A Modern preserve dish built on whole ingredients.

Servings: 3
Active time: 20 min
Total time: 10 days

Organic sourcing

Chilies are part of the Dirty Dozen due to pesticide residues, so it's beneficial to buy organic. Garlic generally has low pesticide residues, making organic less essential.

Ingredients

• 500 g fresh red chilies (such as cayenne or jalapeño)
• 4 cloves garlic
• 2 cups water
• 2 tbsp sea salt
• 1 tbsp apple cider vinegar

Method

1. Rinse the chilies under cold running water and dry them thoroughly.
2. Remove the stems from the chilies and roughly chop them.
3. Peel the garlic cloves.
4. Combine the chopped chilies and garlic in a clean glass jar.
5. In a separate bowl, dissolve the sea salt in the water to make a brine.
6. Pour the brine over the chilies and garlic, ensuring they are fully submerged.
7. Seal the jar loosely to allow gases to escape during fermentation.
8. Store the jar at room temperature away from direct sunlight for about 7 to 10 days.
9. Check the jar daily, releasing any built-up gas and ensuring the chilies remain submerged.
10. After fermentation, blend the chilies and brine until smooth.
11. Strain the mixture through a fine mesh sieve, pressing to extract liquid.
12. Stir in the apple cider vinegar and transfer the sauce to a clean bottle. Store in the refrigerator.

Notes

• Substitute apple cider vinegar with white wine vinegar for variation.
• Adjust the number of garlic cloves for a milder or stronger garlic flavor.
• Use gloves when handling hot chilies to avoid irritation.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.