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Thread: Peri Peri Sauce
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28-07-2020, 14:36 #11
- Join Date
- Dec 2016
- Location
- South of France
- Posts
- 402
Re: Peri Peri Sauce
Last year I grew a bunch of chillies and I decided to make a fermented hot sauce - followed ChilliChump's advice and let it ferment for 2 weeks in 2% salt solution - When I blitzed it I tasted it - had me burning up - nose was running like Julias Malemea from the tax man. Cut it with some water and vinegar - came out awesome!
Just warm enough to let you know that it is there and mild enough to be enjoyed with everything. Made enough for 6 months - really worth the effort if you can get enough chillies.
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