Fermented Chili Paste! (Spicy AF)

This sweet, spicy, sour southeast Asian joint is good on… pretty much everything? I’m not sure why I included a “?” At the end of that last sentence actually because this sauce IS GØD tier! Huge shoutout to John Carruthers aka @nachosandlager for including this killer technique in his book Pizza For Everyone. What a beast.

Feel free to let this hang out on the counter for a day or two to let the helpful microbes to their thing and lightly ferment this puppy before storing it in the fridge. Otherwise, just toss this stuff directly in the fridge and it’ll last for a long time. Semi-Pro Tip: It’s insanely bomb on beef, chicky and pizza.

When you make this stuff… if you have rubber gloves now is the time to wear them. If you have a hood vent, use it (or open a window), and please… please… if you aren’t planning to wear gloves… be careful what you touch (gentlemen, I’m looking at you.) 🤘🏼 Adam

Yield: 3-4 cups

Print

With ImageWithout Image

Fermented Chili Paste

Cook time: 1 HourInactive time: 24 HourTotal time: 25 Hour

Ingredients

• 3 pounds Jalapeños or Bird’s Eye Chilis
• 1 cup Garlic Cloves
• 2 tsp Sugar
• 1 tsp Salt
• 2 cups Water
• 1 cup Rice Wine Vinegar
• 1/2 cup Fish Sauce

Instructions

1. In a food processor, process the Jalapeños, garlic, sugar, salt, water, vinegar and fish sauce together until a chunky mixture forms. Transfer to a clean jar and let stand at room temperature for a 24 hours then transfer to the fridge. The paste will last at least a couple months if stored lid on and kept clean.