When I read the recipe for fermented chili sauce over on Nourished Kitchen I knew I had to try it. The following Sunday we went out to the farmer's market and picked up a pound of habenero chilies, a pound of serano chilies and a pound of yellow jalapenos.
That evening I blended the chilies together and set them out to ferment. I didn't use sugar or a starter. Instead I used extra sea salt and a warm spot on top of my refrigerator. This kept the chili sauce parve.
Tonight I was finally able to decant the bubbling mix and sampled a bit. All I can say is YUM! I can't wait to have breakfast tomorrow of eggs with chili sauce!
I kept the pulp to use as a replacement for harissa.