Fermented chilli hot sauce

Name: Fermented chilli hot sauce (Saws poeth tsili eplesedig)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 300ml/10½fl oz jar
Cuisine: British
Ingredients: 500 ml/18 fl oz boiling water; 20 g/¾ oz flaked sea salt; 10 fresh red chillies (about 150 g/5¼ oz), cut into 1cm/½in pieces, but seeds retained; 1 thumb-sized piece of fresh root ginger, peeled and finely chopped; 1 banana shallot, roughly chopped; 4 garlic cloves, peeled; 3 fresh bay leaves; ¼ tsp fennel seeds; 1 tbsp extra virgin olive oil; 1 tsp caster sugar

Saws poeth tsili eplesedig

Preparation info

Makes
300
ml

Difficulty
Easy
Ready in
20 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

This is a killer hot sauce, if we do say so ourselves. Cooking it briefly at the end brings all the flavours together and mellows some of the acidity that’s been created by the fermentation. The hot sauce needs to ferment at room temperature for 1-2 weeks before it’s ready to consume.

Ingredients

500 ml/18 fl oz boiling water
20 g/¾

Europe
United Kingdom
Wales
Sauce
Gluten-free
Vegan

Method

Pour the boiling water into a large heatproof jug, add the salt and stir until the salt dissolves. Cover with a clean tea towel and leave the liquid to cool until warm.

Pack all the remaining ingredients, except the oil and sugar, into a sterilised 1 litre/35fl oz jar. Pour over the brine and cover with a lid. Set the jar aside at room temperature for at least a week to ferment, or up t