Do you like things a little bit spicy? I’m not sure when it happened for me, but for as long as I can remember I have liked spicy foods. Loved them, actually – even as a child. It was like a badge of honor if you could eat spicy foods without complaining. And I could down some spicy foods.
Spoon the mixture into some clean mason jars and stick it in a corner of your kitchen for about a week. This is mine sitting next to some sauerkraut and some ketchup that I was also fermenting. Screw the rings on, but don’t get them too tight – you want there to be some escape for the gases from the bubbles that begin to form as the fermentation process progresses. Check them periodically – if the lids begin to get hard when you press on them, unscrew the rings and allow some of the gas to escape. After about a week, strain the mixture through a fine mesh sieve into a bowl. Pour the resulting liquid into a half-pint jar, and spoon the leftover paste into a pint jar.
These will keep in your fridge for a couple of months. Oddly enough, I like the sauce, but I find myself reaching for that paste almost every day. I put it in some pickles I was making the other day, I put a tiny bit in some scrambled eggs the other morning, and I mixed some in with my pasta carbonara for dinner tonight.
It’s hot – that’s for absolute certain. But it also has a perfume-y, almost floral quality to it. It doesn’t take much, just about 1/8 teaspoon will lend plenty of heat to a full plate of food without detracting from the flavor of the food.
If you like things spicy, then I highly recommend making this. It will make your eyes water, your nose run, your sinuses burn and your brow sweat – just as a good chili paste should.
>Yum! Hubby was excited (as was B10). We might be making some of this!
>i love hot.. it s good.. we do some paste like this adding inside walnut, cheese, oniion , garlic, olive oil , i love it and even eating for b.fast:)
>I love things that are hot and spicey. Thanks for sharing this. I am definitely going to try it out. I can think of so many recipes where this would be a welcomed addition.
>Burn, baby, burn!
Love habaneros – except when I forget to wear gloves. This looks so awesome.
>spicy looking delicious paste
>This looks and sounds fantastic! My boyfriend would love me forever if I made jars of this!
>I'm still loving it – had some on my Pad Thai with dinner tonight. Hot and Spicy – delicious!
>This is a great tutorial! Thank you!! My husband & I really love spicy food, so this is right up our alley.
>would love to try this. where do you find whey?thanks
>I come from SIngapore so i always appreciate a good chilli sauce! Fermenting it sounds like a great way to add some health benfits! (:
>Hi Brenda:I had some left from making ricotta cheese:http://www.lifeinrecipes.com/2011/01/post-about-everything-nothing-and.htmlYou can also get it from straining whole-milk yogurt.
>My boyfriend has been trying to convince me to try habanero's for quite a while, and this seems like a great way to try them
>also, I forgot to ask.. must whey be used? I'm not sure where to get it here in London.
>@spinypineapple – the whey is not necessary, it just speeds fermentation a bit. You could do it with just salt, sugar and peppers. I believe you would need to increase the salt content a bit, though. I ferment sauerkraut without whey – just cabbage and salt – so I know it can be done. I'm just not sure what your ratios should be. I'll do a bit of research and see what I can find out.
>Me too! Me too! I feel like I was the one writing this post. When I was pregnant with my two boys, I, too, craved spicy spicy spicy! And I love a good spice-inducing runny nose and burning mouth. Mmmmm, bring it on.My husband and I have been looking for a hot hot chili paste recipe, and I think I've just found it! Thank you!!!
Hi can I use a active yogurt instead of wey
Hi Walter:
That’s a good question – one that I’m not prepared to answer, unfortunately. I do know that you can actually ferment without the addition of whey (I make my sauerkraut that way) – lactobacillus bacteria occurs naturally on the outside of most plants, and with time and the right environment fermentation will occur naturally. The whey only speeds the process. Hope that helps!
Reblogged this on NineRocks and commented:
Just planted a bunch of Chili plants in the garden and knowing that I am going to have way more chilies than I will be able to eat before they go bad I started looking to ways to preserve them and came across this great recipe for a fermented chili paste. HOT! (in both senses)
Just planted a bunch of chili plants and started looking for some long life chili paste recipes and found this. Looks hot, can’t wait to try it!