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  • I've been collecting jars and bottles for months in anticipation of creating my first batch of chilli sauce. Did you not ferment at all? Most of the recipes I've seen involve fermenting.

  • No fermenting, it's nothing more than a really tasty, simple chilli oil/piri piri really...

    I smeared it all over some fish and chicken (#noeuph) as a marinade this week and the results were spectacular...

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