This fermented (and probiotic) orange chilli sauce is a new and very spicy favourite of mine…


  • 20 – 25 fresh chilli’s, with seeds, diced 
  • 3 oranges, peeled and diced (you can also use 3 lemons or 2 grapefruits)
  • 1 large red pepper, diced 
  • 1 onion, diced 
  • 1 clove of garlic, diced or crushed 
  • 1 cm of fresh ginger, diced
  • 2.5 tbsp. sea salt
  • Filtered water to cover


  1. Put all the fruit and vegetables into a large glass jar.  
  2. Pour over the salt and the follow with the water until everything is well covered.  
  3. Weigh everything down with a weight or a bag of water, making sure nothing is above the level of the liquid.  
  4. Leave on the side in your kitchen (but not in direct sunlight) for 2 weeks (longer if your kitchen is cold).  
  5. Place all the vegetables in a blender 200ml of the liquid and blend until smooth.  If it’s still too think then add a little more liquid.  
  6. Put into sterilised glass jars and refrigerate until you want to use it.



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