Fermenting your own chilli sauce is simple and satisfying – and it’s a homemade condiment to lift any meal
My lips were raging. I took a last slurp of soup, sat back, mopped my brow and felt a sense of euphoria as my skull began to tingle in what I can only describe as an out-of-body experience. Over the months leading up to my first chilli “high”, I’d built up a tolerance, and I could now experience the myriad flavours of chillies without being overwhelmed by their heat.
Whether or not you have a glut of chillies, making your own chilli sauce is a very simple and deeply satisfying from-scratch cooking project. The sweet, nuanced flavours of ripe chillies are amplified in the fermentation process, making a homemade condiment to lift any meal.
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