So simple to make, just takes a little time. Now you can have your very own perfect hot sauce, with the level of acidity, sweetness and heat you want! There's so much room to put your own stamp on this... the only true rule here is going to be the salt content*, so make sure you stick to that ratio and you'll be fine!
It's as simple as this...
Ingredients:
225g red chillies
1 large clove garlic
1 spring onion
18g maldon salt*
Clean and dry your ingredients, then blitz them in a food processor to a fine paste, for around 90 seconds total. Leave in a clean jar, covered with muslin secured with a tie or band. Leave to ferment at room temperature for 5 days (max. 7 days).
*The total amount of salt going in should be 4.5%-5% of the total weight of ingredients. So in this recipe: the chillies weighed about 200G after having the tips trimmed off. Plus the garlic and onion totalling 230g. In the second stage we add 60+60+10g (approx.), so 130+230=360. And 360*5%=18g of salt.
60ml rice vinegar
60ml lime juice
10g light muscovado sugar
Place the chilli mix with the vinegar, lime juice and sugar back into the blender and blitx for at least a minute, until as smooth as you can get it. Leave to ferment for 2-3 days, like before with the muslin over the top (max. 5 days).
After the second fermentation, blitz again to get it as smooth as you can (you could strain it for a purely smooth sauce, but I don't bother).
Place into sterilised jars and keep in the fridge for max. 6 months.
