Updated: May 21, 2019
This is a fun ferment to make. Simple and basic but very tasty. The jalapenos are necessary because the amount of "meat" on the chili. You can use other chilis, for the Hawaiian Chili Pepper.
1.50 lbs Red Jalapeno
1 lb Hawaiian Chili Pepper
6 ea Garlic Clove
4 Tbsp Brown Sugar
1 Tbsp Kosher Salt
4 oz Distilled Vinegar
Puree the chilies, salt, sugar and garlic- into a fine mixture (do not puree until liquified).
Put into a glass jar. Cover lightly with plastic wrap or use an airlock.
Let stand in a dark, room temperature environment.
When bubbles start, stir mixture.
Let it go until it stops rising.
Blend the mixture with the vinegar.
Strain the mixture into a stainless steel pot.
Over medium heat, bring the mixture to a boil and then reduce back to a simmer (you will need to stir so the mixture doesn't burn).
Reduce over low heat until the desired consistency is reached.
Cool and season with salt.
Enjoy. E'ai ka kou.
Please comment after making this.