Fermented Chili Paste by Mantis
Use this recipe provided by Chef Haya as a canvas to create whatever flavor you want. Add more garlic or a bit of sugar to cool down the heat, and feel free to throw in some of your desired herbs and spices … just paint whatever feels right! Enjoy this paste as a topping on any dish you like.
| Ingredients |
| 450 g fresh red chilies – stem snipped |
| 10 g salt |
| 5 g vinegar |
| 5 g garlic – finely chopped |
Method:
Place red chilies in a food processor or finely chop by hand, then mix in salt and vinegar before transferring into a jar.
Cover with a cheesecloth for the process of lacto fermentation, to take a breath of fresh air and bubble comfortably.
Keep at room temperature and stir around three times a day.
Let it ferment for 4 to 5 days or until it reaches desired fermentation flavor.
Place in food processor again; add in chopped garlic, process until it turns into a smooth paste.
Place in sterilized jars and top with a drizzle of olive oil to eliminate undesired bacterial growth.
It can be stored in the fridge for months
