Salsa de Chiles Fermentados

Name: Salsa de Chiles Fermentados
Cuisine: Mexican
Ingredients: 0.5 kg chiles rojos; 6 dientes ajo; 50 grs jengibre fresco; 1 cda sal; 1 cda azúcar mascabado; 0.33 taza vinagre de manzana

Serves 1

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Salsa de Chiles Fermentados

youtube.com

Serves 1

Directions

1Look for half a kilo of red peppers, wash them well, remove the stem and cut them into pieces.
2Shake the red peppers to remove some seeds and not be so spicy.
3Add the chiles in a blender along with six peeled garlic cloves, three slices of fresh ginger and a good spoon of salt.
4Process until obtaining a uniform paste.
5Add the chili mixture in a freezer plastic bag that has a hermetic closure.
6Leave a small open space and look for a container with water.
7Submerge the bag so that the pressure of the water makes all the air come out, and there, close it. Thus, it is vacuum packed.
8Write the date on the bag.
9Leave the bag in a shelf for one to two weeks.
10Heat the fermented salsa in a pot.
11Add a spoon of muscovado sugar or the sweetener of your preference and a third of a cup of apple cider vinegar.
12Let it boil for a couple of minutes and get this incredible texture.
13Give it a last pass in the blender so that it is more creamy.
14Package the sauce in a glass jar.

Ingredients

0.5 kg chiles rojos
6 dientes ajo
50 grs jengibre fresco
1 cda sal
1 cda azúcar mascabado
0.33 taza vinagre de manzana

Equipment

knifecutting boardblenderplastic bagcontainerpotstoveglass jar

Tips

Ferment the sauce in an anaerobic environment to generate lactic acid.
The rest period for the sauce is between one and two weeks.

Salsa de Chiles Fermentados

Serves 1

youtube.com

Salsa de Chiles Fermentados

youtube.com

Serves 1

Directions

1Look for half a kilo of red peppers, wash them well, remove the stem and cut them into pieces.
2Shake the red peppers to remove some seeds and not be so spicy.
3Add the chiles in a blender along with six peeled garlic cloves, three slices of fresh ginger and a good spoon of salt.
4Process until obtaining a uniform paste.
5Add the chili mixture in a freezer plastic bag that has a hermetic closure.
6Leave a small open space and look for a container with water.
7Submerge the bag so that the pressure of the water makes all the air come out, and there, close it. Thus, it is vacuum packed.
8Write the date on the bag.
9Leave the bag in a shelf for one to two weeks.
10Heat the fermented salsa in a pot.
11Add a spoon of muscovado sugar or the sweetener of your preference and a third of a cup of apple cider vinegar.
12Let it boil for a couple of minutes and get this incredible texture.
13Give it a last pass in the blender so that it is more creamy.
14Package the sauce in a glass jar.