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.
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.