FERMENTED CHILI PASTE RECIPE RECIPES
SUPER SIMPLE FERMENTED CHILI PASTE RECIPE | NOURISHED
This paleo & vegan-friendly recipe combines spicy chilies with garlic, lemongrass, and green onions to create a deliciously spicy, flavourful chili paste perfect for adding to curries, soups, eggs, salsas, and literally anything else you can think of!
Provided by Caitlin Iles
Categories Sauce
Prep Time 10 minutes
Yield 1 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large food processor.
- Pulse until all ingredients are combined. You may need to stop and scrape down the sides with a spatula a couple of times.
- Once combined pour mixture into a clean mason jar, wiping down the side of the rim.
- Place a small piece of parchment paper on top of the rim then seal with a lid.
- Set on the counter for 5-7 days. You may want to stir it every couple of days, just make sure that the rim stays clean to prevent molding.
- Once the fermentation is finished store in the fridge. Enjoy!
FERMENTED HOT CHILI SAUCE RECIPE - FOOD.COM
I'm posted this sauce full of heat, good for you food enzymes, beneficial bacteria, vitamin C and carotene from http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/ I used kefir whey to inoculate the chilies with beneficial bacteria. You don't need a starter. But if you want these two sights are great. http://www.culturesforhealth.com/ or http://www.wildernessfamilynaturals.com/category/culturing-products.php. Just salt and chili's. The cooking time is fermentation time.
Total Time 1220 minutes
Prep Time 20 minutes
Cook Time 12
Yield 1 quart
Number Of Ingredients 5
Steps:
- Snip the stems from the chilies, but leave their green tops intact.
- Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
- Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
- After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
- Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
- Don’t discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .
Nutrition Facts : Calories 562.7, FatContent 6, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 4775.6, CarbohydrateContent 124, FiberContent 20.7, SugarContent 72.3, ProteinContent 26.2
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