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Homemade Raw Fermented Chilli Sauce Recipe

Making this Raw Fermented Chilli Sauce is incredibly easy, as long as you set aside enough time for the chillies to ferment. No chemicals, and the added benefits of raw fermented foods. You can adjust the quantity of chillies, as long as you have the right ratio of salt vs vegetables : you want the salt to be about 2% of the weight of the ingredients you are fermenting. Add (a little at a time) to spice up your dips, barbecue sauces, curries, chillies or other casseroles.

Posted by: michael
On: 02/07/2016

Cuisine

Thai

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Fermented Foods and Drinks
Side dishes

You will need

Ingredient	Add
250g chilli peppers		More products
1 small onion		More products
6 cloves garlic		More products
500ml or 1/2 l Gewurztraminer OR	Awaiting stock	More products
500ml or 1/2 l white wine of your choice	Awaiting stock	More products
1 tsp sea salt		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Wash and top your chillies. For a mild chilli sauce, slice them in half lengthwise and scrape the seeds out. Peel the onion and garlic cloves.
Roughly chop the chillies, onion and garlic and put them in a glass jar along with the salt and the white wine.
Cover with kitchen roll or muslin cloth secured with an elastic band and allow to ferment in a cool place for at least 4 weeks.
When the mixture smells satisfactory fermented, blend, including more or less of he fermenting liquid depending on your desired consistency. Will keep for at least a year in the fridge or in a cool larder.