Fermented Chili Sauce
If you like the flavor of Habanero chili and can handle a little heat, this is great and easy sauce. It will take about a week to ferment at room temperature in a cupboard, and will last months in the fridge. This tangy sauce has beautiful and deep flavors and aromas. I use it on/in many recipes (roasted sweet potato, in fried rice, ragout,..)
When doing fermented food, it is very important to wash your hands very well, as any kitchen equipment ( knife, board, blender bowl, jar,..) prior to starting the recipe. Because you will be handling a fair few hot chili, I recommend using disposable gloves, or you might feel the heat on your hands for a few hours…
I like a bit of heat, so I usually use between 25 and 50% of Habanero chili…
Fermented Chili Sauce
A fairly hot and flavorsome chili sauce, very addictive...
Ingredients
- 500 gr Red Cayenne Pepper
- 100 gr Red Habanero Chili
- 2 cloves Garlic
- 1 tsp Rapadura sugar
- 1 tsp Sea Salt
- 1/4 Yakult
Instructions
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Before starting, wash well your hands and sanitize your knife, chopping board, blender bowl, jar.
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Wash chili, de-stem and put with all other ingredients in the blender bowl (use food processor or stick blender if you don't have one). Blend till very fine texture.
Transfer to jar. I like to put a cloth held by a rubber band to allow better gas exchanges. Leave in a dark space (any cupboard is perfect) for 5-8 days. You will notice the mash bubbling and liquid separating at the bottom, this is normal. Stir with clean spoon every day.
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When the bubbling has stopped (no more fermentation), strain through a fine mesh metal sieve, and use a spoon or scrapper to press the paste till only seeds and skin remain.
Put the sauce into a sterilized jar ( boil in water for a few minutes and let cool down before filling). Keep in the fridge for many months.
Recipe Notes
With what is left in the sieve, I made a lovely chili oil...Just put in a saucepan, cover with a neutral vegetable oil (sunflower, grape-seed, peanut,..) and bring to the boil. Remove from the stove and let cool down. Pass through a cloth, it might take some time to drip through...
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