The fermentation in this hot sauce not only increases the shelf life, but makes it more delicious.

Words and photos: Nicola Galloway

This is a traditional-style fermentation recipe to make chilli sauce. The fermentation improves the flavour resulting in a less sharp chilli flavour, and increases shelf life.

Preparation time: 20 minutes
Fermentation time: 2 to 3 days
Makes: 2 x 250ml bottles

INGREDIENTS

3 cups fresh or frozen blueberries
about 20 small red chillies
3 garlic cloves, peeled
1 tablespoon honey
2 teaspoons sea salt
¼ cup filtered water
¼ cup apple cider vinegar

METHOD

Place the berries into a food processor or blender. Trim the stalks from the chillies and chop roughly. Add to the processor along with the garlic, honey, salt and water and blend into a rough paste. Check the taste, adding extra chillies to reach the desired heat.

Pour the sauce into a clean 1-litre jar. Cover with cheesecloth and secure with a rubber band. Leave to ferment at room temperature for 2 to 3 days. Small bubbles will begin to appear throughout the sauce. Once they subside, it is ready for the next stage.

Pour the sauce into a blender and add the vinegar. Blend until smooth then strain through a fine sieve to remove chilli seeds.

Use a funnel to pour into 2 x 250ml bottles. Store the hot sauce in the fridge and consume within 3 months.

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