000,000 SHU rating! These sauces are made with some of the hottest peppers in the world, such as ghost peppers and Carolina reapers.

They provide a thrilling and intense experience for those who love spicy foods and want to push their heat tolerance to the limit. Just remember to use extreme caution when handling and consuming them!

Health Benefits of Hot Sauce

Hot pepper sauce adds a kick to your favorite dishes and offers some surprising health benefits. From boosting metabolism to reducing inflammation, learn more about how this spicy condiment can spice up your life in the best way possible!

Below is a brief overview, but for more information, watch 9 Incredible Health Facts About Chilli Peppers

Boosts metabolism

Hot sauce has a special ingredient called capsaicin, which can boost metabolism. This means it can help your body burn more calories and potentially aid in weight loss. When you eat hot sauce, capsaicin causes a temporary increase in your body temperature, leading to increased calorie burning.

Aids in digestion

Hot chilli sauce can help with digestion. It contains capsaicin, which can increase digestive fluids in the stomach and improve the overall digestion process. Vinegar in hot sauce also plays a role by stimulating the production of digestive juices.

These effects can aid in relieving gas, bloating, and other common digestive issues. However, it’s important to note that eating very spicy foods could worsen symptoms for people with acid reflux or irritable bowel syndrome.

Contains antioxidants

Hot sauce brings more than just heat to the table; it’s a source of beneficial antioxidants. The ingredients in hot sauce, especially chili peppers, are packed with antioxidants such as carotenoids, flavonoids, and phenolic compounds. Moreover, these peppers are abundant in vitamins C, A, B, and E.

May reduce inflammation

Hot chilli pepper sauce could serve as a potential anti-inflammatory agent. The key lies in an ingredient called capsaicin found in peppers. Capsaicin aids in reducing inflammation by promoting the release of endorphins, our body’s natural pain relievers.

Hot Sauce and Culinary Uses

These sauces are not just about adding heat to your meals; it also enhances the flavor of other foods. When you drizzle one of these sauces over your favorite dishes, it ignites your taste buds and adds a spicy kick.

Discover creative ways to incorporate a spicy sauce into your culinary creations and unlock a new world of flavor. 

Condiment for burgers and sandwiches

Hot chilli pepper sauce is a popular condiment for burgers and sandwiches. It adds a spicy kick to your favorite sandwich or burger, bringing out the flavors in every bite. Whether you prefer traditional hot sauces like Tabasco or Frank’s RedHot or more unique options like Sriracha or Cholula, there are plenty of choices to suit your taste buds.

Marinade for meats and seafood

Marinading meats and seafood with hot pepper sauce adds flavor and helps to tenderize the meat. The acidity of the vinegar in hot sauce breaks down proteins, making the meat more tender and juicy.

Ingredient in spicy soups and stews

When used in soups and stews, hot pepper sauce brings heat, depth of flavor, and an extra layer of excitement.

Whether it’s a classic chili con carne or a flavorful curry, adding hot sauce can elevate your soup or stew to new levels of deliciousness. The spiciness from the hot sauce blends with other ingredients, creating a well-balanced and satisfying meal.

Enhancement for pizza and pasta dishes

Whether you prefer a traditional hot chilli pepper sauce or something more unique like truffle hot sauce, it can take your favorite Italian dishes to the next level.

Drizzle some heat on top of your pizzas for an extra punch of heat, or mix it into your pasta sauces for added depth and complexity. It’s all about finding the right balance and experimenting with different flavors to create a culinary masterpiece that suits your taste buds.

Flavor-booster for dips and dressings

Hot pepper sauce can add a splash of heat and be a fantastic flavor booster for dips and dressings. Its thick consistency makes it perfect as a base or mix-in for fiery sauces, especially when craving that extra kick of flavor.

So grab your favorite sauce bottle and spice up your culinary creations!

Hot Sauce Storage and Shelf Life

Hot sauce can last for quite some time if you store it properly. Most hot sauces have a decent shelf life because they contain vinegar and chili peppers, which act as natural preservatives.

Unopened hot sauce can last for up to two years. However, checking the label for storage instructions is essential because some hot sauces may need refrigeration.

Tabasco hot sauce is aged up to three years and reportedly has a shelf life of five years. 

Your homemade hot sauce can last 2-3 months with proper pasteurization and refrigeration. Add vinegar, salt, and sugar as natural preservatives to ensure your homemade hot sauce lasts longer.

Always store your hot sauce in a cool, dark place to maintain its quality and flavor over time. Remember to check the bottle’s expiration date or recommended use-by date before using it in your favorite dishes!

Conclusion

In conclusion, hot sauce is a versatile and popular condiment that adds heat and flavor to various dishes. With its wide range of types, tastes, and spice levels, there’s a hot sauce for everyone.

Whether you prefer the traditional tangy taste or enjoy experimenting with unique fruit-based varieties, hot sauce will surely add an exciting kick to your meals. So take a look at my hot sauce reviews, try some different brands and flavors for yourself to find your favorite!

Hot Sauce FAQs

1. What is the Best Hot Sauce to Use?

The best hot sauce may vary based on personal taste; some prefer medium hot, while others prefer scorching. Popular choices include Sriracha, Habanero, and the original Tabasco. For some hot sauce inspiration before shopping, go to ChilliChump Checking Out Chilli Sauce. 

2. Where Can I Buy Famous Shop Hot Sauces?

You can shop for popular and bestselling bottles of hot sauces in grocery stores or online shops that offer a curated selection.

3. Can we Use Jalapeno Peppers for Making Homemade Hot Sauce?

Yes! Jalapeños, habaneros, or even banana peppers are great for making your homegrown hot sauce with a fruity flavor. Here’s one recipe: Tangy, Spicy Green Chilli Sauce Recipe.

4. How to Make a Homemade Hot Sauce Spicier?

During the fermentation process, add spicier chili peppers such as Serrano peppers or Thai chilies to make the homemade sauce hotter. You can also leave in the seeds and membrane when making your sauce, where the capsaicin is concentrated.

5. Can I Cook Using My Favorite Hot Sauce?

Absolutely! You can use your favorite sauce on buffalo wings or tacos; it will add extra spice and unique flavor to your food!

6. Ferment v Cooked Hot Sauce – How Long Does Homemade Fermented Hot Sauce Last?

There are two main ways to make hot sauce: fermenting and cooking. Fermented sauces let ingredients like chili peppers ferment over time, giving a rich flavor and added probiotics. Cooked sauces are made by boiling ingredients for a quick, ready-to-use result. If refrigerated, fermented sauces tend to last longer, up to a year, while cooked sauces might last a few months. Since homemade sauces lack preservatives, always check for spoilage before consuming.

Discover the fabulous flavor of fermented Trinidad 7Pot Yellow Brainstrain chili peppers, known for their mind-blowing heat that ranges between 800,000 and a million on the Scoville scale. There are of course other chili peppers that are famous for being the hottest chili peppers in the world but are they as tasty as the 7 Pot Brainstrain Yellow? Let me know what you think!

Crafting the perfect hot pepper sauce is an art that requires finesse. And we’ll discuss how to maintain the distinctive flavors of each pepper variety and adjust the heat level by including or excluding seeds during fermentation.

Prepare to embark on a spicy adventure as we delve into the world of 7Pot Yellow Brainstrain and this homemade superhot sauce.

7Pot Brainstrain Chili Sauce – Adding Multiple Varieties of Chilli Peppers in a Sauce

When creating your fermented hot sauce, it’s crucial to exercise caution when combining multiple chilli varieties, especially superhot peppers. Each pepper possesses its unique flavor profile, and mixing too many types might dilute the individual flavor profile of each pepper. 

For a truly exceptional chili sauce, consider using the magnificent Trinidad 7 Pot Yellow Brainstrain pod as the star ingredient and complementing it with a few different peppers that enhance rather than overpower its fiery essence.

For example, you might choose to dilute the flavor with a few milder peppers, but if you’re thinking about adding other superhots such as the Carolina Reaper, Bhut Jolokia, or 7Pot Primo, I’d strongly advise against it.

7Pot Brainstrain Chili Sauce – Add or Remove Seeds from a Chilli Sauce?

It’s up to you to include or exclude chili seeds during fermentation, depending on your preference for heat. 

Leaving the seeds intact will undoubtedly heighten the spiciness of your batch of hot sauce as they are coated in capsaicin from the pepper membrane. Keeping the seeds in can create a challenging hot chilli sauce experience for the most daring chili enthusiasts. 

Removing the seeds can moderate the heat level while allowing the flavors to shine, catering to a broader range of taste preferences.

The recipe below yields one bottle of tantalizing 7Pot Brainstrain Chili Sauce, but don’t hesitate to adjust the ingredient quantities to achieve your desired overall volume. 

By adjusting the measurements, you can create large batches for sharing or experiment with small batches for personalized tastes.

7Pot Brainstrain Chili Sauce Recipe

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Insanely Hot Fermented 7Pot Brainstrain Chili Sauce

Course Condiment, Sauce

Cuisine American, English, Indian, Mediterranean

Keyword 7 Pot Brain Strain, 7Pot Brainstrain, Chilli sauce, Fermentation, Fermented hot sauce, Fermented sauce, Pepper sauce

Prep Time 20 minutes minutes

Cleaning and sterilizing equipment 10 minutes minutes

Total Time 30 minutes minutes

Servings 1 bottle

Equipment

• 1 Jar
• Gloves to protect you from the burn
• 1 Knife
• 1 Measuring jug
• 1 Measuring scale
• 1 Sieve

Ingredients

• 14-20 whole Ripe 7Pot Brainstrain Yellow Peppers depending on size
• 4 cloves Garlic
• 5 grams Salt Kosher, Sea Salt or Pickling (for the brine)
• 205 ml Water

Instructions

Preparing your fermentation

• Select your jar – the bigger the jar, the greater the sauce volume.
• Make sure to use gloves if you're working with hot peppers.
• Firstly, peel your garlic cloves and add them to the jar.
• Select your chili peppers, rinse them, and remove the stalks. Slice the peppers in half and decide if you're going to remove the seeds.
• Add your peppers to the jar and squash them down.
• To make your 2% brine, place your measuring jug on the scale, and add 205ml of water and 5g of salt.
• Stir the salt to dissolve it into the water.
• You do want to leave a bit of headspace at the top of the jar because this will ferment, which means that it will release carbon dioxide, and you don't want this overflowing.
• You need to make sure that the peppers stay below the water's surface, which stops any nasties from growing on the top. You can use a cabbage leaf or an onion to squish your peppers below the surface.
• Then you can use aplastic bag over the top and secure it with an elastic band around the neck of the jar.
• Leave the ferment for at least two weeks at room temperature.
• You can check on the ferment in a few days; you'll know that your peppers are fermenting as you'll be able to see the top of the bag has bubbled up, and bubbles are rising to the top. 

Making your sauce

• Firstly, sterilize your bottle. You just need a big pot filled with water, put our bottle and lid in, and let it boil away for about ten minutes.
• Strain the peppers to remove the brine, and take out the onion.
• Place your drained peppers into a blender and blend. 
• To thin down your sauce, simply add white vinegar. This will reduce the pH level and add a slight acidity to your sauce whilst retaining the fabulous colour.
• Bottle and serve!

Be Patient….this Fermented 7Pot Brainstrain Chili Sauce Gets Better with Time!

Prepare yourself for an explosion of flavors that improve with time. This 7Pot Brainstrain Chili Sauce tastes pretty damn good right now, but leave it for a bit longer, and it mellows out, allowing all the flavors to harmonize perfectly. 

Rest assured, the heat remains fiery as ever, but that raw “green” taste often associated with freshly made chili sauces fades away, leaving you with a refined and irresistible hot sauce to please your palate.

In conclusion, crafting a top-notch homemade super hot sauce featuring the 7Pot Yellow Brainstrain is a labor of love and a true delight for hot sauce lovers. 

By preserving the distinct flavors of each pepper variety and experimenting with seed inclusion during fermentation, you can fine-tune the sauce to your preferred heat level. 

With the understanding that the sauce matures with time, you’ll be rewarded with a flavor experience that only improves with age. 

Embrace the heat and savour the richness of one of the hottest homemade super-hot sauces I’ve ever made, a culinary masterpiece guaranteed to set your taste buds ablaze!

7Pot Brainstrain Chili Sauce – FAQs

How Long Can you Ferment Hot Sauce for?

If you’ve never made hot sauce, research the fermentation process first. My video from the Beginners Guide to Growing Peppers may also help!

Fermentation is a process that can be used to make delicious, tangy fermented hot sauce.

The duration of the fermentation process plays a crucial role in determining the flavor profile and intensity of the hot sauce.

Generally, the optimal time for fermenting hot sauce ranges from one to three weeks. However, this can vary depending on personal preferences and desired outcomes. The longer the hot sauce ferments, the more complex the flavors become, as the bacteria and yeast in the sauce continue to break down and metabolize the ingredients. This results in a full-bodied and tangy taste.

It is vital to consider that the fermentation process produces lactic acid, which gives the hot sauce its distinctive tang and acts as a natural preservative.

So, longer fermentation times can enhance the shelf life of the hot sauce, making it more shelf stable.

Ultimately, the duration of fermentation is a matter of experimentation and personal taste, empowering each individual to create their own unique fermented hot sauce. 

Do I Need to Strain Hot Sauce?

When making hot sauce, it is not always necessary to strain it. Whether or not you strain your hot sauce depends on your preference and the desired consistency of the final product.

Straining is often done to remove seeds, pulp, and other solid particles from the sauce, resulting in a smooth finish.

However, some people enjoy the added texture and flavor of the seeds and pulp, so they skip the straining step.

Also, straining may not be necessary if you are making a fermented hot sauce, as the fermentation process naturally breaks down and softens the ingredients. This can result in a smooth and well-blended sauce without using a strainer.

Ultimately, deciding to strain hot sauce boils down to individual taste preferences and the desired result for your sauce. 

What Happens if You Don’t Ferment Hot Sauce?

If you ferment your hot sauce, you ensure you get all the complex flavors and unique characteristics of the fresh ingredients coming through.

When it comes to hot sauce, fermenting the ingredients, such as chili peppers and garlic, intensifies the flavors. If you skip fermenting your hot sauce, it could lack depth of flavor, resulting in a one-dimensional flavor profile.

An added benefit of fermenting hot sauce, is it can increase the shelf life of your hot sauce by creating an acidic environment that prevents the growth of harmful bacteria.

Can You Ferment Hot Sauce Too Long?

Fermentation is an integral process in the creation of fermented hot sauce. It involves the growth and activity of beneficial bacteria and yeasts, allowing the flavors to develop and mature over time.

However, fermenting hot sauce for an extended period can have undesirable effects. The longer the fermentation process, the stronger and more intense the flavors become. While this may appeal to some, it could produce a hot sauce that is too overpowering for others.

Additionally, over-fermenting can lead to a decline in the overall quality of the hot sauce. The texture may become mushy, and the vibrant colors may fade. The acidity and tanginess can also become excessive, making the hot sauce unpalatable. 

However, that’s not always the case. I turned a three-year ferment into a phenomenal hot sauce. So as long as you’re monitoring the fermentation process closely and adjusting the timing accordingly, this will ensure the production of a delicious and well-rounded hot sauce. 

How Do You Know if Fermented Hot Sauce is Bad?

Fermentation involves the breakdown of sugars by bacteria and yeast. But how can you tell if your fermented hot sauce has gone bad? 

One indicator is the presence of kahm yeast. This yeast appears as a white film or layer on the surface of the sauce and gives off a strong, unpleasant odor. Kahm yeast is a sign that the fermentation process may have gone wrong due to contamination or improper storage conditions.

Additionally, if your fermented hot sauce develops a moldy or slimy texture, it is likely spoiled and should not be consumed. On the other hand, if the hot sauce has a pleasant aroma and a tangy, acidic taste, it is safe to consume as the fermentation has produced the desired good bacteria that enhance flavor and provide health benefits. 

It is always essential to trust your senses and use your judgment when determining the quality of fermented hot sauce. This dedicated video might help you decide whether your fermentation is healthy or if you should start again.

Can I Experiment with Different Ingredients?

Yes absolutely.

Once you’re comfortable with the process of making your super hot sauce, why not experiment with adding different ingredients?

For example, you could roast the peppers for a smoky flavor, add lime juice, lemon juice or dilute the sauce with vinegar. I use apple cider vinegar or white wine vinegar, which adds a nice dimension. If you want a thicker sauce, consider adding a little xanthan gum.

I’ve been fermenting for years and still get a kick out of it. If you want to discover what I’ve fermented, check out my ferments playlist on Youtube.

Enjoy, and Stay Spicy!

Fermented Chilli Pepper Sauce with Fruit

Fermenting chilli sauces with fruit can present some challenges. You may not get the result you imagine because the sugars of the fruit will be used by the lactofermentation process…the lactobacillus bacteria will convert the sugars into lactic acid and CO2. This will alter the flavours of the fruit too. This isn’t to say that the result is bad, it is just different. This fermented recipe includes pears during the fermentation stage, and the results are delicious…and HOT!

More Fruit Flavour With Your Sauce?

Try adding some fresh pears to your sauce when you come to process and bottle it! This could take your sauce from good to great!

How Long to Ferment This Chilli Sauce?

For this recipe, I fermented the chilli peppers and pears for ten months. You don’t need to ferment for that long, but I would aim for at least one month!

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7Pot Brainstrain Yellow & Pear Hot Sauce

A fermented chilli sauce made with 7Pot Brainstrain Yellow peppers and Pears straight from the garden

Course Condiment, Sauce

Cuisine African, American, English, Indian, Mediterranean

Keyword 7Pot Brainstrain, Chilli sauce, Fermentation, Fermented hot sauce

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Fermentation time 30 days days

Total Time 30 days days 22 minutes minutes

Servings 1 bottle

Equipment

• 1 Jar
• 1 Knife
• 1 Measuring jug
• 1 Measuring scale
• 1 Blender
• 1 Saucepan

Ingredients

• 6 whole 7Pot Brainstain Yellow peppers
• 3 whole Ripe Pears
• 1/2 White Onion
• 20-30 grams Salt Kosher, Sea Salt or Pickling (to make a 3% brine)
• 1 litre Water

Instructions

Preparing your fermentation

• Rinse, de-stalk and halve the chilli peppers.
• Cut the pears into small cubes and remove the seeds.
• Chop the onion into small cubes.
• Tightly pack all the ingredients into a jar.
• Add your salt to the water and stir until dissolved to make your brine.
• Cover your ingredients with the brine.
• Leave to ferment for at least one month.

Making the sauce

• Make sure you sanitize your equipment before starting to make the sauce. You can do this by adding your bottles and tops to a pot of boiling water for ten minutes.
• Once your ingredients have fermented, drain the brine and keep it separate.
• Add the chillies and pears to the blender and blend until smooth.
• Once you have blended the chillies, you can add some brine back or add a little vinegar and continue blending to thin the sauce out to the consistency you prefer.
• Add your mix to a saucepan and simmer on the stove for two minutes to stop the fermentation process.
• Decant into your bottles.
• Enjoy the burn! 

Video

A Couple Last Tips for this Fermented Chilli Pepper Sauce

When you taste the sauce, you’ll find that the 7Pot Brainstrain Yellow flavour has mellowed a little (less “green” tasting), but the heat is still there…believe me! The pear is very subtle; it’s overpowered by the intense flavours of the chilli peppers. You may want to experiment by adding a fresh pear when blending the sauce in the final stages.

During the fermentation process, sugars inside the fruit or the vegetables will get eaten up by the lactobacillus. If I were to try pears again in a future sauce with peppers, I’d use more mild chillies.

I like to add super hot chillies to my ketchup for a bit of extra heat but choose a heat level that’s right for you and your family. I also like to use smoked peppers in my chilli ketchup, adding a different flavour profile, but you can use fresh and skip the smoking stage.

This recipe makes approximately 1.3 litres of ketchup. Remember to adjust the ingredients to make smaller quantities.

If you want to reduce the cooking time, reduce the amount of water added in the final stages. However, cooking it longer allows the flavours to come together nicely. Getting rich flavours takes time; however, it is worth it for fresh, spicy ketchup you can use every day.

Spicy Ketchup Recipe

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Spicy ketchup using a slow cooker with ChilliChump

This spicy ketchup recipe is super easy.

Course Condiment, Sauce

Cuisine Mediterranean

Keyword chili ketchup, ketchup, slow cooker ketchup, slow cooker sauces, spicy ketchup, spicy tomato ketchup, tomato ketchup

Prep Time 20 minutes minutes

Cook Time 13 hours hours

Smoking peppers 3 hours hours 30 minutes minutes

Total Time 16 hours hours 50 minutes minutes

Servings 1.3 litres

Equipment

• 1 BBQ grill optional – you don't have to smoke the peppers first but it adds great flavor
• 1 Smoke box optional – you don't have to smoke the peppers first but it adds great flavor
• 1 Blender / Food processor
• 1 Slow cooker
• 1 Measuring scale
• 1 Knife
• Tin foil
• 1 Ladle
• 1 Sieve
• 1 Measuring jug
• Jars or bottles to store

Ingredients

• 1.2 KG Fresh Plum Tomatoes
• 3 tins Plum Tomatoes or another 1.2kg of fresh plum tomatoes
• 6 whole Jalapenos 4 x red and 2 x green
• 25-30 whole Birds Eye Chilies
• 2 whole Red Onions
• 8 cloves Garlic
• 1 piece Ginger a bit smaller than a golf ball
• 1 piece Fennel about half a bulb
• 3 sticks Celery
• 1 tbsp Dried Coriander Seeds
• 1 tbsp Peppercorns
• 1.5 tbsp Salt
• 150 grams Brown Sugar or equivalent sweetener
• 350 ml Red Wine Vinegar
• 1 handful Fresh Basil
• 1 litre Water add less if you want to reduce quicker

Instructions

Prepare your peppers

• Whether you're using one or a couple of pepper varieties in your ketchup, you can prepare them all in the same way.
• Pluck the stalks off the chilies.
• Slice the chilies lengthways to open them up to get as much flavor during the smoking as possible. Take care not to cut the chilies in half; use the knife to open them up.

Try adding smoked peppers for extra flavour

• Put your wood chips inside a smokebox and place the box on the gas grill.
• Put your peppers on the grill simultaneously, taking care that they don't fall through the grid.
• You may want to make a small tray out of tin foil for the smaller super hot chilies.
• Roughly chop a couple of red onions and add them to the grill.
• Smoke the chilies and onions for three and a half hours.

Making the ketchup

• As we're making a large batch of ketchup, you'll need to blend and add your ingredients into the slow cooker a little at a time.
• Add the peppers and onions to the blender.
• Then add the tomatoes a little at a time.
• Add a handful of basil to the blender with some of your tomatoes. 
• Add a tablespoon of coriander seeds (adjust for yourself if you're not a fan of coriander, then add a little less).
• Then add the peppercorns (it adds a really nice flavour).
• Add the oil and fennel (again, adjust to your taste). You may want to chop the fennel up to help with the blending process.
• Again, add the blended mix to the slow cooker as you go.
• Next to go in the blender are the celery sticks and garlic. I'm a big fan of garlic, and I will be using eight garlic cloves. Reduce it if you prefer a little less, but remember that some of the garlic taste will go away when you're cooking it, so it won't be as strong as it might appear initially. 
• Add your brown sugar straight into the slow cooker. I tend not to use sugar too much; I use alternatives, so I use erythritol but use what you like. 
• Add the remainder of your tomatoes to the blender.
• Peel and chop the ginger into smaller pieces to make it easier to blend and add to the blender.
• Now add the red wine vinegar. 
• Mix all of the blended ingredients inside the crockpot and add a litre of water.
• Switch the slow cooker to high and cook for an hour.
• Then remove the lid and cook on low until the ketchup thickens to a consistency you like. I left mine for 12 hours to reduce.
• If the liquid separates, you can use an immersion blender and blend the sauce before you run it through a sieve. 
• Be sure to let the mix cool slightly before blending. And blend to your preferred consistency. You can add xanthan gum if you want to.

Bottling your sauce

• Bottle the sauce whilst it's still warm to create a vacuum; it'll pull in the cap slightly as it cools inside the bottle, keeping it shelf-stable for the next couple of years.

Video

Once you’ve completed the recipe you’ll have a shelf-stable sauce, which means that there is enough acid to keep it safe from harmful bacteria without the need to refrigerate. With the pH level that this is at, it should stay safe for a long time. 

Safety tip: when opening a new ketchup bottle, check for strange smells or bacterial growth before consuming it.

If you’re looking for inspiration for some new spicy family feasts then check out this article: 20 Spicy Dinner Ideas – Embrace Hot New Family Friendly Recipes

In this article, we’ll explore the importance of pH measurement in hot sauce production and guide you through choosing the best pH tester for your needs.

In many of my hot sauce making videos you will see me using a pH meter to test the acidity of the sauce. This is important from a safety perspective, especially when you are fermenting your chillies.

Understanding pH: The Key to Safe and Delicious Hot Sauce

pH, short for “potential of hydrogen,” measures acidity or alkalinity. The pH scale ranges from 0 to 14, with 7 being neutral. Anything below 7 is acidic, and above 7 is alkaline.

For hot sauce creators, understanding pH is crucial, especially when fermenting chillies. We use the process of lactofermentation to ferment our chillies, and during fermentation, lactic acid increases acidity and lowers the pH.

This enhances safety and contributes to the savoury flavours we love in hot sauce. To delve deeper into the significance of acidity in hot sauces and ensure the safety of your creations, check out our comprehensive guide here.

pH Testing Strips vs Digital pH Testers: Choosing the Right pH Testing Method

You’ll encounter two standard methods when testing pH in hot sauce: pH testing strips and pH meters. While pH testing strips suffice for testing water or transparent liquids, they fall short for hot sauce applications. The accuracy of pH testing strips is questionable, and they struggle to provide the level of precision necessary for hot sauce making. Since hot sauces come in various vibrant colours, relying on pH meters is a more intelligent choice for accurate results.

Exploring the Best pH Testers: Finding Your Perfect Match

One feature to look for in a pH meter is automatic temperature compensation (ATC). Temperature can affect the results you get. ATC takes away the guesswork!

We’ve tried and tested several options to aid you in your search for the ideal pH meter, considering both functionality and affordability. Here are our top recommendations:

1. Yellow Generic pH Meters: These stick-style pH meters, available from brands around £10, serve as an entry-level option. While they are suitable for hydroponics, they lack the features necessary for precise hot sauce measurements.
2. Essentials pH Meter: Designed with more advanced features, the Essentials pH Meter offers quicker results and requires less frequent calibration. Although the accuracy remains similar to the yellow generic meters, the improved functionality is worth the upgrade.
3. Apera Instruments PH20: Our current top choice, the Apera Instruments PH20, balances price and performance. Along with the essential features, this meter comes in a convenient kit with calibration solutions. We are thoroughly satisfied with the PH20 and have no immediate plans for further upgrades.

Calibrating your pH Tester

Calibrating your pH meter is an essential step to ensure accurate and reliable readings. I would recommend following the instructions you get with your pH meter, but here is a step-by-step guide on how to calibrate your pH meter:

1. Gather the necessary materials: Before starting the calibration process, make sure you have the following items:
   – pH meter
   – pH calibration solutions (pH 4.00, pH 7.00, and pH 10.00)
   – Distilled or deionized water
   – Clean container or beaker
2. Rinse the pH electrode: Rinse the electrode with distilled or deionized water to remove any residue or contaminants from previous use. Gently blot the electrode dry with a clean tissue or lint-free cloth.
3. Prepare the calibration solutions: Pour a small amount of each pH calibration solution into separate clean containers or beakers. It is essential to use fresh calibration solutions that are not expired.
4. Start with pH 7.00 calibration solution: Immerse the pH electrode into the pH 7.00 calibration solution. Ensure that the electrode is fully immersed, and the solution covers the bulb at the bottom. Allow the reading to stabilize, which may take a few seconds.
5. Adjust the pH meter: Once the reading stabilizes, adjust the pH meter to read pH 7.00 by either turning the calibration knobs or using the calibration settings on the meter. Follow the manufacturer’s instructions for your specific pH meter model.
6. Rinse the electrode: Remove the electrode from the pH 7.00 calibration solution and rinse it with distilled or deionized water. Blot it dry gently.
7. Repeat the process for pH 4.00 and pH 10.00: Follow the same steps for the other calibration solutions (pH 4.00 and pH 10.00). Immerse the electrode in the respective solution, wait for the reading to stabilize, and calibrate the meter accordingly. Rinse the electrode with distilled or deionized water after each calibration.
8. Check the slope and offset: Some pH meters allow you to check the slope and offset values after calibration. The values should be within an acceptable range specified by the manufacturer. If not, consult the manual or contact the manufacturer for troubleshooting.
9. Store the electrode: Once the calibration is complete, store the pH electrode properly according to the manufacturer’s instructions. Proper storage will help maintain the electrode’s performance and prolong its lifespan.

Remember, regular calibration is essential to maintain the accuracy of your pH meter. It is recommended to calibrate before each use or at least once a week, depending on the frequency of use and manufacturer’s instructions. 

Maximising the Lifespan of Your Handheld pH Meter

Regardless of your pH meter, proper care and storage are crucial for longevity. Prevent the tip from drying out, as this can damage the device. A few drops of storage solution in the cap will suffice. Additionally, ensure you have calibration solutions—specifically a 7.0pH and a 4.0pH solution—for a two-point calibration process. Here are some tips for proper care and storage of a pH meter:

1. Clean the tip
   After each use, clean the pH electrode tip with distilled water or an appropriate cleaning solution. Avoid using tap water or touching the tip with your fingers as this can contaminate the electrode.
2. Prevent drying out
   Make sure the tip of the electrode does not dry out, as it can cause damage. Keep it immersed in storage solution or place a few drops of storage solution in the cap.
3. Use calibration solutions
   Regular calibration is essential for accurate pH measurements. Have both a 7.0pH and a 4.0pH calibration solution on hand for a two-point calibration process. Follow the manufacturer’s instructions for calibration.
4. Store properly
   When not in use, store the pH meter in a clean and dry environment. Some meters may come with a protective case or cover that can be used for storage. Ensure that the storage area is away from excessive heat, moisture, and direct sunlight.
5. Avoid extreme temperatures
   pH meters are sensitive to extreme temperatures. Do not expose them to extreme cold or heat, as it can affect their accuracy and performance.
6. Handle with care
   pH meters are delicate instruments, so handle them carefully. Avoid dropping or mishandling the device to prevent damage to the electrode and other components.
7. Regularly check the electrode condition
   Inspect the electrode for any signs of damage, such as cracks or contamination. If you notice any issues, follow the manufacturer’s guidelines for maintenance or contact customer support for assistance.
   By following these care and storage tips, you can prolong the lifespan of your pH meter and ensure accurate measurements. 

Become a Hot Sauce Maestro with a pH Meter

With the proper pH meter, you can master the art of creating perfectly balanced hot sauces. Say goodbye to guesswork and embrace precision in your hot sauce-making process.  By using a pH meter, you can accurately measure the acidity levels in your hot sauces. This is important because acidity not only impacts the flavor of the sauce but also affects its safety and shelf life. To create a consistently balanced and safe hot sauce, it is essential to maintain a specific pH range.
Here’s how the proper pH meter can help you achieve this goal:

1. Accurate Measurements
   Guesswork can result in inconsistent acidity levels, making it difficult to replicate successful batches. With a reliable pH meter, you can measure the exact pH level of your hot sauce, ensuring consistent results every time with an accurate reading.
2. Adjusting the Recipe
   By measuring the pH, you can identify the current acidity level of your sauce and adjust the recipe accordingly. If it’s too acidic, you can add a base ingredient to balance it out. If it’s not acidic enough, you can add more acidic ingredients like vinegar or citrus juice.
3. Ensuring Safety
   Acidity is crucial for food safety, as it inhibits the growth of harmful bacteria. By using a pH meter, you can ensure that your hot sauce falls within the safe pH range, typically below 4.6 for shelf-stable products. This helps prevent spoilage and guarantees a shelf stable product when you bottle your hot sauce.
4. Consistency in Flavour
   The acidity level impacts the overall taste of your hot sauce. Different pH levels can result in varying levels of tanginess or sharpness. With the help of a pH meter, you can maintain consistent acidity, thereby ensuring a consistent flavor profile in your hot sauces.
5. Extending Shelf Life
   A properly balanced pH level in hot sauces contributes to their longevity. By creating a sauce with the right acidity, you can increase its shelf life and avoid early spoilage. This is especially crucial if you plan to sell or distribute your hot sauce commercially.

Conclusion to pH Meters for Hot Sauce

Using a pH meter to test the pH eliminates the guesswork involved in creating well-balanced hot sauces. It helps you achieve precision, consistency, and safety when making hot sauce. Making sure that making your own hot sauce is a rewarding and safe process.

Elevate your hot sauce game with a pH meter as your essential tool. Achieve perfectly balanced sauces and unleash your creativity as a hot sauce maestro. No more guesswork—embrace precision in every batch. Explore our comprehensive guide to pH meters for hot sauce making and find the perfect match for your needs. 

Chillichump.com provides many hot sauce resources, including expert tips, recipes, and the highest-quality pH meters for enthusiasts like you. Explore our collection today, subscribe to our newsletter and elevate your hot sauce game to new heights!

pH Meter: https://geni.us/essentph (Cheaper one: https://geni.us/vantaphUS or https://geni.us/phmeter)
Food Mill: https://geni.us/foodmill
Blender: https://geni.us/nutrininjablend

This is the book I use in the video, Fiery Ferments.

I am really loving the whole smoking thing. It isn’t something I have done very much with in the past, but hopefully in the future I will have a proper smoker to do some more interesting things.

In the mean-time check out this video