Fermented Chilli & Garlic Paste
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 days 15 minutes
Serves 10
Ingredients
- 150 g chilli about 1 cup
- 150 g garlic about 1 cup
- 20 g Herbs of choice – we used pineapple weed coriander, parsley, basil, or chive would work great (about ⅓ cup)
- 6 g salt about 1 tsp
To season after fermentation
- 4 tbsp Tamari
- 7 tbsp Maple syrup
- 4 tbsp olive oil
- 6 tbsp vinegar
- 1 tsp salt
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!
- Taste and adjust the seasoning to your liking.
- Store in the fridge and it will keep for 4 weeks.
