You can choose to believe if the Dragon plushie is actually me or not. I won't tell.
I sometimes see various reduced Chillies at my local supermarkets so I snag them up. For the most part I buy pickled jalapenos because they're vastly superior to fresh and I'm pretty sure I could write a paragraph about it at least but none of you are here for that, so...yeah...
Anyway this Hot Sauce went great on some soft tacos I had earlier in the week. I even used some more of my Chilli as filling for said tacos. I like it when things come together like that.

Recipe (makes 200ml, estimated)

6 Red Jalapenos
2 Red Habaneros / Scotch Bonnets
1 Small Bulb of Garlic, roasted and crushed
1 Red Bell Pepper
1/2 Cup White / Spirit Vinegar
1/2 tsp mix of Salt and Black Pepper
1/2 tsp Sugar

1. Start by destemming and roughly chopping the Peppers. You may want to keep some / most of the seeds, depending on how spicy you want your Hot Sauce to be. You should be left with roughly 200g worth of vegetables, including the Garlic.

2. Throw the Peppers and Roasted Garlic into a blender, along with the half cup of Vinegar, and blend until smooth. Transfer to a sterile jar and cover loosely with clingfilm.

3. Allow the Hot Sauce to ferment for up to three days to deepen the flavour. Bubbles should be forming on the surface to show that it's fermenting correctly.

4. After three days, strain the sauce through a fine sieve and into a small saucepan, then bring it to a very low simmer. Allow the sauce to reduce and thicken up to the desired consistency. I simmered mine for just under an hour. Add Salt, Pepper and Sugar to finish, ensuring that the Sugar dissolves before allowing it to cool and transferring to a sterile container.