Pepper Paste

This recipe offers a simple yet delicious chile paste that can be easily prepared at home. With its vibrant color and bold taste, this paste is not only visually appealing but also versatile in its uses. Whether you prefer a milder heat or enjoy the fiery kick of hot peppers, this recipe allows for customization using any type of chile you have on hand.

The beauty of this chile paste lies in its simplicity and the passage of time. With just two ingredients—chiles and salt—you can create a flavorful condiment that develops in complexity over weeks and months. The longer you let the chiles ferment, the more the flavors intensify, resulting in a truly delicious and rich paste.

Embrace the art of fermentation with this chile paste recipe, and experience the transformation of simple ingredients into a complex and versatile flavor enhancer.

Yield: About 1 quart
(fermentation vessel: 1 quart)

INGREDIENTS:

• 1½ pounds chiles, stemmed
• 2 teaspoons unrefined sea salt

INSTRUCTIONS:

1. Put the chiles, including the seeds, into a food processor and pulse until coarsely chopped. Remove the food processor blade and stir in the salt.
2. Press the chile mixture into a crock or jar. If using a crock, add a primary follower, such as food-grade plastic screening or a quart-sized ziplock bag filled with water, to keep the chiles submerged under the brine.
3. Set aside the fermentation vessel on a baking sheet in a cool place, away from direct sunlight, for 21 days or more. Check the chiles occasionally to ensure they are submerged and adjust the weights if necessary. It’s normal to see yeast growth during the fermentation process.
4. After at least 3 weeks, the chiles will develop a flavorful acidity. For even more complex flavor, let the fermentation continue for an additional 3 to 6 months.
5. Transfer the paste to an airtight jar and store it in the refrigerator. This chile paste can be kept for 2 years or more.

VARIATION: Hot Sauce

• Strain the chile paste through cheesecloth to remove some of the brine.
• Add a splash of raw apple cider vinegar to the strained brine.
• The resulting mixture can be used as a tangy hot sauce, perfect for flavoring dishes like refried beans or guacamole. Return the paste to the jar, keeping it moist and covered with a small sheet of plastic before sealing it with a lid.

TIPS:

• Use gloves when handling hot peppers to protect your skin from the heat.
• Adjust the amount of salt according to your taste preferences. Start with the recommended amount and add more if needed during the fermentation process.
• Make sure the chiles are fully submerged under the brine to prevent mold growth. Use weights or a follower to keep them pressed down.
• Check the fermentation vessel regularly to ensure everything is progressing well. Remove any mold or scum that may form on the surface.
• The longer you ferment the chiles, the more intense and complex the flavors will become. Experiment with different fermentation times to find your preferred taste.
• Consider using a water-seal crock for long-term fermentation to help control yeast growth and maintain the quality of the chile paste.
• To create a flavorful hot sauce variation, strain the paste and add apple cider vinegar to the brine. Adjust the amount of vinegar according to your desired tanginess.
• Store the chile paste in airtight jars in the refrigerator to preserve its freshness and extend its shelf life.