Fermented Chilli Sauce Recipe
This homemade fermented hot sauce is made from chili, garlic, and onion. It’s tangy, spicy, and full of flavor, and it lasts for months in the fridge.
Ingredients
- 500 g filtered water
- 15-17 g salt unrefined
- 300 g chillies or a mix of chillies and sweet peppers to lessen the spice
- 1 medium brown onion
- 5 cloves garlic
After blending
- lemon or lime juice optional
- sugar optional
Instructions
- Dissolve salt in the water, warming slightly if needed. Cool to room temperature.
- Remove stems and seeds (if desired) and roughly chop the chilies, onion, and garlic.
- Add the vegetables to a clean glass jar, leaving about 2.5 cm / 1 inch of headspace. Pour in the cooled brine, making sure everything is submerged. Add a fermentation weight.
- Cover with an airlock lid or a loose lid. Store at 18-24 °C (65-75 °F) out of direct sunlight for 10-14 days. Place the jar on a plate to catch any overflow.
- Strain the vegetables, reserving the brine. Blend the vegetables until smooth, adding brine as needed to reach your preferred thickness. Adjust flavour with vinegar, lemon or lime juice, or sugar if desired.
- Pour into clean bottles or jars, leaving 2-3 cm of headspace. Refrigerate. Open carefully, as gases may still build up. Shake gently before each use.
Notes
Notes
- A white film (kahm yeast) is harmless but any fuzzy coloured mould means discard and restart.
- Always keep vegetables submerged during fermentation to avoid spoilage.
Nutrition
Serving: 1serveCalories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 196mgFiber: 1gSugar: 1g
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