Method
Keeps refrigerated for up to 6 months; serve spooned over steak, seafood, eggs, noodles, or roasted vegetables.
- Sterilise a glass jar and let it dry fully.
- Finely zest the citrus, avoiding the white pith, and roughly chop the chillies, removing some seeds for less heat.
- Weigh the zest and chillies together and add salt at 2% of that weight.
- Blend into a coarse paste, continuing or finishing with a mortar and pestle for a smoother texture.
- Pack the paste tightly into the jar, pressing out any air pockets.
- Cover loosely or fit a fermentation lid and leave at room temperature for 2-5 days, tasting daily.
- Once the flavour suits you, refrigerate to slow fermentation.