Fermented chilli sauce
This fermented hot sauce is bursting with live bacteria that help to keep your gut healthy.
You can make it as spicy or mild as you like, and experiment with different ingredients for a balance of sweetness, spiciness, fruitiness and acidity. Best of all, it’s super easy to make!
About 10 organic chilli peppers
1 green apple
1 red bell pepper
Several cloves of garlic
Herbs and spices – black pepper, coriander, rosemary, oregano, etc.
Chop all ingredients into small chunks and put into a sealed Kilner-style jar.
Top up jar with salt water (about 1 teaspoon salt to 5 cups water), leaving an inch or so of air at the top of the jar.
Place a weight on top of the jar to keep all the ingredients submerged (a water-filled zip lock bag works well for this).
Seal the jar and place in the cupboard for about two weeks.
IMPORTANT: Unless you are using a specialised fermenting jar, you will need to ‘burp’ the jar every day to allow the gasses to escape. Failure to do this may result in a very smelly explosion in your cupboard!
After around two weeks, empty the contents of a jar into a blender a whizz slightly. Don’t overdo it, though, or you will lose the lovely texture.
Transfer to a storage jar and keep in the fridge.
The lovely thing about this recipe is that the sauce will keep on gradually fermenting as the live cultures do their thing, so the flavour will slowly improve with time.
Note: It’s best to keep the colours consistent to make the most of the vibrancy of the ingredients and avoid a brown result. If using red chillis, stick to red bell peppers, etc.
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