This is a delicious chilli paste that packs a punch and makes a great condiment. It goes great on sandwiches, as a spicy dip or as the basis of any sauce. The fermentation process mellows the flavours and brings them together. It also creates a lovely acidity. We added some wild pineapple weed to give this chilli paste an extra note but feel free to use your favourite herb of choice, it's important to season after the fermentation process to balance out this dip.
Takes 7 daysdays15 minutesminutes
Serves 10
Ingredients
150gchilliabout 1 cup
150ggarlicabout 1 cup
20gHerbs of choice – we used pineapple weedcoriander, parsley, basil, or chive would work great (about ⅓ cup)
6gsaltabout 1 tsp
To season after fermentation
4tbspTamari
7tbspMaple syrup
4tbspolive oil
6tbspvinegar
1tspsalt
Instructions
Make the Sauce
Peel the garlic and roughly chop the chillies, if you are using any herbs, roughly chop them.
Add the chilli, garlic, salt and herbs to a food processor or blender and blend till smooth.
Transfer to a jar with a lid and add in the paste and cover tightly with the lid.
Leave to ferment for a week.
Season:
After the week’s fermentation, taste to understand how the fermentation has altered the flavours. The flavours should have mellowed and it should have developed some acidity.
We seasoned ours by adding all our seasoning ingredients – mix well and enjoy!
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