Fermented chilli sauce

Fermented chilli sauce

By
From
Ben's Meat Bible
Makes
1 litre
Photographer
Benito Martin

This is a store-cupboard chilli sauce. You’ll use it in everything from burgers to Beef pho.

Ingredients

Quantity Ingredient
800ml water
200ml white-wine vinegar
50g salt
5 garlic cloves
5 coriander roots
10 allspice berries
1 teaspoon cumin seeds
500g fresh chillies, (an assortment of chillies is good)
12 dried red chillies
1 teaspoon xanthan gum, (see note)

Method

  1. Heat the water and vinegar in a large saucepan over medium heat. Add the salt, garlic, coriander roots and spices, stirring to dissolve the salt completely. Place the chillies in an airtight container and pour over the vinegar mixture. Cover with the lid and allow to ferment for 2 weeks in a cool place (I use the laundry).
  2. After fermentation, transfer the chillies and the liquid to a large saucepan. Bring to the boil over medium heat and skim away any scum that rises to the surface. Pour into a food processor and blitz until you have a smooth liquid, then add the xanthan gum to thicken the sauce. Decant into sterilised jars and store in the refrigerator for up to 1 month.

Note

  • Xanthan gum is a common thickening and stabilising agent. It can be found in large supermarkets and specialist food stores.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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