Fermented XXX hot sauce by Patty & Bun

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Method

Thouroughly combine the chillies with salt and sugar and leave to ferment for at least a week covered in a cool place (not in a fridge).
After a week take 500g of the fermented chillies and blitz thoroughly with 250g white wine vinegar.
The hot sauce is ready for use.
The fermenting chillies will improve wiht flavour the longer they are left. They can be left to ferment up to 2-3 weeks.

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