Chilli sauce has been a source of constant disappointment in my life. It’s either not as hot as it says it should be, or it’s hot but without much flavour.I remember trying a chilli sauce from Singapore, brought over by an art college friend years ago. It blew my head off, but then I didn’t have much tolerance.Now, that same sauce is easier to handle and I can really taste the flavours. I have since been searching for that balance between hot and tasty. Finally, I think I’ve found it by making it myself.It’s not for the faint-hearted, but if you can take the heat, you’ll love this one.Ingredients:50 or so chillies. I used a mix of Scotch bonnet, Naga ghoshst, birdseye, cayenne, serano and jalapeñoA good handful of rock saltA bulb of garlic, peeled6 rosemary sprigs, stalks removed10-15 black peppercorns200ml cider vinegarUnrefined golden caster sugar to tasteMethod:1. Salt the chillies in a large glass jar for about three months.2. Shake them around once or twice a week and drain off any of the liquid that comes from the chillies.3. At the end of the salting period, thoroughly rinse the chillies and drain them.4. Pour in a little of the vinegar and sugar and blitz with a stick blender until smooth, but still with some texture.5. Add more vinegar and sugar to taste until you have a fairly thick sauce.6. Store in an airtight container or glass jar in the fridge, and it should be good for a month.