A spicy sauce made from vegetables, fresh chili peppers and coriander: try making using the fermentation method.

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.

Jars Required:

1 x 1L Lock-Eat jar for fermentation

1 x 1L Lock-Eat Jug

Ingredients:

100g Fresh Chilies (Corno Calabrese)

300g Mixed Vegetables (e.g., like giardiniera)

1 clove of garlic

500g water

40g salt

3g coriander seeds

Plastic net

Procedure:

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.

Tasting Notes:

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.