How to Make Fermented Green Chilli Sauce

Chef John's Green Sauce

Fermenting your own chilli sauce is dead easy, a bit scary and totally rewarding, with a little effort you can end up with your own signature chilli sauce and you'll never buy tabasco or cholula again!

Recipe Summary Chef John's Green Sauce

This is about as primitive as it gets. Take some garlic, capers, anchovy, and parsley, and smash it up in a molcajete. Add a little oil and vinegar, possibly a pinch of salt and pepper, and you have maybe the world's greatest grilled meat condiment. I guessed at these amounts as this is not a recipe that requires precise measurements; do everything to taste.

Ingredients | Fermented Green Chilli Sauce

2 large cloves garlic

1 pinch salt

¼ cup packed flat-leaf parsley leaves

2 teaspoons capers

1 teaspoon anchovy paste

2 tablespoons olive oil

1 tablespoon white wine vinegar

Directions

Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.

Stir oil and vinegar into parsley mixture.

You can use any vinegar or lemon juice in place of white wine vinegar.

Info | Fermented Green Chilli Sauce

prep: 15 mins total: 15 mins Servings: 2 Yield: 2 servings

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