top of page

RECIPES

FERMENTED CHILLI SAUCE

Makes approx 1.3 L

​Ingredients:

  • 1kg red chilli 

  • 300g  pineapple 

  • Salt approx 20g

Method:

  1. Remove stems from the chillies.
     

  2. Roughly chop the chillies in small batches using a food processor and add to a suitable container.
     

  3. Peel and dice the pineapple.
     

  4. Blend the pineapple flesh with the salt into a puree.
     

  5. Add the pineapple puree to the chopped chillies in the container. Mix thoroughly.
     

  6. Put a layer of plastic wrap on top of the chillies, then cover with a lid.
     

  7. Ferment for a minimum of 3 days.
     

  8. Blend the mixture in small batches using a blender on high for at least 1 minute until smooth and the seeds have broken down.

bottom of page