A simple chilli sauce made with fresh chillies, garlic, honey and lime. The honey balances the heat, while fermentation develops the flavour. Try it drizzled over pizza, served with crispy squid or halloumi, or brushed over roasted squash.
Serves: 4
Preparation time: 10 minutes
Fermentation time: 2 weeks
Ingredients
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75g fresh red chillies
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1 garlic clove, peeled
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75g honey
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1 tsp freshly squeezed lime juice
Method
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Halve the chillies. Remove the seeds if you prefer a milder sauce, or leave them in for more heat.
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Slice or finely chop the chillies and garlic.
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Place them in a clean jar and add the honey and lime juice.
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Close the lid and shake well to combine the ingredients.
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Loosen the lid as needed to manage pressure during fermentation, following appropriate food safety guidance.
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Leave to ferment at room temperature for 2 weeks, checking regularly as the flavour develops.
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Refrigerate after fermentation.
Variation: Honey-Fermented Apple Chilli Sauce
Replace some of the chillies with grated or finely chopped apple. Add the garlic and honey as above, and experiment with optional herbs, edible flowers such as rose petals, or spices.
Ensure the ingredients are well coated in honey. Ferment at room temperature for approximately 2 weeks, stirring or shaking carefully every few days.
