Fermented chili sauce

Cut the chilli peppers, bell peppers, garlic & onion into chunks and add them to a large clean jar. Use a muddler or rolling pin to crush the ingredients up. Pour over enough water to cover the ingredients by around 2 cm. Drain the water out & weigh it. Work out what 2% of the waters weight is, than add that weight in sea salt. Stir well until the salt has dissolved then pour the salt water brine back into the jar.  Use one tail from the peppers to hold all the ingredients beneath the brine, then use a fermentation weight or sterilised pebble to weigh everything down.  Its important you don’t have any ingredients floating on the top of the brine, this could cause a mold/yeast to form on the surface.  Leave to ferment for up to 4 weeks, the warmer the temperature in your house the quicker the fermentation will happen. Open the jar every couple of days to release any built-up gasses.  Taste the brine & when its tangy & acidic, blitz everything up until super smooth.  Fill clean sauce bottles with your hot sauce & store it in the fridge for up to 3 months. The sauce will naturally separate, so just shake before using.