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Fermented Chilli

Recipe by Chef Ben McMenamin (The Social Food Project)

  • 800g red chillies
  • 200g garlic
  • 40g salt
  • 150ml garlic or regular oil
  1. Blitz all the ingredients in a food processor.
  2. Pour into a sterilised jar.
  3. Cover with a breathable cloth, such as Chux.
  4. Leave for 4 weeks.
  5. After 4 weeks, cover with more oil and seal the jar with a lid.
  6. Enjoy for up to 12 months!

 

Find out more about The Social Food Project here.

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