By Rajan Bhattacharya
November 12, 2024
Make your own spicy, flavourful fermented chilli sauce with this simple recipe. Using just a few ingredients, learn how to create a tangy, bold condiment that’s perfect for adding heat to any dish.
500g red chillies, sliced 15g cooking salt 500ml filtered water 100ml vinegar
Wash the chillies well, dry them, and slice them into 1cm pieces.
Place the sliced chillies into a preserving jar. In a separate container, dissolve the salt into the filtered water.
Pour the saltwater over the chillies, ensuring they are fully submerged.
Cover loosely with a lid, allowing gas to escape during fermentation.
Ferment the chillies in a cool place for 1-3 weeks until bubbles form.
Drain the chillies, blend with vinegar until smooth, and store in the fridge.