FERMENTED CHILLI SAUCE

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Makes approx 1.3 L

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​Ingredients:

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• 1kg red chilli 

• 300g  pineapple 

• Salt approx 20g

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Method:

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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.