Fermented chilli paste

Fermented chilli paste

By
From
Finding Fire
Makes
500 g

Making fermented chilli paste is a great way to use the liquid from fermented cucumbers, the whey from homemade ricotta and any chilli trimmings. The simple process of lactic fermentation results in a rich, complex paste with an amazing aroma and a fiery flavour. You can use whatever chillies you like, depending on how hot you can handle it.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. 1. Combine all the ingredients in a food processor to form a paste.
  2. 2. Pour into a sterilised jar and seal tightly. Leave to ferment, out of direct light, in a cool place for 5 days, by which time the paste should be gently bubbling with life.
  3. 3. Once fermented, refrigerate until needed.
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