Looking for something different to do with your peppers? Here’s a versatile ferment that gives you both hot sauce AND chili paste. In this video I will show you how to start your paste and in the next installment we will make a hot sauce from the same recipe!
The process can’t be easier. Use your garden peppers or buy your favorite pepper varieties at the market. Have fun and combine different peppers for a unique flavor! Any jar or fermenting crock will work, just remember for jars you’ll need a pickle pipe or airlock to release the gases built up from the fermenting process!
Watch the video to see how simple it is to make your own fermented chili paste:
Don’t want to wait a month? Try this Instant Pot Hot Sauce recipe!
A delicious and nutricious way to use your garden peppers!
- 1+ pounds Variety of hot or mild peppers: Use enough to fill your jar(s)
- 3 tbsp salt per quart of peppers use Redmond Real Salt or a flavored salt
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Chop or grind your peppers (wear a mask or even better try to do this outside). If you can't grind outside be sure to have a fan going and don't keep your face over the ground peppers when you open the lid. Trust me!
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Scrape processed peppers into a bowl and mix in salt.
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Spoon salted pepper paste into your choice of jar or ferment crock. Using a muddler or wooden spoon press down to get the peppers to start releasing some liquid.
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Put in a dark cabinet and ferment for at least 30 days. Start checking for flavor and stop fermenting (by placing jar in your fridge) when you have a flavor profile you enjoy!
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You can stop here and use as paste or check out the upcoming recipe/video of how to turn into bottled hot sauce.
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Use pepper paste in your favorite kimchi recipe or in a tuna salad or as a rub on meat. There are endless possibilites!
What is you favorite hot pepper?
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