Fermented Hot Sauce

Makes approximately 1 x 400g jar worth

Ingredients

• 450 grams large red chilis, stems removed

• 1 onion

• 2 teaspoons sea salt

• 2 cups filtered water

Method

1. Wash and slice the chilis into rough chunks. If your chilis are very spicy, you may like to remove some or all of the seeds. Skin the onion and chop it into large pieces.

2. Tightly pack the chili pieces and onions into a suitable fermenting jar. I use one of those ones that has a protruding glass lid with a seal - the seal part pushes the contents down and keeps them submerged, but anything with a weighted lid will do.

3. Dissolve the salt in the water and pour over the chilis and onions so the vegetables are completely covered. Sit the lid on top without screwing it on. Make sure no bugs can get in.

4. Sit the jar in a tray to catch any overflow, and ferment for a week or more in a warm part of your kitchen. You will know when fermentation begins, because you will notice bubbles rise up in the liquid. Check every few days to make sure the vegetables are still covered; as fermentation takes place some liquid may bubble out, so you might need to top if up.

5. Once the mixture is fermented to your liking, pull the vegetables out using tongs and place them into a blender. Blend with just enough fermenting liquid to bring it all together into a thick sauce, and spoon into a clean jar. Seal and store in the fridge, using as required.

   
   

Variation

• For a more south-east Asian flavour, add a roughly chopped 2cm piece of ginger and a few cloves of garlic in with the onion.