FERMENTED RED CHILLI PASTE
We've found lots of delicious things to do with the fermented chilli pulp from our sriracha-making process. One of them is this paste. Blended with extra virgin olive oil, the use of skins and seeds give it a rich, earthy flavour and a ‘just right’ level of heat. Stick it in your stir-fry, or slather it on your sanger.