>>2487463The written recipe is on my broken phone, so this is from the top of my head. Note that it's a very fruity (although hot) sauce.
I ferment the chilis for a few months. I always go longer than one month because I'm rather lazy.
I think they even were in the fridge without the fermentation liquid (but in a jar) for several months because they were leftovers from another sauce.
I've used a mix of chilis, with most of them being Habanero level to superhot level.
Next I blended them up to have a concentrated chili mix.
I buy canned fruit, mango, apricot, and pineapple are my favorites for sauces.
I blend each canned fruit separately.
Then I mix them in certain ratios, e.g. 50/50 mango/apricont and 25/25/50 mango/apricot/pineapple.
I think the fruit mixes alone were around 400g and 600g (the cans were 2x300g mango/apricot and pineapple 400g).
For the small batch I used around 180ml (white wine) vinegar and for the bigger batch around 250ml.
I think I halved the bigger batch and added 40g of blended chilis for a milder batch, and 80g for a hotter batch. Due to using superhots they turned out hot and hotter.
The last batch had between 80-100g chilis.
I cook each sauce on the stove for 15 minutes and then bottle them (the bottles were sanitized by boiling them in water with some vinegar in it).
The PH of the sauces for me is always between 3 and 3.5.
So it's basically just blended fruit and fermented chilis. I also make sauces without fruit but they were insanely hot due to me growing mostly superhots at the time lol. I mostly use them to make beef jerky. The fruit sauces go on pretty much everything, I love them with eggs and on tacos or pizza.
Some 'mistakes' I've made were once caramelizing the pineapple and onions for another sauce, it tasted really weird. Another mistake was using small 50ml bottles. I bought them to give hot sauce away to friends and family but the necks are so narrow they are almost impossible to fill without burning yourself.
