Easy Fermented Smokin Hot Chilli Sauce (part 2 of 2)

Smokin hawt, home fermented chilli sauce with scotch bonnets. The second and final part - with bonus chilli powder!!

We last left our chilli mash mixture sitting in a cupboard fermenting. We were giving it a little stir once a day. Now 9 days later we can start making our sauce! Remember though that you can let it ferment for a lot longer. The longer it ferments the tastier it gets!!

Pour your big chilli mash into a blender and add a third of a cup of vinegar in. I use cider vinegar but you can use white wine vinegar, rice vinegar or even just plain white vinegar. This is for flavour and to stop the fermenting.

Whizz it up until its as smooth as you can get.

Pour and press the blended mix through a sieve to make it totally smooth. Use a spatula to squeeze the mash till what is left in the sieve is a dry as you can get it

Dont throw away the dry solid'y stuff Left in the sieve, we will use this to make our exceptionally funky chilli powder!!

After the sieving you have a watery sauce, taste it! It should taste kinda wild and funky with lots of heat and flavour. There will be something of a scotch bonnet turbo charged tabasco-esque feel about it.

Sometimes this runny thing can be enough, however I like to reduce it a bit and get some thick sauce'iness into it. So wallop it in a pan on a medium high heat

Reduce by a third or by half, remember though it will thicken after it cools! And then decant into a jar or bottle. BANG, your very own hawt sauce!

Give it a name and terrorise your friends with it! Add it to everything! One of my favourite when friends are round is to put half a teaspoon at the bottom of a shot glass and top up with tequila and hand out fire shots! The possibilities are endless!

What's that, bonus chilli powder you say!!

Well let's get the chilli mash that didn't pass through the strainer and smear it out thinly on some greaseproof paper