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.
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