Fermented Chilli Sauce
/ Dan Bisley
Fermented Chilli Sauce
Ingredients
20 long red chillies
330ml Apple cider vinegar
4 garlic cloves
120ml Veg oil
30g ginger
80g brown sugar
20g cooking salt
Method
To ferment the chillies, place the chillies in a jar and submerge them in a 5% salt brine.
Place a lid on the jar and place in a warm place for 7-10 days.
Place all of the ingredients into a blender and blend for 2 minutes on high until the sauce is smooth.
Recipe by Andy Allen
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