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Fermented Hot Chili Sauce

July 21, 2020 1 min read

Fermented Hot Chili Sauce

  • 3 pounds fresh chili peppers (Scotch bonnets, Jalapenos, Serranos etc.)
  • 4 to 6 cloves garlic, peeled and minced
  • 2 teaspoons Himalayan salt
  • 1/4 cup raw, organic whey
Snip the stems from the chilies, but leave their green tops intact.
Combine all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
Spoon the chili paste into a glass quart mason jar and allow it to ferment, covered, at room temperature for five to seven days.
Store in the refrigerator. It will keep for several months or even years.
Barbara Gorrell
Barbara Gorrell



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