FER­MENTED HOT SAUCE

T.Dining by Hong Kong Tatler - - Feast -

IN­GRE­DI­ENTS

As­sort­ment of dried Mex­i­can chill­ies (like ar­ból, gua­jillo or pasilla), stems re­moved

3 gar­lic cloves

3 red shal­lots, peeled and halved 2 tbsp sea salt

75ml white vine­gar

METHOD

1. Depend­ing on your spice pref­er­ence and the spici­ness of the pep­pers you’re us­ing, you may de­seed the pep­pers.

2. Place them in a clean litre glass jar with the gar­lic and shal­lots. Leave about 10cm from the top of the jar. 3. Add the sea salt. Pour fil­tered wa­ter into the jar un­til the pep­pers are cov­ered. Use a weight to keep the pep­pers sub­merged.

4. Leave in a cool dark place for at

least two weeks.

5. When the sauce is prop­erly funky, re­move about half of the liq­uid from the jar. If there’s any mold on the top of the wa­ter, re­move that first. 6. Blend ev­ery­thing with the vine­gar

un­til smooth.

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