Blended the 1st chilli ferment last night. 13 day ferment. The one w/ homegrown apricots, raspberries. Surprisingly it’s actually very good. Can taste them through the heat. Never had a hawt sauce like that. Raspberries made it a nice deep red. Was going to turn the last of chillies into powder but instead going to start anothery of that today.

I think taking the chilli seeds out before the ferment (usually don’t bother) really made a difference and let the sweetness cut through. Bit time consuming but worth it.