Salsa de Chiles Fermentados
Serves 1
Directions
- 1Look for half a kilo of red peppers, wash them well, remove the stem and cut them into pieces.
- 2Look for half a kilo of red peppers, wash them well, remove the stem and cut them into pieces.
- 3Look for half a kilo of red peppers, wash them well, remove the stem and cut them into pieces.
- 4Shake the red peppers to remove some seeds and not be so spicy.
- 5Shake the red peppers to remove some seeds and not be so spicy.
- 6Shake the red peppers to remove some seeds and not be so spicy.
- 7Add the chiles in a blender along with six peeled garlic cloves, three slices of fresh ginger and a good spoon of salt.
- 8Add the chiles in a blender along with six peeled garlic cloves, three slices of fresh ginger and a good spoon of salt.
- 9Add the chiles in a blender along with six peeled garlic cloves, three slices of fresh ginger and a good spoon of salt.
- 10Process until obtaining a uniform paste.
- 11Process until obtaining a uniform paste.
- 12Process until obtaining a uniform paste.
- 13Add the chili mixture in a freezer plastic bag that has a hermetic closure.
- 14Add the chili mixture in a freezer plastic bag that has a hermetic closure.
- 15Add the chili mixture in a freezer plastic bag that has a hermetic closure.
- 16Leave a small open space and look for a container with water.
- 17Leave a small open space and look for a container with water.
- 18Leave a small open space and look for a container with water.
- 19Submerge the bag so that the pressure of the water makes all the air come out, and there, close it. Thus, it is vacuum packed.
- 20Submerge the bag so that the pressure of the water makes all the air come out, and there, close it. Thus, it is vacuum packed.
- 21Submerge the bag so that the pressure of the water makes all the air come out, and there, close it. Thus, it is vacuum packed.
- 22Write the date on the bag.
- 23Write the date on the bag.
- 24Write the date on the bag.
- 25Leave the bag in a shelf for one to two weeks.
- 26Leave the bag in a shelf for one to two weeks.
- 27Leave the bag in a shelf for one to two weeks.
- 28Heat the fermented salsa in a pot.
- 29Heat the fermented salsa in a pot.
- 30Heat the fermented salsa in a pot.
- 31Add a spoon of muscovado sugar or the sweetener of your preference and a third of a cup of apple cider vinegar.
- 32Add a spoon of muscovado sugar or the sweetener of your preference and a third of a cup of apple cider vinegar.
- 33Add a spoon of muscovado sugar or the sweetener of your preference and a third of a cup of apple cider vinegar.
- 34Let it boil for a couple of minutes and get this incredible texture.
- 35Let it boil for a couple of minutes and get this incredible texture.
- 36Let it boil for a couple of minutes and get this incredible texture.
- 37Give it a last pass in the blender so that it is more creamy.
- 38Give it a last pass in the blender so that it is more creamy.
- 39Give it a last pass in the blender so that it is more creamy.
- 40Package the sauce in a glass jar.
- 41Package the sauce in a glass jar.
- 42Package the sauce in a glass jar.
Ingredients
- 0.5 kg chiles rojos
- 0.5 kg chiles rojos
- 0.5 kg chiles rojos
- 6 dientes ajo
- 6 dientes ajo
- 6 dientes ajo
- 50 grs jengibre fresco
- 50 grs jengibre fresco
- 50 grs jengibre fresco
- 1 cda sal
- 1 cda sal
- 1 cda sal
- 1 cda azúcar mascabado
- 1 cda azúcar mascabado
- 1 cda azúcar mascabado
- 0.33 taza vinagre de manzana
- 0.33 taza vinagre de manzana
- 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.