Fermented Chile Paste
Stem 1–1/2 pounds chiles, but don’t remove seeds and veins.
Add to a food processor and pulse until coarsely chopped.
Remove blade and stir in 2 tsp salt.
Press mixture into a crock or jar.
Add a quart-size freezer bag, and press down onto the top of the ferment to fully cover.
Fill bag with water and seal. This will act as your weight.
Set crock aside on a baking sheet to ferment, out of direct sunlight in a cool spot for 21 days or more.
Check regularly to ensure vegetables are submerged, and scoop out any mold or yeast that develops.
Peppers take at least 3 weeks to develop a flavorful acidity and 3 to 6 months more for a delicious and complex flavor.
Once fermented, they will last in an airtight jar in the fridge for 2 years or more.