I have been using a variation of this recipe for years:
It has you ferment chilis and salt for 2 days on the counter. My husband starting this and then went out of town, and they ended up in the fridge for... 2 weeks. They well a little funky, but they are supposed to smell a little funky. Should we toss them?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.