Fermented Chili Sauce
A powerful and delicious chili sauce. Fermentation creates and develops new flavors, adding an acidity that helps balance the heat of the sauce.
Great with fried foods and snacks, or to add heat and complexity to sauces.
Wear a pair of kitchen gloves
Halve and remove the seeds from 15 spicy red chilies
Halve and remove the seeds form 4 jalapeño peppers
Halve and remove the seeds from 2 red bell peppers
Halve and remove the seeds from 4 tomatoes
Trim, peel, and chop 1 white onion
Crush and peel 4 garlic cloves
Peel and chop 1 thumb of ginger
Place all the ingredients in a bowl and measure the total weight. Add the 2% of the weight in salt. In this case, it is about 1 tbsp of salt. Mix to season evenly
Place the ingredients in a blender and blend until homogeneous
Fill ⅔ of a sanitized water bottle with the sauce. Squeeze to remove all air from the bottle, until the contents reach the edge of the nozzle. Close tightly with the lid
Let the sauce rest at room temperature for at least 1w until the bottle is stuffed. The fermented chili sauce is ready
Add a little spiciness to your dishes with this great sauce. Once opened, store in the refrigerator. Enjoy!
Yield 500 g
Spicy Red Chili15
Red Bell Pepper2