Fermented Hot Pepper Paste
Author: Anna @ Northern Homestead
Serves: 3 cups
- 1½ pounds (680 gram) chilies, or peppers of any kind, stemmed
- 1-3 cloves garlic optional
- 2 teaspoons unrefined sea salt
- Chop the peppers and garlic if used coarsely in a food processor. You can use any chilly type peppers or any other hot or sweet peppers.
- Mix in the salt
- Fill the mixture into a clean jar making sure to leave a few inches of headspace
- Add a freezer bag into the jar, opening it up to add water into it to keep the ferment submerged. (See video)
- Set aside on a baking sheet or plate to ferment, out of direct sunlight for 21 days.
- Check occasionally to make sure the ferment is still submerged.
- After the fermentation is done, refill the paste into small jars, close, and store in the fridge.
- Let it rest for at least 3 more weeks, better 6 months to develop the complex taste.
Recipe by Northern Homestead at https://northernhomestead.com/fermented-hot-pepper-paste/
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