Fermented Hot Chili-Garlic Sauce
*** Recipe originally published in Edible San Diego
1habanero pepper (Optional for extra spicy sauce)
4 clovegarlic cloves
Wash chili peppers thoroughly and chop into 1-inch pieces using food handlers gloves to avoid letting the capsaicin come in contact with your skin. Discard the stems and place chopped peppers in a blender or food processor. Pulse to break down the peppers. Add garlic, lime juice, and salt, and pulse a few more times until a chunky paste forms. Transfer the sauce to the clean canning jar and close the lid tightly. Leave on the counter at room temperature and let it ferment for 2 to 3 days. During the fermentation time, check in with your sauce twice a day. Open the lid and mix the contents thoroughly, as the solids will separate from the liquid. After 2 days, check for taste. If you prefer a tangier sauce, prolong the fermentation time by one day at a time, mixing and checking for taste each day, for up to 5 days. Once the desired taste has been achieved, store in the refrigerator between uses.
Food processor or blender needed.
|Source||Edible San Diego|