Flavor bomb sauces: Fermented Chili sauce, Quick Ketchup, Red Pepper sauce, and Tomato sauce

Fermented Chili Pepper sauce

15 Fresno peppers
2 Habanero peppers
1 yellow onion
6 cloves of garlic
2 large carrots
2 tablespoons of apple cider (or other vinegar)

For the brine for every cup of water (250g) use use 8g of sea or kosher salt.

Stem and deseed the peppers (a good idea to wear gloves for this step).
Slice the onion and peel the garlic. Peel and cut the carrots into pieces.
Put the veggies into a jar and submerge them with brine. Cover, label and date, and leave the jar to ferment on your cupboard shelf for about a week. The brine is likely to go cloudy and start to bubble.
After the veggies are fermented, drain off the brine into a jug. Blend the fermented vegetables and add brine to your desired sauce thickness. Add 2 tablespoons of apple cider vinegar.
You can now use your pepper sauce to supplement pretty much anything you like. It’s delicious!


I use this ketchup recipe from a version created by Forks over Knives all the time. It is easy to make and delicious on roasted veggies or any other time you want ketchup.

1 jar of roasted peppers
2 dates, pitted
2 tablespoons of tomato puree
1/2 teaspoon of red wine vinegar
1/2 teaspoon of smoked paprika
1/8 teaspoon of ground cloves (or less to taste)

Blend everything in a food processor or blender until smooth. Store for up to a week in the refrigerator. But I doubt it will last that long.

Red Pepper Sauce

I use this as a substitute for ketchup – it pretty much goes on anything.


4-6 red peppers or a jar of grilled peppers
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1 tablespoon olive oil
1 medium red onion chopped
6 garlic cloves chopped
2 fresh jalapeno chilies chopped ( add less or more depending on how much heat you like)
1 tablespoon tomato puree
Juice of 1 lemon
1 teaspoon salt

If you aren’t using a jar of peppers then you must first grill them on high heat for 15 minutes until they are blackened all over.
Put them into a bowl and cover. Leave them to cool. Once they have cooled remove the skin and the seeds.
Grind the coriander, cumin and caraway in a pestle and mortar. Add the olive oil to a pan and gently fry the onion, garlic and chilies.
When they are soft (about 6-8 minutes) turn off the heat and allow them to cool.
When they are cool put all the ingredients in a blender and whiz up everything to a thick sauce.

Tomato Sauce