Lacto-fermented chilli sauce

An everyday hot sauce should have just the right balance of heat; an enjoyable prickle but not so much it needs rationing on the plate. Flavour is also important – it should be clean and fresh but with enough going on in the background to hook you in and firmly secure its place as a staple condiment. An essential friend you can add to anything to improve it by at least eighty percent.

This is a brilliant everyday hot sauce recipe, even if I do say so myself. The lacto-fermenting process means it has a tang and depth of flavour you just don’t get from regular hot sauces. It’s mild enough to splosh all over everything at any time of day but interesting enough to keep you coming back for more. I eat so much of this I’m constantly fermenting a new batch. My friends are also very keen on it, so bear that in mind if you’re going to start sharing it out.

This recipe makes enough for two 500ml bottles or jars.