Fermented Chilli Sauce

As a condiment junkie, I love chilli based condiments varying in heat, flavour profile and purpose.

The flavour profile for Fermented Chilli Sauce is: layered heat, tart, savoury and very mild sweetness to balance everything out. I usually make this sauce with the leftover garlic confit from a batch of chilli oil. Waste not want not.

Fermented Chilli Sauce is pretty versatile, here’s some of the dishes I pair it with:

• condiment - rice, noodles, dipping sauce for anything fried/roast/grilled.

• marinade - meat especially chicken wings and skewers.

• stir fry - seafood, meat or firm tofu.

• a tablespoon to season fried rice or noodles

Tailor this recipe to your heat preference, if you prefer a mild chilli sauce - remove some (or most) of the seeds and use a mix of Cayenne and Fresno. The heat will mellow out significantly as the sauce ferments over time.

**Gluten free and refined sugar free