About:
For this chilli sauce recipe I used the mildest type of red chillies I could find as I prefer my hot sauce a bit like a ketchup where I can use lots of it and not have it too hot. In traditional hot sauce one uses vinger to give it acidity and to help preserve it. The fermentaion process turns glucose into acids acheiving a similar effect to what vinger gives. It also gives it a more full bodied flavour. I use a whey starter to begin the fermentation process. The easiest way is to strain yogurt through a cheesecloth, the liquid you get is whey. I love to have this sauce with almost anything, I find it particularly tasty paired with a fried egg or on a veggie burger. Make lots of it as you will for sure use it up fast.
Ingredients:
- Red Chillies
- Paprika
- Onion
- Garlic
- Ginger
- Mustard seeds
- Blackpepper
- Salt
Method:
Begin by turning the oven to 150 celsius and roast a large paprika for 15mins. This will give your paprika a sweetness that is lovely in the hot sauce, I do this instead of adding sugar. Next step is to de-seed the red chillies, you can always add some of the seeds if you prefer your hot sause a little hotter. I usually add around 15 red chillies to a blender along with one small onion, a couple of cloves of garlic, a little ginger, black pepper and a generous helping of salt. I’ve made this recipe using fermented onions this added sweetness and a richer flavour making for an even tastier sauce. Once the paprika is finished in the oven remove the skin, which is easy once roasted, and combine with the rest of the ingredients. Blend thoroughly until a smooth paste and add the mustard seeds and whey. Add the mixture to a bowl and allow to ferment for 3-5 days. Mix thoroughly everyday to prevent mould from growing on the surface. After a couple of days you should see it start to bubble. Once finished fermenting add to a glass container and refrigerate.
Creative Fermentation 