South East Queensland is still seeing some gorgeous days of warmth this early autumn. The last of these little pocket rocket chillies are in and ready to be fermented.The flavour now develops intrigue, highlighting acidity with depth of heat complexity.
A teaspoon of paste in a tofu stir fry, over chicken wings or a prawn pasta. While the faux Tabasco sauce will escalate a Bloody Mary or pimp an oyster shot...
*250grams fresh ripe red chillies. ( a mix of different varieties will add complexity ) Sliced lengthways, optional to keep seeds or not.
*3 cloves garlic (peeled, sliced in half)
*500ml filtered water, brought to boil then cooled.
*10grams pure sea salt (not iodised)
For recipe details follow link.