• Nikki Wagner

Fermented Hot Sauce

This is an adaptation from the cookbook Grown & Gathered. You can use whatever chilies you have at hand, keep them the same or mix them up.

Place roughly chopped chilies, any kind you like or a mixture (this is just jalapenos and the one in the background is bird's eye), in a glass jar. Cover with a white wine you like to drink, throw in a handful of raisins or sultanas.

Mix well and place cap on jar. Store in a cool place for 1 - 2 weeks. Shake each day if possible.

To make the sauce, simply pour all the contents in your food processor and blitz until it's smooth. Store in a glass jar in the fridge. It will last a year or so that way.

Use in stews, soups, Mexican or Asian dishes, anywhere you want a bit of heat.

Enjoy - N x

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