About the Recipe
There is nothing better to do with fermented chillies than to make a hot sauce. These are the perfect accompaniment to any meal, even if you're not particularly a fan of spice, The fermentation adds another level to your sauces and the flavour combos are endless. Jalapeno and kiwi anyone?
2 onions, sliced
1 tbsp demerera sugar
1 tbsp balsamic vinegar
10 of your fermented red finger chillies
40ml white wine vinegar
100ml fermenting brine
Start by frying off your onions on a medium heat in some neutral oil (rapeseed is good). Add a generous pinch of salt and once they're sizzling, turn them down to medium low so they don't burn. Sweat them down for 20-30 minutes or until they start to become golden.
Add the sugar and balsamic vinegar and cook for another 5 minutes until the sugar dissolves.
Add the onions to a blender with the white wine vinegar, brine, and chillies and blend until your desired consistency.
This isn't an exact science, and everyone likes their hot sauces a bit different. You can make this sweeter by using more onions or sugar, spicier by using more chillies, or tangier by using more vinegar or brine!
If you'd like to learn how to ferment for yourself, you can download my FREE guide here