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RECIPES
FERMENTED CHILLI SAUCE
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Makes approx 1.3 L
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​Ingredients:
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1kg red chilli
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300g pineapple
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Salt approx 20g
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Method:
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Remove stems from the chillies.
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Roughly chop the chillies in small batches using a food processor and add to a suitable container.
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Peel and dice the pineapple.
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Blend the pineapple flesh with the salt into a puree.
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Add the pineapple puree to the chopped chillies in the container. Mix thoroughly.
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Put a layer of plastic wrap on top of the chillies, then cover with a lid.
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Ferment for a minimum of 3 days.
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Blend the mixture in small batches using a blender on high for at least 1 minute until smooth and the seeds have broken down.
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