If you want to add a spicy and aromatic touch to your preparations, we recommend this recipe for a sauce made from vegetables, fresh chili peppers and coriander to be prepared in our Lock-Eat jars using the fermentation technique.
A tasty and completely natural sauce and a valuable source of capsaicin, the anti-inflammatory and anti-cancer active ingredient contained in fresh chilies.
1 x 1L Lock-Eat jar for fermentation
1 x 1L Lock-Eat Jug
100g Fresh Chilies (Corno Calabrese)
300g Mixed Vegetables (e.g., like giardiniera)
1 clove of garlic
3g coriander seeds
Roast and cook the vegetable parings directly in a non-stick pan, then leave to cool. Wash and peel the chilies by removing the stem. Peel the garlic and place everything in a 1L Lock-Eat fermentation jar.
Dissolve the salt in the water and fill the jar, leaving about 4 cm (1.5 inches) from the top. Cover with a plastic net, to keep the vegetables submerged in the saltwater level and close the jar tightly.
Leave to ferment in a room between 18◦and 28◦C (64◦ and 82◦F). Strain every 12 hours or so to facilitate the correct process.
When the desired acidity is reached (about 3.5 to 4 Ph), whisk the mixture, pass it through a fine chinois and move it to the fridge.
This spicy sour sauce also has roasted notes, intense depending on how much you cook the vegetables. Because of these characteristics, we recommend using it for marinades or as a substitute for Tabasco, to give hot or cold preparations spicy and aromatic notes.
This recipe was prepared in collaboration with ALMA – The international cooking school for Italian Cuisine.
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