- 200g red chilies, preferably jalapeño
- 4 cloves garlic, peeled
- 3 tablespoons light brown sugar
- 1 tablespoon salt
- 1/3 cup water
- 1/2 cup white vinegar
- Remove stems from chilies and coarsely chop. Leave some seeds in. The more seeds, the more heat. Place chilies, garlic, brown sugar, salt and water in the work bowl of a food processor and pulse until a chunky mash is formed. Transfer to a jar and cover with cheesecloth. Leave in a dark corner for 3 days, stirring once or twice a day. Bubbles will form, this is to be expected and is part of the fermentation process.
- Pour the fermented mash back into the food processor and add vinegar. Process until the mixture reaches a thinner consistency.
- Attach KitchenAid Juicer and Sauce attachment with low pulp screen to KitchenAid Stand Mixer. Position containers under attachment to catch juice and pulp. Turn to speed 10 and process chili mixture.
- Transfer to a saucepan and heat over medium high heat for 5 to 10 minutes, until reduced in thickness. When sauce is cool, transfer to jar with tight fitting lid and store in refrigerator.
makes 1 1/2 cups