There’s a certain satisfying ZING you get from a dash of hot sauce in many recipes.
I’ve been working on gluten free and otherwise modified recipes for clunki.com and I’m a little uncertain sometimes about adding a commercial chilli sauce, just in case there is some wheat used in the manufacturing process.
To get around any doubt that I might have I’ve decided to have a crack at my own.
There is a big old preserving jar sitting on my kitchen bench at the moment. This time last week it was packed full of roughly chopped green chillies, whole cloves of garlic and a generous couple of handfuls of coarse salt.
As the week has worn on the chillies and garlic have begun to give up their liquid and they have slumped to almost half of their original volume. The garlic cloves have even started to take on the green of the chillies as the chlorophyll has started to bleed into the creamy whiteness of the garlic.
There’s at least another week of good fermenting to go before I even think about cracking open that jar to blend everything up and add the vinegar. I’ll have to remember to find my goggles before I open the jar.
