fermented hot chili sauce recipe


By Jenny Published: November 4, 2010

  • Yield: about a quart

  • Prep: 20 (active time) mins

  • Cook: 5 to 7 days (fermentation) mins

  • Ready In: 25 mins


Seasoned with fresh garlic this fermented hot chili sauce is rich with flavor, bright and fiery. Use it in strict moderation to add flavor and heat to your meals. You’ll notice that the flavor of this sauce is more uniquely complex than vinegary sauces you can purchase at the grocery store.


  •  3 pounds fresh chili peppers (Scotch bonnets, Jalapenos, Serranos etc.)

  •  4 to 6 cloves garlic, peeled and minced

  •  2 tablespoons unrefined cane sugar, optional

  •  2 teaspoons unrefined sea salt

  •  vegetable starter culture dissolved in 1/4 cup water, or 1/4 cup fresh whey


  1. Snip the stems from the chilies, but leave their green tops intact.

  2. Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.

  3. Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.

  4. After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.

  5. Once you’ve pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.

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Homemade Yorgurt


By Jenny Published: November 4, 2010

  • YIELD: 1 quart



  •  1 Quart Whole Milk (Raw preferred.)

  •  ¼ Cup Starter Culture of Your Choice



  1. If using pasteurized milk, scald milk briefly and then cool until it reaches blood temperature (about a ½ hour in the refrigerator).

  2. If using raw milk, bring milk to blood temperature slowly over a low flame. This step isn’t critical, mind you, but it is helpful.

  3. Mix in your yogurt starter with the milk. Take care to mix thoroughly, but smoothly. You want neither large glops of yogurt starter nor a fully whisked mixture as either can cause poor results in the finished version of your homemade yogurt.

  4. If using a mesophilic or room temperature yogurt, simply pour the mixture into a quart-sized jar, cap and leave on your counter for approximately 1 day or until the mixture cleanly breaks from the side of the jar when tilted.

  5. If using a thermophilic yogurt starter like a few spoonfuls of a plain, live culture yogurt purchased at the store, pour the yogurt starter – milk mixture into your yogurt maker or pre-warmed thermos and culture in this slightly heated environment for approximately 12 hours or longer for a tarter yogurt.


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salsa verde recipe


By Jenny Published: November 4, 2010

  • Yield: about 1 pint

  • Prep: 5 minutes mins

  • Cook: 3 to 5 days (fermentation) mins

  • Ready In: 8 mins



  • 1 lb tomatillos (husked and halved)

  • 8 to 12 jalapeno or serrano peppers (seeded if desired and chopped)

  • 1 medium head of garlic (cloves, peeled and crushed)

  •  juice of 1 lime

  • 1 tsp unrefined coarse sea salt

  • 1/2 packet vegetable starter culture (dissolved in 1/4 cup warm water or 1/4 cup fresh whey)



  1. Toss tomatillos, peppers, garlic, lime juice, salt and starter culture or fresh whey into a food processor or blender and process until smooth, adjusting for seasoning as necessary.

  2. Transfer the sauce to a mason jar or a vegetable fermenter (see sources and allow to ferment at room temperature for three to five days before transferring to cold storage. Serve the salsa verde over grilled chicken or fish or as a garnish for tacos and burritos.



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