Fermented Hot Chili Sauce

Recipe by Rita1652
READY IN: 120hrs 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs fresh chili peppers (Ghost, Scotch bonnets, Jalapenos, Serrano's etc.)
  • 4 -6
    garlic cloves, peeled and minced
  • 2
    tablespoons unrefined unbleached cane sugar (optional)
  • 2
    teaspoons unrefined sea salt
  • 14
    cup fresh whey (see sources in description above for vegetable starter culture dissolved in 1/4 cup water may be use)
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DIRECTIONS

  • Snip the stems from the chilies, but leave their green tops intact.
  • Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
  • Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
  • After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
  • Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
  • Don’t discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .
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