FERMENTED CHILI SAUCE

This sauce is as picante as it is colorful! To be used in moderation if you have a sensitive palate, its fresh, complex taste will surprise you.

Active time:
15 mins
Total time:
15 mins
Fermentation: 
4 weeks
INGREDIENTS
DIRECTIONS

6 cups (1 1⁄2 l) chili peppers

2 tsp (10 ml) coarse salt

 


1 cup (250 ml) apple cider vinegar

Chop the chili peppers, making sure to remove the seeds. Place the chili peppers in your Mortier Pilon fermentation jar. Cover with salt. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

Let the mixture ferment at room temperature, covered, for 4 to 5 weeks, or until small bubbles have stopped appearing on the surface. If, after 24 hours, the liquid that has appeared does not cover all of the mixtures, add some water and a pinch of salt.

Transfer the fermented chili peppers and the brine to a food processor. Pulse for 3 minutes, or until the mixture is smooth. Add the vinegar and pulse for 30 more seconds to incorporate it into the sauce. Refrigerate or serve.

Products you will need
Other recipes for you

Horseradish

Condiments

Dill Pickles

Fermentation

FOLLOW MORTIER PILON

MORTIER PILON IS PART OF THE MMTUM FAMILY

Contact us info@mortierpilon.com | Shop our products mmtumshop.com | Work with us mmtum.com

© Mmtum Inc. All rights reserved. Mortier Pilon is a registered trademark of Mmtum.