FERMENTED HOT CHILI SAUCE
I'm posted this sauce full of heat, good for you food enzymes, beneficial bacteria, vitamin C and carotene from http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/ I used kefir whey to inoculate the chilies with beneficial bacteria. You don't need a starter. But if you want these two sights are great. http://www.culturesforhealth.com/ or http://www.wildernessfamilynaturals.com/category/culturing-products.php. Just salt and chili's. The cooking time is fermentation time.
Provided by Rita1652
Categories Sauces
Time P5DT20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- 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 -- .
Nutrition Facts : Calories 562.7, Fat 6, SaturatedFat 0.6, Sodium 4775.6, Carbohydrate 124, Fiber 20.7, Sugar 72.3, Protein 26.2
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Sophie seeger
[email protected]I love this sauce! It's so easy to make and it's so versatile. I've used it on everything from tacos to pizza to pasta. It's always a hit.
fabosvabo
[email protected]I followed the recipe exactly and the sauce turned out perfect. It's so flavorful and has just the right amount of heat. I've already used it on several dishes and it's been a hit every time.
Paullette Garcia
[email protected]Not bad, but not great. The sauce was a bit too vinegary for my taste.
Monie Monie
[email protected]This recipe is a must-try for anyone who loves spicy food. The fermentation process adds a depth of flavor that you just can't get from fresh chili peppers. I used it on tacos and it was amazing!
Umesh Maraya
[email protected]The sauce was delicious and had a great kick to it. I'll definitely be making this again!
Emelina Mamsy
[email protected]Easy to follow recipe and the sauce turned out great! Will definitely be making this again.
Md Salauddin Rain
[email protected]This fermented hot chili sauce is a game-changer! It's got the perfect balance of heat, tang, and umami. I used it to make a stir-fry and it was incredible. Highly recommend!