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.

icon  chili


ingrédient salsa


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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 ¾ of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

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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 mixture, add some water and a pinch of salt.

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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.