When my chilli plants start to yield fruit I tend to start making fermented sauces based on tobasco or sriracha. I make both green and red versions. The use of capsicum means you can control the heat. The ferment slowly transforms the raw heat of the chili and garlic and produces lactic acid. They are delicous.
700g of sliced chilli and capsicum in blend to your taste
One head of garlic
1 tablespoon of sea salt
3 tablespoons brown sugar
1/3 cup of water
Several slugs of white vinegar
Food process all ingredients except vinegar.
Place in a covered bowl , in a dark place. If it is not the first ferment of the season I will add some pulp from ferment before.
Stir and check daily , mixture should start to bubble and give off a pleasant savoury smell.
After 5 days or so add mixture back to processor with vinegar and process untill thoroughly pulped.
Pass through a sieve with a spoon being careful to scrape pulp from the bottom of the sieve . Heat to a boil and reduce a little to desired consistency.
Bottled in sanitary bottles.