Ingredients
Chilli - any variety and enough to fill your jar
Water - enough to cover the chilli's in the jar
Fine sea salt to make a brine of 3%
Garlic
Aromatics can include whatever you have at hand, in the strength you'd like it
Equipment
Jar - 1 or 2 litre flip top is ideal, use the size to suit the amount of chilli's without leaving too much head room
Blender is good to have
HOW TO
Take the chilis, wash them if they need it, and place them in your jar.
Peel garlic, and pop that in too
Mix your water and salt until the salt is dissolved
Weigh down your chilies under the brine
Seal the jar
Put in a room temperature spot for about a month
It may fizz quite a bit so make sure to release that pressure now and then
When the brine tastes good and garlicky and spicy, pop the chillies and some brine into the blender
Blitz this mix, adding more brine depending on the thickness of the sauce you're after
Some people prefer to strain this through cheesecloth to get a smoothe and seedless sauce, others like it all in. Your choice.
Put into clean bottles, lid and refrigerate, (unless you want to pasteurise).
