Fermented Hot Sauce
Ingredients
- 150 grams hot chilis (after trimming and deseeding)
- 390 grams fruit with peel, such as peaches
- 60 grams garlic and/or ginger
- 2% salt by weight
- 1/4 cup vinegar
- 2 teaspoons granulated sugar
Steps
- Wearing gloves, stem and deseed the chilis, making sure to retain the pith.
- Blend the chilis, fruit, garlic, and salt in a food processor to a chunky texture.
- Add the mixture to jars and allow to ferment at room temperature for one month.
- After a month, puree with mixture with vinegar and sugar, adjusting to taste.
- Strain the puree through a sieve and bottle as desired.