This is hot sauce 2.0, using the power of fermentation.
3 cups fresh chillis, halved & de-seeded
1 cup sweet red peppers, halved & de-seeded
1 bulb of garlic, peeled & chopped roughly
1 onion, peeled & chopped roughly
Add the chillis, pepper, garlic & onion to a large clean kilner jar. Use a muddler or rolling pin to crush & mix all the ingredients up.
Pour over enough spring water to cover the ingredients by around 1”. 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 a large piece of onion 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. Burp the jar every couple of days to let out any 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.