Tangy, Spicy Green Chilli Sauce Recipe. DELICIOUS!

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

Channel: ChilliChump

Views: 98,868

Keywords: chillichump, chilli, pepper, spicy, stay spicy, chili

Id: 2JovQvAj0_Q

Length: 14min 12sec (852 seconds)

Published: Fri Jun 17 2022