Fermented hot sauce from Bright Cooking: Recipes for the Modern Palate (page 80) by Camille Becerra

  • kosher salt
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  • Thai bird chiles
  • Serves : 2 cups [480 ml]

  • EYB Comments

    Can substitute Fresno chiles for Thai bird chiles, and Himalayan salt or sea salt for kosher salt. Chiles must be fermented for 2-3 days before blending.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute Fresno chiles for Thai bird chiles, and Himalayan salt or sea salt for kosher salt. Chiles must be fermented for 2-3 days before blending.

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