Di: Caterina Ratti
Pulire bene tutti i peperoncini dai semi e dai piccioli (usare i guanti!), pesarli e tagliarli grossolanamente.
Aggiungere il sale, mescolate bene e tenere da parte per un’ora.
Frullare tutto (compreso il liquido) e trasferire in un vaso (possibilmente a chiusura ermetica e che non sia troppo grosso rispetto al contenuto).
Far fermentare 4 giorni, sfiatando e mescolando tutti i giorni almeno un paio di volte. È normale che la polpa e la parte acquosa si separeranno.
Frullare di nuovo la salsa fermentata aggiungendo zucchero e aglio, rimettere nel vaso e spostare in frigo.
Se si desidera una salsa più densa, si può filtrare attraverso un telo appoggiato sopra a un colino.
Conservare in frigo e consumare entro 12 mesi.
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