today we're going to be making some hot sauce
today's sauce is perfect for early summer it is a green sauce very fragrant very fresh tasting
first thing we need to do is get out to the greenhouses and go pick us some chillies
by picking them you're allowing the plant to focus a little bit more of its energy
on actually growing getting bigger root system and also just getting much bigger foliage right now
a lot of the energy is going into the plant trying to ripen these chillies
man we've got a lot of this one plant oh look at that
got a bunch more on the one next to it lovely and easy to pick up pick off as well
but this will definitely encourage the plant to grow bigger and we'll get another harvest
of these very soon if you pull up against the direction that they're growing then they snap
off quite easily like you can see here don't try and pull down on it you'll end up breaking
the stem let's pick up then you can see how easy that is and you don't damage your plant
now the kashmiri mirch tastes great when they're green but they do not have a lot of spice so
we need something like some jalapenos some green jalapenos or some serranos like we have over here
to add a bit of spice to it the type of sauce this is the balance is really good when you have
a bit of a bite but not too much and yeah it is a delicious sauce
you want to give them a good rinse and get rid of all these little
flower ends at the end of the chillis i don't want that in your sauce
i would say we have probably a third of the spicier peppers so the jalapeno the bird's eye uh
piri-piri as well as the serrano and they'll add a nice spice to this the rest are kashmiri mirch so
we have 530 grams of chillies this is going to be a very fresh tasting sauce so all the ingredients
are going to really add to that the first one is the limes we also have some beautiful ginger
so that's 84 grams and i'll put the answers up on the screen as well i absolutely love garlic
we're going to be using a whole bulb of garlic for this amount of chillies one white onion this
is going to add a nice sharp sort of taste onion just really helps out with these fresh type of
sauces i wouldn't go with the red onions or the milder onions i know my wife prefers a red onion
because she doesn't like how sharp these are but the sauce we're going for a bright green color
so if you go with a red one it's gonna dull the color a little bit to help with that green color
we are gonna be adding in coriander now this isn't just for the color coriander is also such a fresh
tasting herb i love coriander and you can't really go wrong with how much you want to add
just don't go with too little we might add a bit of sugar to this it just depends
on these chillies there there is a little bit of sweetness to some of these chillies but not
a lot because they aren't ripe and we'll figure that out at the end of the sauce
it's a good idea even though we're going to blending the garlic
give it a bit of a crush i mean ideally if i wasn't being lazy today i would
actually crush them up properly with a garlic crusher but if you just do this not only does
it help get the skin off but also just crushes it out gets a bit more of that flavor coming through
one of you guys actually showed me a trick with peeling ginger uh i've always sliced off the skin
and somebody in the comments said well let's use the spoon and man it just works so much easier
and far less waste
the last thing we need to add are the actual chillies and we've already cleaned them
so all we need to do now is take off the stalk and that's just popped off like that
thankfully i have a blender that will manage this no problem so i
can put them in hole but you could cut them up into smaller pieces if you want
by the way if you're interested in getting a chilli chum branded apron
i have them available in my shop that's chillichump.com/shop and
it really helps the channel out if you go and buy something like that from me
let's see how this goes i haven't used this very much this is my new vitamix that i bought
uh i bought this because i needed it for my small batch sauces that i make i have a much
bigger blender for the ones i use for my shop but when i'm experimenting or when i'm making these
small sauces like this for myself and friends and family then this is just perfect and yeah i was
abusing my old ninja blender which is still a great blender don't get me wrong but
this is not meant for the sort of volume of stuff i was putting through it
let's see how we've done so far it's looking good uh the first note you get there is definitely the
coriander and the spice hits the back of your throat it's not overwhelmingly i'm
spicy some of these flavors in here are quite delicate and if you use super hot things like
that in here then you kind of overwhelm that flavor and it'll really knock the balance out
let's give it a taste and see if we need to adjust anything
besides the fact that there's a good amount of heat there nice spice perfect amount of spice um
there is a core ingredient that's missing and i'm sure you've been screaming at your screen telling
me to uh get some salt in here it's definitely missing salt i forgot that in the beginning part
we're going to be adding in two tablespoons of sugar
if you are going to use an artificial sugar make sure that you use one
that can be heated because the next step of this is going to be heating
so what we're doing here is we're just boiling out a little bit of the water because what we're going
to be doing is adding in some vinegar right at the end and we don't want it to be too watery and as
it is it's not it's not too bad but we definitely want to get a little bit of this water out
once you've summoned it down for about five to ten minutes
uh you want a texture that's kind of like that um five or ten minutes that will just
release quite a bit of the moisture then we're ready for the next bit but first you're gonna
need to let this cool down because blending things when they're really hot can be a problem
the color has gone a little darker but that's not really a problem it would be nice to have a
bright bright green but i think this still looks good the final step of the process is vinegar
now vinegar is going to help just preserve this it's going to keep the color as it is
it helps avoid a little bit of the oxidation that's going to happen naturally
but it also is going to make it a shelf stable source and most importantly it adds a great flavor
the vinegar you use is very important i'm using apple cider vinegar you want
a cup of apple cider vinegar for about half a kilogram of overall ingredients
so we're gonna do one and a third cups for the main ingredients
the smells are amazing it just smells so fresh the coriander is definitely the overwhelming smell
um and then the vinegar is obviously coming out there as well
but beautiful beautiful smelling and uh time to taste
let's get a decent sized spoon there
beautiful flavor wow so fresh
the heat definitely builds after you've got that initial beautiful taste um oh decent amount of
heat it's not bad it's not bad listen it's not going to blow your head off but it's building a
bit it's definitely the bird's eye the birds eye peppers definitely are a builder but oh
just a stunning balance there and i'm sure you're gonna love making this i'm gonna be bottling some
of this now to send out to some of my family and friends i'm not going to be selling the
sauce because it's only a small batch i have got other sources in my shop if you want to go check
that out um there will be a lot more stock and a lot more new sources coming very soon
but for the moment there are a few in there so there's chillichunk.com but because i'm going to
be bottling this uh and it's just good practice anyway i'm going to test the ph of it make sure
that it's safe i'm guessing this is going to be around about three 3.2 ph and that'll be
absolutely perfect you want below four four point six strictly speaking but below four is a safe bet
make sure that you calibrate your ph meter before you use it so i have calibrated this two point
calibration which is perfectly fine and uh i'm just going to test this out so let's have a look
what do we have there yeah that's well below three um we're going to settle on 2.7 or 2.8
so hopefully you can see that in the camera i'm not sure i'm trying to angle it
but yeah that's 2.7 so if you're following my recipe and using the ingredients that i've
showed you then uh you're going to be perfectly fine perfectly safe with a very low ph. ph isn't
the only thing you need to check when you're making sure that something's safe you want to
also make sure that anything that's touched the source and anything that's going to be
bottled in is also safe so because i'm using glass bottles it's very easy to sterilize
but we also need to sanitize it because i sterilized this a little while ago now to sanitize
all i use is starsan i've already pre-mixed this and again it makes it easy if you do pre-mix this
but just make sure that you test that the ph on this is still very low starsan is a sanitizer
that uses phosphoric acid as its core ingredient and the whole point of it is that it's a very low
ph and that's what helps keep things sanitized so we've sterilized we're going to sanitize now and
that'll help keep things safe this is just a lovely little contraption bottle rinser but
essentially that just gets inside there any lids that you're going
to use throw that in there we're also going to do some bigger bottles here
this here is the funnel i'm going to use it has already been sterilized i'm going
to give it a quick spray with my starsan just to make sure that it's nicely sanitized
and yeah this funnel it's the best bottling funnel i've ever used you would have seen me
using it in a few videos now but when i'm doing small batches like this it's just
amazing basically when you put this in here it has little grooves on the side here that allows
air to come out so while it's filling it makes this pour in a lot better also it's adjustable
so you can take off if you want smaller bits it comes off in three parts also very easy to clean
i realized while i was making the sauce today and i've made the sauce plenty of times
that i've never given it a name and i've just thought of the perfect name for it the green mamba
so there you go the green mamba i hope that you're going to try this out i'm sure you're
going to love this recipe it is one that i really enjoy making it's a great use of your
early season chillies that you need to pick off because you want to stimulate the growth of your
plants so it's perfect use for that but if you aren't growing chillies then you can get green
chillies at the supermarket uh try and stick to a combination of things like jalapeno serrano bird's
eye and try and mix in some maybe green bell peppers if you can't get hold of kashmiri mirch
bell peppers would be a good substitute for that as the filler you don't want just bird's eye
chillies in there or just jalapeno you really want some bulk in there and a bit more flavor
from those chillies so give this a try let me know in the comments below what you think of the sauce
and uh yeah i'm sure you're gonna love it just as much as i do thank you so much for watching i
hope you enjoyed this video and i look forward to seeing you on the next one until then stay spicy