Fermented Chilli Hot Sauce

Fermented Chilli Sauce-2

Fermented Chilli Hot Sauce

My Irishman loved his hot sauces and is always bringing new ones into the house. The ingredients lists on some of these things makes me feel ill just thinking about them. Artificial colours anyone?

This sauce is a vibrant red. And I just love the fresh fiery flavours. Of course the heat level is all about the type of chilli you use (always a moving target!).

makes about 2 cups
takes 15 minutes + fermenting time

500g (1lb) large red chillies, halved
5g (1 teaspoon) fine salt
1/2 cup water

1. Whizz chillies, salt and water in your food processor until you have a chunky paste. 

2. Transfer to a clean glass jar. Cover with a lid and leave on the kitchen counter out of direct sunlight. I put mine on a plate to catch any spills if it overflows.

3. Leave for 2-5 days until the sauce tastes as tangy as you want. It’s a good idea to open the jars every day to release any gas buildup.

4. When you’re happy it’s good to eat.

5. Will keep in the fridge for a few months.

Variations

green – use green chillies!

mild – deseed the chillies or use mild ones

hot! – use some super hot chillies like habanero or Thai birds eye.

Usage Suggestions

as a sauce – serve anywhere you’d like a kick of heat! Great with BBQ or grilled meat or fish. Also good with grilled halloumi and essential with tacos. I love serving it on the table so everyone can add as much (or little) as they like.

on sandwiches – also lovely as a spread on sandwiches or wraps.

to add a kick – add to any soup, stew or slow cooked dish that needs a flavour boost. Just remember the probiotic bacteria are heat sensitive so if you add it during cooking they probably won’t survive.

Prepare Ahead?

Absolutely. Takes 15 minutes + fermenting time.

Storage Best Practices

Store in an airtight container in the fridge. Will keep in the fridge for 3 months or so. If you get a white mould growing, just scrape it off. If it’s a black or other non white colour best to discard. Can be frozen.

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