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.