Homemade Ground Chilli Sauce

Homemade ground chilli sauce.

A friend of mine grows these large red chillies. Cause he knows how much I love chilli, he was nice enough to give me a few of them.

I find that these long chillies are not very spicy. However do have a very nice flavour to them.

Also I would never say no to some free chillies lol

These long chillies are great char grilled and served as side.

So I grilled a few of them up and had them this way.

I had eaten them grilled for a few days straight. But there was way too many for me to keep eating them like that. I still a dozen left and didn’t want to waist them. So I had to come up with another way to use em all up. As such I decided to make a sauce with them.

There is a certain brand of ground chilli sauce that I like, and I had just ran out so I had an empty jar ready to go. Perfect timing!!

You maybe able to guess the brand by the jar 🙂

Lets see how I made it hey?

LETS!!

THE SHOPPING LIST

12. Long Chilies

1/2 Head of garlic

1/2 Tablespoon Fish Sauce

1 Tablespoon White Sugar

1 Tablespoon White Vinegar

Fresh Chillies

THIS IS HOW I DID IT

First off I washed and dried the chillies.

I chopped the chillies into small rounds. Just to help the food processor out.

Then separated and peeled the garlic bulbs.

To the food processor I added the chilli, garlic, sugar and fish sauce.

Gave it a quick wizz. I didn’t process it for too long as I wanted this to be a thick sauce.

Next I transferred the chilli paste in to a jar and covered it with a cheese cloth.

I placed it in my pantry to ensure it was at room temperature and in a dry spot.

I also wanted to ensure it was out of direct sunlight.

After the second day, I took it out of the pantry. The smell was quite pungent at this stage and there where plenty of little bubbles in the paste so the fermenting was coming along nicely. I removed the cheese cloth and gave the paste a good stir. Replaced the cheese cloth and placed it back in the pantry to ferment for a few more day.

I repeated the stirring process each day.

I fermented the paste for 8 days in total.

Once I was happy that I had fermented the paste long enough I transferred it to a blender and add the vinegar. Gave it a quick blend just to mix the vinegar in and thin the paste slightly.