Ingredients
- 500g fresh chillies (your choice of heat variety)
- 125g fresh ginger
- 2t lemon rind
- 2 T good sea salt
- 250ml apple cider vinegar
- Check that none of your ingredients have preservative in them, preservative retards fermentation.
Fermented Hot Sauce
Method
- WEAR GLOVES! Remove the tops from the chillies then hurl all the ingredients into a food processor
- Blend
- Put into a clean sterilised jar without lid, cover with an un-airproof cloth
- Leave to sit somewhere cool for a long while
- Check every few days, occasionally stir with a clean knife
- You will see bubbling start
- After a while have a taste (carefully!)
- Once the flavour is the right level of ripeness for you (maybe 3 weeks?) transfer to the fridge
- I actually never put mine in the fridge
- I love the flavour as it develops
- Treasure it
Comments
Making your own FHS is a journey of discovery. I seriously love the flavour that is always different in each batch. I have eaten this when it is two years old!
Thanks to Kakanui Produce for the chillies used in the demonstration at the market
Please click here if you would like to download a printable copy
