# Salsa de Chiles Fermentados

The video explains how to make delicious homemade fermented chili sauce in Sriracha style.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- cutting board
- blender
- plastic bag
- container
- pot
- stove
- glass 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.

## Source

- Original video: https://youtu.be/0v-ZWUPndJs?si=-soEwSiv3kJwpCgF
- Recipe page: https://www.cliprecipe.com/recipe/97ad2435-3b3b-400d-9973-edf2151ab9c1
- Extracted: 2025-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt