For this recipe, we’re going to split up each of the various elements.

Step 1 – Chop Ingredients

Chop the chilli and capsicum retaining seeds and membranes, and place them into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

Step 2 – Transfer the Puree

Transfer the puree into a large glass container such as a large jar or pitcher.

Cover your container with plastic wrap and place it into a cool, dark location for 3 to 5 days, stirring once a day.

The mixture will begin to bubble and ferment. Scrape down the sides during each stirring.

Rewrap the jar or pitcher after every stirring and return to a cool, dark place until your mixture is bubbly.

Step 3 – Strain Mixture

Pour the fermented mixture back into your blender with vinegar; then blend until smooth.

Strain the mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce.

You can discard the remaining pulp, seeds, and skin left in strainer.

Step 4 – Bring It Back To The Boil

Place a saucepan on a burner and bring your sauce to a boil, stirring often, until it reduces to your desired thickness. This should take about 5 to 10 minutes.

You can skim the foam if desired.

Step 5 – Cool To Room Temperature

Remove the saucepan from the heat and let your sauce cool back to room temperature. The sauce will thicken a little when you cool it down.

Step 6 – Transfer To Jars

Transfer your sauce to jars or bottles and refrigerate.

This sauce is a great spicy addition in a commercial kitchen. To get you started, here I’ve served it up with fresh prawns, a vegetable stir fry,  fried chicken and a crispy-skin salmon with soba noodles which just goes to show it’s versatility. See what you can come up with.