Talked about trying this a while back: fried chillies after a ferment for sauce! Turned out quite well.

Talked about trying this a while back: fried chillies after a ferment for sauce! Turned out quite well.

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Comments

  • Posted: August 13, 2018 00:21

    Haggis_The_Barbarian

    I will absolutely do this again. It’s a great use for leftover chilli pulp after making sauce. It’s crunchy, spicy and very tasty... a lot less salt than similar commercial versions too. I just gently fried the pulp in vegetable oil (with sesame oil added for flavour). Next time I’ll use more pulp; it shrinks considerably as the water renders out. Although I would t say this batch is over cooked, I’ll do the next one a little less... the oil stays hot and it continues to cook after it’s off the heat. I’ve done something like this before, but with dried chillies and bean paste (which made it way too salty...). Cool condiment!