FERMENTED CHILIS RECIPES

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 -- .

Steps:

• Tip: chili peppers are hot, we strongly recommend wearing gloves while preparing this recipe.
• Pack peppers, onion and garlic into fermentation jar.
• Combine salt and water, stir until salt is fully dissolved to make the brine.
• Add fermentation weight and pour in brine to cover, vegetables should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
• Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
• Add vegetables to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.