Fermented Pimento Sauce/Seasoning Recipe by Chef Shaun 🇹🇹 Foodie Nation

Yield – 3 cups

Ingredients

Pimento Peppers – 20 to 30

Garlic Cloves – 8 to 10

Chadon Beni – 4 to 6 leaves

Whole Hot Pepper – 1 (opt.)

Ginger – 2-inch piece

Fine Thyme – 5 sprigs

Onion – 1-inch-thick slice

Vinegar – 2 tbsp

Salt

Water

Method

1. Add pimento, garlic, chadon beni, hot pepper, ginger, thyme & onion to your glass jar.

2. Top with water.

3. Drain off the water in your jar into a container and weigh it.

4. Calculate 3% of the total weight of the water to determine the amount of salt you need (weigh and calculate in GRAMS).

5. Add salt & vinegar to your weighed water and stir until salt is fully dissolved.

6. Return your water mixture to your jar.

7. Cover with a tightly sealed container.

8. Allow to ferment at room temperature on your kitchen counter for 7 to 21 days.

9. Drain off liquid and process ingredients to a chunky or fine consistency depending your preference using the fermented liquid.

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