Step 1

Make sure the fermentation jar is extremely clean - wash with very hot soapy water and rinse very well.

Step 2

Wash, de-stem the chiles, removing seeds and veins if you want. Remove any bad spots. The seeds and veins contain the capsaicin, or heat. Milder chiles won't add much heat, but hotter ones will. I usually remove the seeds and stems from the really hot chiles for a better flavor that more people can enjoy.

Step 3

Peel garlic cloves.

Step 4

Add chiles, garlic and ginger or lemongrass pieces to food processor. Pulse until finely chopped into a paste. Use your judgement as to how fine of a paste to form. Stop and scrape the bowl down to make sure everything is chopped well. If the mixture gets thick and won't move in the bowl, add 1/4 cup water to make it looser.

Step 5

Add salt - if processor is full, add 3 Tbsp, if over half full, add 2 Tbsp and if half full, add 1 Tbsp.

Step 6

Add yogurt and pulse again to mix in.

Step 7

Transfer the paste to the 1/2 gallon jar for fermenting. Replace the screw lid loosely, to keep insects out but allow pressure build up to vent.

Step 8

Place the jar where you can observe it daily while it ferments, but not in the refrigerator yet.

Step 9

Daily, remove the lid, stir, smell and taste the mixture. You will see some bubbles and possibly some mold forming. White mold is good - do not be worried with white mold! Any other color is cause for concern - usually due to jar not being extremely clean or chiles not thoroughly washed. Stir any white mold into mixture.

Step 10

Store in refrigerator to slow down fermentation and enjoy!