Easy Fermented Smokin Hot Chilli Sauce (part 1 of 2)

Smokin hawt home fermented chilli sauce with scotch bonnets you say!!

How hot? Damned hot!! Amazingly tasty with the fermentation adding that extra sass, plus.. it's super easy! All you need are chillis, a few extra bits and a little time. This one here tastes a little like Sriracha only 150% more streetpunk and wild of the mouth.

I have made this part 1 of 2 as there is a gap between posts where the cheeky chillis will be fermenting for at least a week, I will probably go for two. So let's get started with part 1!!

You will need

10 red jalapeños
2 big or 3 small scotch bonnets (or habaneros)
3 bashed cloves of garlic
½ a small onion
½ a teaspoon of muscovado sugar
½ a teaspoon of white mustard seeds
2 cups of water
1 heaped teaspoon of sea salt.

A sealable glass jar

To make

Roughly chop your chillis and onion and give your garlic a good bash. If your chillis have long stalks then chop them off but leave a bit near the fruit itself, as you can see in the pic

Put your sugar and mustard seeds at the bottom of your glass jar.

Now cram all your chillis, onion and garlic into the jar. It's worth pointing out that there shouldn't be too much of a gap at the top so a jar that you almost fill is ideal.

Almost there! Put your water in until it covers your chillis and other ingredients. You might not need the full two cups or you might need a little more. That's fine, as long as you cover the chillis and everything else. Add the salt to the water and give it a bit of a smoosh to dissolve it

That's you! Close the lid and hide it away in a dark cupboard

Take it out, open and give it a stir it every day, this prevents a fine white mould from forming. If you do see some traces of this stir it in and don't worry, its still ok. Because it is opened every day to stir you dont have to worry about the pressure building up inside.

After a few days you should notice the smell. It will be sweet and kinda pickly and slightly weird too. Thats fine, if it is a rancid smell - sell your house and run away for it has failed. Don't worry, this rarely happens!

About a week later it should be ready, if in doubt let it ferment another few days.

I prefer to wait much longer, A month or two. The longer you let it ferment the more complex and deep the flavours become.. but.. sometimes waiting is for strangely clad men in black suits in french restaurants so this time we won't.

So, next up is part two where we make the sauce with the fermented mash, see you in a week or so's time!! And in part two we have a bonus chilli powder recipe as a by-product of our fermenting and trust me you ain't tried a chilli powder like this one before!!