A fermented take on the Indonesian chili paste Sambal Oelek, from my cookbook Fermented Hot Sauce Cookbook. Packed with probiotics and a good dose of heat and flavor! Naturally vegan and gluten-free.
In a food processor or blender, combine the Thai chiles, cayenne peppers, garlic, salt and water. Blend until a pepper mash (paste) forms. Pack the mash into a clean jar.
Place a cartouche, if using (see Notes), then screw the lid on tightly and store the jar at room temperature to ferment for 1 week. Burp the jar daily by briefly removing the lid to release any gases formed.
Once fermentation is complete, transfer the mash into a blender or food processor along with the lime juice and vinegar. Blend until well combined.
Keep the sauce stored in the refrigerator for up to 6 months. Enjoy!
Notes
A cartouche is basically a protective layer you can add over the top of a more solid ferment to protect it and prevent bad bacteria when oxygen is present. While not necessary, it does make for a more foolproof ferment. To make a cartouche, simply cut out a circle parchment paper to fit the jar and press into the top of the pepper mash before sealing the jar.You might also like: Fermented Pomegranate Rose Hot Sauce.You might like: A Guide to Asian Spices.You might like: Honey Sriracha Sauce.