I read an article on home made fermented hot BBQ sauce and I wanted to try it myself. Here are the first results, I promise to post on the progress.

Heres the recipe that I used (credits to my sister-in-law who provided me with this information. As usual, I adapted it a little):

– 2 cups chilies or jalapenos
– 25 g salt (rule of thumb: 25g salt per liter of water)
– 3 cloves garlic, crushed
– 1-inch knob of ginger, sliced
– Good dash vinegar
– 1 l water
– 1/3 cup of dried tomatoes

Wash the chilies and cut them into 1/2 inch pices. For a lighter version, remove the seeds, for a stronger version leave them in. Peel and slice the ginger and crush the garlic. Add the chilies, garlic, ginger and tomatoes to a glass jar.

Make a brine from water, salt and vinegar and fill your jar until all chillies are coverd. Two ways to proceed now: a.) Simply close your jar, or b.) use a drop lid with a weight.   

Let ferment for 1-2 weeks. Strain the chilies reserving the brine and puree with a mixer. Then re-add brine to the desired consistency.