fermented hot chili sauce recipe

Ingredients

  • 3 pounds fresh chili peppers (Scotch bonnets, Jalapenos, Serranos etc.)
  • 4 to 6 cloves garlic, peeled and minced
  • 2 tablespoons unrefined cane sugar, optional
  • 2 teaspoons unrefined sea salt
  • vegetable starter culture dissolved in ¼ cup water, or ¼ cup fresh whey

1. Snip the stems from the chilies, but leave their green tops intact. 2. Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture. 3. Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to...

View full recipe at SpringPad

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