This made a lot of batter. It was a very lumpy batter too. If I make again I won't melt the butter for the crumble - it was more of a dough than a streusel, I had to add another tablespoon of flour to the mixture.
* Red chillies * Red pepper to make it milder and go further and give a sweeter flavour * Salt 1. Rough chop chillies. 2. Fine dice pepper(s) 3. Add salt. 4. Mix. 5. Leave stand until ferments. 6. Eat. Quantities are to your own taste. I like a lot of salt. Add a t-spoon at a time, mix and taste. Remove the chilli seeds if you have the patience. The salt will extract liquid from the chillies and peppers. Don't add any liquids. The fermentation creates the vinegar. Don't add vinegar. Fermentation time varies depending on heat. Let the pressure out every so often. Give it a shake once in a while to coat the mix with the salty liquid to stop mold growth. Once a nice funky flavour has developed, move to the fridge to slow further fermentation. If you want to play with flavours, now is the time to experiment. It usually doesn't need it. If you want to stop the fermentation entirely, heat the mix to 70° C for a while. I eat mine too quickly to need this.
