Probiotic, Fermented Fruit Chilli Sauce
This recipe started as a way to us up oranges, as an orange chilli sauce and then as orange season finished i realised it worked just as well with grapefruits, lemons or limes too. Then more recently i tried it with plums and now with strawberries (which really does tickle your tastebuds).
I have a batch brewing with blackberries in now, which i am sure is going to be great too. So, it seems that so far the basic recipe can be made seasonally with most fruits.
So, here is the recipe…
20 – 25 fresh chilli’s, with seeds, diced
3 oranges / lemons, or 2 grapefruit, peeled and diced, or 10 plums, or 2 handfuls of strawberries with out the green part and cut in half
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
Put all the fruit and vegetables into a large glass jar.
Pour over the salt and the follow with the water until everything is well covered.
Weigh everything down with a weight or a bag of water, making sure nothing is above the level of the liquid.
Leave on the side in your kitchen (but not in direct sunlight) for 2 weeks (longer if your kitchen is cold or shorter if its mega hot like here in the summer months.
Place all the vegetables in a blender with about 200ml of the liquid and blend until smooth. If it’s still too think then add a little more liquid.
Put into sterilised glass jars and refrigerate until you want to use it.
Note as thus had not been cooked at this stage like most chilli sauces it will continue to ferment slowly in the fridge, so will only keep for a max of 2mths.
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