Fermented BBQ Sauce

Directions

1. Soak the dried chilis in warm water for about 20 minutes. Cut each chili in half, lengthwise, and remove the seeds. (This last step is not absolutely necessary, but removing the seeds will make a smoother sauce, plus it's better for digestion.)

2. Combine with the rest of the ingredients and put into a 500 ml Le Parfait glass jar.

3. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 10–12 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

4. When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Remove the rosemary and bay leaf. Strain the ingredients using a fine mesh strainer. Reserve the liquid.

5. Pour fermented ingredients into a blender and mix until smooth. If the mixture is too thick, add in the reserved liquid one Tablespoon (15 ml) at a time until the desired consistency is reached.

6. Taste your fermented BBQ sauce. If you're happy with the flavor, yay! If you find that it needs a bit of sweetness to balance the heat, then add some brown sugar, molasses, or maple syrup to adjust the flavor. A sprinkle of cinnamon or nutmeg also adds another flavor dimension.

7. When you're done, make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.