FERMENTED HOT SAUCE
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
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