So it was time to turn the yellow chilli’s into sauce after having them ferment for three weeks. Just drained and blitzed with equal weight of cider vinegar. Taste is fantastic, it’s hot, but not ridiculous and has a good depth of flavours. I’ve had a few tries before that have been “meh”, this one really is good.
However, when I was putting it into jars, I got a litttle on my knuckles and the skin is bright scarlet and burning like the sun. I may have created a chemical weapon.