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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
Fermented hot chili sauce explosive with heat and teeming with food enzymes, beneficial
bacteria, vitamin C and carotene. Traditionally, all hot chili sauces were prepared through
fermentation and many of the worlds most renowned and well-loved sauces are still
prepared through this time-honored technique of combining hot chilies with salt and allowing
it to sit and brew away. Both Tabasco sauce and sri ra cha are traditionally prepared through
lactic acid fermentation chilies, salt and time are the only absolutely necessary ingredients.
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
between 850,000 and 1 million Scoville units. My vibrant and lovely Scotch bonnets? Why, they
rake in a mere 100,000 to 350,000 Scoville units. Of course any chili will do cayenne peppers,
jalapeos, Holland chilies all do beautifully, and Im particularly partial to the combination of
green jalapeos coupled with tomatillos for its fresh and slightly herbaceous undertones.
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
recipe type: ferment cuisine: american prep time: 20 mins total time: 20 mins serves: about a quart
Seasoned with fresh garlic this fermented hot chili sauce is rich with flavor, bright and fiery.
Use it in strict moderation to add flavor and heat to your meals. Youll notice that the flavor of
this sauce is more uniquely complex than vinegary sauces you can purchase at the grocery
store.
Ingredients
Instructions
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
Snip the stems from the chilies, but leave their green tops intact.
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty
texture.
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room
temperature for five to seven days.
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a
mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the
chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting
mixing bowl.
Once youve pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl
into jar or bottle and store in the refrigerator. The sauce will keep for several months.
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About Jenny
Jenny McGruther is a wife, mother and cooking instructor specializing in real
and traditional foods. You can find her first book, The Nourished Kitchen
features more than 160 wholesome, traditional foods recipes.
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
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Fermented Hot Chili Sauce Recipe Nourished Kitchen 10/22/17, 10(16 PM
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