Chilli hot sauce

The best chilli sauces are nearly always fermented to add that extra dimension of flavour. This is our favourite.

Method

1. Place the red chillies, salt and garlic into a blender.
2. Pulse the blender to roughly chop the chillies and ensure that the garlic and salt are mixed in well.
3. Place the mixture into a sterilised Kilner jar. Place clingfilm on top to ensure that the liquid released from the chillies are at the surface.
4. Leave to ferment in a cool dark area for 2-3 weeks
5. Every day release the gas build up from the Kilner jar.
6. After 3 weeks, blend the chillies with vinegar to taste, until smooth.
7. Keep in the fridge until needed.