This fermented chili cream blends heat, tang, and cool crème fraîche into a bold, addictive sauce. Perfect for bowls, sandwiches, and crispy bites.
🧡 FERMENTED CHILI CREAM
Heat with history. Cream with soul.
📄 Recipe Card
Title: Fermented Chili Cream
Author: Chef James
Prep Time: 5 minutes
Cook Time: 0 (no heat)
Total Time: 5 minutes
Yield: ~1 cup
Skill Level: Easy
Tags: spicy, fermented, chili cream, dipping sauce, umami, heat & tang
🔥 Ingredients:
1/4 cup fermented chili paste (like sambal oelek or homemade)
1/2 cup crème fraîche (or sour cream if needed)
Zest of 1 lime
1 tsp lime juice
1 small garlic clove, grated
Salt to taste
Optional: dash of maple syrup or honey for contrast
🥄 Instructions:
Build the base.
In a bowl, combine crème fraîche, fermented chili paste, grated garlic, and lime zest.
Balance with acid.
Add lime juice and a pinch of salt. Mix until smooth and silky.
Taste and tweak.
Add maple syrup for sweetness or more lime for brightness if needed. It should be creamy, spicy, tangy—and addictive.
Let it bloom.
Chill for 10 minutes before serving, or let sit overnight for a deeper funk.
🍽️ Use On:
Crispy chicken or fish sandwiches
Grain bowls and roasted vegetables
Dumpling dip, taco topper, or breakfast eggs
Fries. All of them.
This sauce has memory. It’s heat with memory. Temps that tells time. You can use it on crispy chicken or fish sandwiches. Whisking the sauce until creamy and streaked with red. You can use it on grain bowls and roasted vegetables. You have to try it. You can use it as a dumpling dip, a taco topper, or a breakfast egg. And yes, you can use it on fries. All of them. Fermented chili paste being spooned into a bowl. Freing in. Garlic being grated. Lime to cut the tension. This isn’t mayo. This is muscle. A sauce with soul and burn. Says fermented chili cream. Tang fire silk in a single spoon. Save it. Dip into it. Let it speak.