Some Like it Hot: Fermented Chili Paste

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.

I like a lot of horseradish in my cocktail sauce.  I want it to make my sinuses burn.

I like a lot of wasabi with my sushi.  I want my eyes to water and my nose to run.

I put hot sauce on a lot of things, and jalapenos are a common topping for just about anything.  When I was pregnant with both my boys I craved many different foods, but mostly it was anything that was spicy, spicy, spicy.  The spicier the better – heartburn be damned.

So when I saw this recipe for fermented chili sauceover at Nourished Kitchen I just knew I had to make it.  As much tobasco and sriracha as I go through, it seems like I should know how to make it myself.

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