I'm trying to make a concentrated chilli sauce by fermenting whizzed up chili's in a sugar solution , letting wild yeasts do the fermenting . I'm following advice from one of my internet friends who lives down in Texas .
Which reminds me , I have to agitate & oxygenate the must to night and again in three days .
I also have a plate of ripe chilli peppers sat on top of the combi boiler unit which is in the airing cupboard , they need turning as well .
We've kept a few chili's for eating , but , " Boy Oh boy" , even a 1/3 of small chilli pepper in the curry is very noticeable if they are chopped fine & are soft fried with the chopped onions and minced garlic before putting them into the curry's base mix