Fermented Chilli Pepper Mash

Fermenting Fresh Chillies is a common practice in America and Asia, the process is very simple and quite artisan in some ways, many of the world’s most renowned and well loved sauces are prepared through this time honoured technique of combining fresh hot chillies with salt and allowing them to ferment for 2 to 6 months, or longer, the end result is an ambient stable product that has a very low ph level (under 4), the flavours from the skins and the flesh come together to provide an intense pungent flavour that’s an ideal labour saving ingredient ready for further processing, (cooking, or blending), into hot sauces, salsas, meat rubs, marinades, pickles and other condiments.

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