Lacto-fermented chilli sauce
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This versatile chilli sauce recipe gets its flavour from fermented garlic and chillies, which add a funky tang to proceedings. It can then either be blended into a rough paste or completely blitzed into a smooth sauce – whichever you prefer. Take a look at all of Helen's hot sauce recipes here.
Ingredients
- 800g of red chillies , stalks and seeds removed
- 1 garlic bulb , cloves peeled
- 10 black peppercorns
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1l water
- 50g of fine sea salt
Equipment
- Food processor or blender
- Sterilised jars
Method
1
Add the chillies, garlic and spices to a large sterilised Kilner jar along with the salt and 1 litre of water and leave to ferment for a week and half. It should start to bubble after a few days, which is how you know it’s fermenting. Open the lid to allow the built-up gas to escape every few days
2
Once fermented, strain the contents of the jar but reserve the liquid
3
Blitz the chillies and garlic in a food processor until roughly chopped, adding a splash of the fermenting liquor to get it going. I suggest you start by blitzing half to a roughly chopped paste, then blitzing the other half entirely with 200ml of the fermenting liquid, to make a smooth sauce. You can then decide which you prefer (for me, it’s the paste)
4
Transfer to sterilised jars and keep in the fridge for up to 3 months
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Lacto-fermented chilli sauce
