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I'm planning to make some fermented chilli sauce. I have the various ingredients and equipment I'll need, waiting in my shopping basket. The only thing (I think) I'm missing is what quantity of chillies I should buy. I'm struggling to find recipes that mention the volume of the yield.

I plan on fermenting the chillies in a 1500ml Kilner jar, and I would like to end up with about 10 150ml bottles of sauce.

I've found a place that sells peppers by the kilo and I guess my question is... would 1kg of chillies be enough for my needs? I'm happy to freeze any left over peppers but the last thing I want is to not have enough to begin with.

I should probably mention that I plan on keeping the sauce quite simple... just the peppers, carrot, vinegar, and the brine.

Hollis Hurlbut
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    Fermenting the intact chilies or chopped? Volume would depend on packing - whole bell peppers would take up more volume than whole birds-eye for the same number/mass of chilies. – bob1 Jun 19 '23 at 22:54
  • People usually do it the other way round. They take the amount of chilies they have (traditionally, as much as they got to harvest) and portion the chilies into as many jars as it takes. You can try roughly predicting the right amount, but it won't be perfect, so expect to just buy a bit more than you need and then having leftover chilies. – rumtscho Jun 20 '23 at 10:15
  • Dried or fresh chiles? – FuzzyChef Jun 20 '23 at 18:21
  • I'm trying to recreate my favourite sauce, which is no longer made as far as I can tell. So I'm sticking to it's listed ingredients of just red scotch bonnets, and carrots for the vegetable matter. As for the chillies themselves, they'll be fresh, and I was just planning on removing the stems and roughly chopping them (but leaving the seeds and membranes in) in order to get more into the jar. – Hollis Hurlbut Jun 21 '23 at 19:50

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