I passed by an outdoor market last week and couldn't resist buying these long chillies, imagining fermenting them. Roasting them made it even better! They’re packed with a punch of smoky flavour, perfect for adding spice and depth to any dish or simply enjoying on their own. They really spice up any meal!
Here it is...
🌶️ Fermented Whole Roasted Chilies 🌶️
Ingredients 🌶️
200 g fresh chillies (medium-to-thick-skinned varieties like jalapeños, poblanos, or cayenne)
2% salt solution (2% of the total weight of water and vegetables)
500 ml filtered water (for brine)
1 tsp mustard seeds, a handful of fresh coriander leaves, or your preferred spices (make sure you include fresh ingredients)
Instructions 🌶️
Roast the Chilies 🌶️
Roast the chillies over an open flame, on a grill, or under a broiler until the skins are a little charred.
Steam the roasted chillies in a covered bowl for 10-15 minutes, then peel off the skins if desired.
You can also keep the skins for a more rustic texture. I do a mixture for a roasted flavour.
Prepare the Brine 🌶️
Weigh both the water (500 ml) and the vegetables (200 g of chillies and spices) together.
To ensure accuracy, zero the scale before adding the water and chillies to the container.
Calculate 2% of the total weight (water + vegetables) to determine the amount of salt required. For example, with 500 g of water and 200 g of chillies, the total weight is 700 g. 2% of 700 g = 14 g of salt.
Dissolve the calculated amount of salt (14 g) in the filtered water from the jar.
Once the salt has dissolved, pour it back into the jar with the chillies.
Pack the Jar 🌶️
I improvised a fermentation lid using a milk bottle cut into the diameter of the jar, and this worked well.
Pour the brine over the chillies, ensuring they are completely submerged. Use a fermentation lid to keep them under the brine. Remove any floating particles on top.
Ferment 🌶️
Cover the jar with an airlock lid or a loose-fitting lid to allow gases to escape. Dont forget to label with date.
Store in a cool, dark place for 7-14 days. Check daily for bubbles, ensure chillies remain submerged, and skim off any surface foam if it forms.
Start tasting after 7 days. They should be tangy, slightly fizzy, and deeply flavourful and can already be enjoyed.
Store 🌶️
Once fermented to your liking, seal the jar tightly and store it in the fridge. The flavour will continue to develop and mellow over time.
Happy Fermenting,
Mariah 💗🍃
Simplified Recipe 🌶️
Ingredients:
200 g fresh chillies
500 ml filtered water
14 g salt
mustard seeds, coriander or preferred fresh spices.
Instructions:
🌶️ Roast chillies until charred, then steam for 10-15 mins and peel (or
leave skins).
🌶️ Make brine: Dissolve 14 g salt in 500 ml water.
🌶️ Pack jar: Add chillies and spices, then pour brine over, ensuring
chillies are submerged.
🌶️ Ferment: Cover jar and store in a cool, dark place for 7-14 days.
Check daily.
🌶️ Taste: After 7 days, taste and store in the fridge when ready.
Enjoy! 😊❤️