Making your own chilli sauce is super easy and a really great way to use and preserve all your chillies. It makes a great gift and a wonderful condiment to add a kick to any dishes. We used thai chillies, habaneros and green chillies. We’re not so good with really spicy dishes so we roasted some carrots and blended them through to reduce the spiciness by bringing some sweetness and starch. You don’t have to do this but it’s a handy thing to do to reduce the heat if you’re like us!

Lacto Chilli Sauce


Making your own chilli sauce is super easy and a really great way to use and preserve all your chillies. It makes a great gift and a wonderful condiment to add a kick to any dishes. We used thai chillies, habaneros and green chillies. We’re not so good with really spicy dishes so we roasted some carrots and blended them through to reduce the spiciness by bringing some sweetness and starch. You don't have to do this but it's a handy thing to do to reduce the heat if you’re like us!

Takes 10 days

Serves 1

Ingredients
 

Fermented Chillies

  • 500 g fresh assorted chillies
  • 4 cloves garlic
  • small thumb size ginger
  • water

Hot sauce

  • 320 ml chilli brine
  • 7 tbsp maple syrup
  • 7 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 75 g roasted carrot
  • 1 tbsp tamari

Instructions
 

  • Cut the green part off the chillis and cut them open leaving the seeds in place. Peel the garlic cloves.
  • Weigh the combined weight of the chillis, garlic and ginger and multiply by 2% or .02, for example the combined weight is 560g x 2% = 11.2 so you will need to add 11.2 g to the chillies for lactic acid fermentation.
  • Add them to a clean jar along with 11.2g of salt and submerge with water. Weigh down the chillies with a clean lid to ensure they stay underneath the water. Label and leave to ferment for 7-10 days in a warm environment away from direct sunlight.
  • You will need to burb the chillies everyday which simply means you have to open the lid and let the natural occurring carbonation release so that it doesn't build up too much and then close the lid. Once fermentation is complete the water will have gone cloudy and it should have lots of bubbles.
  • If using a carrot to dilute the heat, finely slice it, roast the carrot at 200 degrees for 45 mins until soft and melt in your mouth texture. Keep liquid and drain the fermented chilies and the garlic and ginger.
  • Blend till super smooth alongside the veigar, syrup, tamari, salt and pepper. Finally pass through a sieve.
  • Taste and adjust the final seasoning to your liking by adding more vinegar, syrup and salt.
  • Using a funnel pour into your bottles This will last for many months in your fridge and makes a great present. Enjoy!
Keyword hot sauce
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