About:
This recipe combines beautifully hot jalapeno with zesty and sweet orange. A delicious condiment that I use on EVERYTHING. Jalapenos are great as they aren’t too hot but add depth of flavour. And the parsely adds a great freshness. You’ll want to make lots as this will go fast. Usually hot sauces have vinegar in to give it sharpness and help preserve the sauce. Fermentation naturally acidifies the sauce through producing lactic acid. Gives it its tangy taste. In order to kick start the fermentation I use whey as a starter. It is easy to do. The sauce is great on a burger, with a wok or a curry. This is super easy to make and uses just a handful of ingredients. Give it a try, you’ll love it!
Ingridients:
- Jalalpeno
- Green paprika
- Parsely
- Orange
- Salt
Method:
You’ll want to add a starter here to help fermentation, for example sauerkraut juice for whey. It easy to just strain some good yogurt through a cheesecloth to get the whey.
Turn on the grill and put the green paprika under to get a charred outside. The charring gives an extra dimension of flavour. Using a food processer, add deseed jalapenos to it. I recommend filling a bowl with water and dip the deseeded jalapenos in to get off all extra seeds. You could of course add some seeds but this will increase the hotness. Next add the parsley, use lots of it! And de-juice a orange, make sure you get the citrus pulp added too. You’ll want to zest the skin of the orange and add it to the processer. I’d recommend using an organic orange to avoid that the skin is waxed. Add a generous helping of salt and blitz it all together. Find a suitable jar to ferment it in. You’ll want to leave it for 3-5 days but make sure you stir it once everyday to avoid any mould from growing on the surface.
Creative Fermentation 