LA FAMILIA RECIPE
FERMENTED CHILLI SAUCE
Winter was the theme on La Familia this week, so we picked something warming with bite: a fermented chilli sauce from The Farm Table by Julius Roberts.
ON THIS WEEK’S SHOW
We wanted heat without being hot for the sake of it. Fermentation gives this sauce depth and rounded warmth. Perfect when everything outside is grey and miserable.
THE BOOK
The Farm Table – Julius Roberts
Tommy “Genuinely couldn’t recommend this one more highly. It was gifted to me by my step brother and it’s firmly in the top 3 of my 52 cookbooks.”
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THE RECIPE
Makes: 1 large jar
Ingredients
- 1kg red chillies
- 6 red peppers
- 2-3 sweet apples (or pineapple, pear or mango)
- A thumb or two of fresh ginger
- Coriander seeds (optional)
- Sea salt
- Cider vinegar, to taste
- Soft brown sugar, to taste
- Olive oil, for sealing
Method
- Remove the stems from the chillies and peppers. Cut in half and remove the seeds.
- Core the apples. Peel and roughly chop the ginger.
- Add coriander seeds if using.
- Weigh the total mixture. Add sea salt at 2% of the total weight (for example, 2kg needs 40g salt).
- Blitz everything in a food processor until you have a smooth, even paste.
- Pack tightly into a sterilised jar, pressing down firmly to remove air pockets. The mixture should sit below its own liquid.
- Cover loosely and leave to ferment at room temperature for 5–10 days, depending on how warm your kitchen is and how tangy you want it.
- Check daily. If needed, press the mixture down to keep it submerged.
- Once the flavour has developed to your liking, blend again for a smoother texture if desired.
- Adjust to taste with a splash of cider vinegar and a little soft brown sugar.
- Seal with a thin layer of olive oil, close with a lid and store in the fridge.
The fermentation time will affect both heat and depth. The longer it sits, the more rounded and complex the flavour becomes.
