Fermented Red Pepper Coulis

Instructions

1. Prepare the Peppers: Begin by washing and drying the red bell peppers. Remove the stems, seeds, and membranes. Slice the peppers into chunks as this will help the fermentation process.

2. Mix Ingredients: In a large mixing bowl, combine the chopped red peppers, minced garlic, sea salt, sugar, black pepper, and red pepper flakes. Gently toss the ingredients to ensure even distribution of the seasonings.

3. Transfer to Fermentation Vessel: Transfer the pepper mixture into a sterilized fermentation vessel. Press down the peppers to release some of their juices.

4. Add Weight: Place a fermentation weight on top of the pepper mixture to keep them submerged under the released liquid. This will prevent mold growth during the fermentation process.

5. Cover and Ferment: Cover the fermentation vessel with a clean cloth or lid (loosely sealed) to allow airflow. Place the vessel in a dark area at room temperature, away from direct sunlight. Let the mixture ferment for about 7-10 days.

6. Check and Stir: Check the pepper mixture every few days. Scrape off any mold that may appear on the surface. Stir the mixture gently to redistribute the flavors.

7. Blend the Coulis: After the fermentation period, transfer the fermented peppers and their liquid into a high-speed blender. Blend until smooth and creamy, adding filtered water as needed to achieve the desired consistency.

8. Strain (Optional): For a smoother consistency, strain the blended coulis through a fine mesh sieve or cheesecloth to remove any remaining solids.

9. Store: Transfer the Fermented Red Pepper Coulis to sterilized glass jars or bottles. Seal tightly and refrigerate. The coulis will continue to ferment slowly in the fridge, developing more complex flavors over time.