Lacto-fermented chili sauce: bright tang, layered heat, and versatile use for drizzling on tacos, eggs, sandwiches.
# Components:
→ Peppers
01 - 300 g (about 10 oz) fresh red chili peppers (e.g., Fresno, jalapeño, serrano, or a mix), stems removed
02 - 1 small red bell pepper, stems and seeds removed (for sweetness and volume)
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot or ½ small onion, peeled
05 - 1 medium carrot, peeled and sliced (optional, for sweetness and body)
→ Brine
06 - 500 ml (2 cups) filtered water
07 - 15 g (1 tbsp) non-iodized salt (sea salt or kosher salt)
→ Finishing
08 - 2 tbsp apple cider vinegar or distilled white vinegar
# Method:
01 - Prepare the brine by dissolving salt in filtered water. Set aside.
02 - Roughly chop the chili peppers, bell pepper, carrot, garlic, and shallot/onion.
03 - Place all vegetables and aromatics in a clean 1-liter (quart-sized) glass jar.
04 - Pour the brine over the vegetables until fully submerged. Weigh the vegetables down with a fermentation weight or a small zip-top bag filled with brine to keep them under the liquid.
05 - Cover the jar with a lid fitted loosely or use a fermentation airlock to allow gases to escape.
06 - Place the jar in a cool, dark spot (18–22°C / 65–72°F) for 7 days. Check daily to ensure vegetables remain submerged and skim off any surface mold or scum.
07 - After 7 days, transfer the contents (including brine) to a blender. Add the vinegar and blend until smooth. For a thinner sauce, add more brine or vinegar to reach desired consistency.
08 - Strain the sauce through a fine-mesh sieve for a smooth texture, or leave it rustic if preferred.
09 - Pour into a sterilized bottle or jar. Store in the refrigerator for up to 3 months.
