Fermented chilli

Fermented chilli

By
From
Supernormal
Makes
1 litre
Photographer
Earl Carter

This recipe makes a sauce similar to sriracha sauce found in most Asian grocery stores. We go to the trouble of making it ourselves because the fresh fermented sauce has a more vibrant, pungent flavour than the store- bought product. It works particularly well spooned onto freshly shucked oysters.

Ingredients

Quantity Ingredient
1kg red jalapenos
5 garlic cloves
250ml white vinegar

Method

  1. In a food processor, process the jalapeños and garlic to a rough pulp. Weigh the pulp and add 3% of its weight in salt to the mixture, stirring to combine thoroughly.
  2. Transfer the mixture to an airtight plastic container and leave to ferment at room temperature for at least 4 days.
  3. On the fifth day, place the mixture in the refrigerator for 24 hours.
  4. The following day, purée the chilli mixture and vinegar in a blender until smooth and then strain into a saucepan. Bring to a simmer over medium heat. Reduce the heat to low and cook until it thickens, stirring regularly as it easily catches on the bottom of the pan. When thickened, remove the pan from the heat and set aside to cool. Transfer to a sterilised jar and store in the refrigerator.
Tags:
super normal
andrew
mcconnell
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