Here’s my sauce. I’ve not grown any chillis this year so it’s a combination of about 8 packs of Lidl red chillis and 2 packs of finger chillis. In there fermenting with them is a bulb of garlic, about 3 tsp cracked Coriander seeds, 2 each cracked cumin and black mustard seeds. Then I ferment in a 2% brine for 3 weeks, which is easier with the kleftiko fermenting jar I got for my birthday. I blend that with a bit of the brine and white vinegar to make the thick sauce. The recipe is quite variable partly because I keep forgetting to write down what I’ve done!
