Get set to add some heat to your culinary creations with a homemade fermented chilli sauce that not only adds a fiery kick but also packs a punch of health benefits.
Fermented foods have been cherished for centuries due to their unique tangy flavour and gut-friendly properties, and this hot sauce recipe is no exception.
Fermentation not only enhances the taste and texture of chillies but also unlocks their nutritional potential.
During fermentation, beneficial bacteria break down the chillies, releasing vitamins, minerals, and enzymes that promote digestive health and support a robust immune system.
Fermented Chilli Sauce Recipe
- 400g fresh red chillies (or a mix of your preferred heat level)- chopped
- 6 cloves garlic, peeled and smashed
- 6 tsp salt
- 1 tablespoon raw honey or maple syrup
- 1lt filtered water
- 2 sprigs rosemary
- 1 small shallot , finely chopped
- 12 whole black peppercorns
- Big jar
- 1 tablespoon apple cider vinegar (with the mother)- optional
Wash your jar, into it add the chilli, garlic, salt, honey or maple, water, rosemary, shallot and peppercorns, put the lid on the jar. Place lid on jar and place somewhere out of direct sunlight. Open the jar daily to burp the chilli sauce and then shake it. Continue this process for 30 days.
After 30 days, strain the liquid from the chilli and reserve, place the rest of the ingredients in a blender and blend till smooth, adding the reserved liquid if needed. If you like your chilli sauce chunky don’t blend it too much. Check flavour and at this stage you can add some vinegar to help balance the acidity. Store in a small sterilised jar in the fridge for 3 months