FERMENTED HOT CHILI SAUCE (20 mins prep, 5-7 days fermentation)
3 pounds fresh hot chilis (jalapeĂąo, habanero or serrano) 2 teaspoons salt 2 tablespoons unrefined cane sugar 4-6 garlic cloves 1 steril mason jar A starter culture: fresh whey, raw milk yogurt or milk kefir
Separate the chilis from the stems while keeping the hearts of the chilis in tact. PurĂŠe the chili with salt, sugar, garlic and herbs to taste. Mix in your starter culture and pour the chili mix into the mason jar. Cover with a cheese cloth and let sit for 5-7 days. Once the chili is bubbly, pour by the spoonful into a sieve and squeeze out the juices into another container. Refrigerate. This should keep for a few months.
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