Last year I grew a bunch of chillies and I decided to make a fermented hot sauce - followed ChilliChump's advice and let it ferment for 2 weeks in 2% salt solution - When I blitzed it I tasted it - had me burning up - nose was running like Julias Malemea from the tax man. Cut it with some water and vinegar - came out awesome!

Just warm enough to let you know that it is there and mild enough to be enjoyed with everything. Made enough for 6 months - really worth the effort if you can get enough chillies.