Happy fermented chilli sauce
There are those that cant live without their chilli fix. For some its the ultimate feel good food, as the body releases endorphins to deal with the heat. I have modified my cooking somewhat since having kids, so the notion is anything spicy has been relegated to the status of 'occasional condiment', as it seems there are already enough endorphin-inducing moments in my day. Catering to all palates is easily fixed by having a bottle or jar of chilli sauce on hand, ready to use as necessary.
If you're wondering what type of chili to use for your recipe, you can test a chilli by rubbing a small piece of the flesh against your lip or nibbling a tiny piece off the end. This will give you enough of an indication of where it registers on the heat scale.
~ Dearbhla Reynolds
Makes: 1x 250ml jar
12 chilli peppers
6 garlic cloves
5cm piece of fresh ginger, peeled
5cm piece of fresh turmeric, peeled
2tbs lime juice
1tsp sea salt
Place the whole peppers and garlic cloves, ginger, turmeric, lime juice and salt and pepper in a food processor. Blend until everything is chopped up quite fine and is nearly a liquid paste. Place in a clean 250ml jar, making sure you leave 2.5cm of headspace at the top of the jar.
Leave it out on the countertop for two weeks, stirring occasionally and tasting as you go before unleashing the chilli buzz. This will keep in the fridge for at least six months.