Fermented Chili Paste with a Twist

This fermented chili paste offers a bold, tangy flavor with a unique twist of citrus and ginger, perfect as a spicy condiment or marinade.

Steps

1. Wash and chop the red chili peppers, removing seeds if less heat is desired. 2. In a bowl, mix chili peppers with sea salt, grated ginger, minced garlic, and sugar. 3. Pack the mixture tightly into a clean jar, pressing down to release juices. 4. Cover the jar with a cloth and secure with a rubber band; leave to ferment at room temperature for 5-7 days. 5. After fermentation, stir in lime juice and rice vinegar. 6. Transfer to a sealed container and refrigerate. 7. Use as a spicy condiment or marinade to add depth and heat to dishes.

100g red chili peppers, chopped 1 tbsp sea salt 1 tsp grated fresh ginger 1 clove garlic, minced 1 tbsp lime juice 1 tsp sugar 1 tbsp rice vinegar