Fer­mented Car­rot, Chile, and Tomato Sauce

SAVEUR - - Contents -

MAKES 2 CUPS Ac­tive: 15 min. • To­tal: 1 week

Left to fer­ment, this sauce takes on a tangy, spicy-sweet fla­vor. Min­nick uses cayenne chiles, but any hot red chile will do. 1 cup peeled, shred­ded car­rots (5 oz.) 1 cup puréed hot red chiles, from about 14 oz. chiles such as cayenne or fresno 1 Tbsp. kosher salt 2 cups drained crushed toma­toes (14 oz.) 1 Tbsp. fresh le­mon juice 1 Com­bine the car­rots and chiles. Sea­son with salt and transfer to an air­tight pint jar. Store at room tem­per­a­ture un­til fer­mented and fizzy (about one week). Transfer to the re­frig­er­a­tor, and use within 3 months.

2 When ready to serve, com­bine the toma­toes, le­mon juice, and 2–3 ta­ble­spoons of the fer­mented chile mix­ture in a bowl. (Save the ex­tra chile mix­ture for more batches of sauce.)

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