Ingredients:

  • 1 lb Red Chillies (e.g., Cayenne, Fresno)
  • 1 large Brown Onion, chopped
  • 8 cloves Garlic Cloves, peeled
  • 2 Tbsp Sea Salt, non-iodized
  • 1 cup Unseasoned Rice Vinegar (or Apple Cider Vinegar)
  • 1/2 cup Water (filtered)
  • 1/4 cup Tamari or Soy Sauce
  • 4 fillets Anchovy Fillets (packed in oil, drained)
  • 4 large Dried Shiitake Mushrooms
  • 2 Tbsp Black Treacle (or Molasses)
  • 4 medium Dried Figs or Dates, chopped
  • 1 tsp Whole Black Peppercorns
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Ginger

Instructions:

  1. Stage 1: Maceration and Initial Preparation. Roughly chop the chillies (stems removed), onion, and garlic. Combine the chopped ingredients with the salt in a non-reactive container. Mix thoroughly.
  2. Rest (Maceration): Cover the mixture loosely and allow it to sit at cool room temperature for 14 days minimum. Stir or shake daily to encourage light fermentation.
  3. Stage 2: Cooking and Flavour Extraction. Transfer the entire chilli mixture to a large pot. Add the remaining ingredients (Vinegar, Water, Tamari, Anchovies, Shiitakes, Treacle, Figs, and Spices).
  4. Cook Down: Bring the mixture to a low simmer. Cook gently, uncovered, for 45 minutes, stirring occasionally, until the chillies are very soft and the liquid has slightly reduced. Cool completely.
  5. Stage 3: Blending and Straining. Transfer the cooled mixture to a high-powered blender and blend until perfectly smooth and uniform.
  6. Rough Strain: Pass the blended mixture through a fine-mesh sieve, pressing firmly to extract liquid. Discard the major solids.
  7. Fine Strain (Crucial Step): Line the sieve with several layers of muslin cloth or use a nut milk bag. Slowly pour the remaining liquid through the cloth. Twist the cloth tightly to squeeze out the final, smooth, particulate-free sauce.
  8. Stage 4 & 5: Barrel Conditioning and Aging. If using a new barrel, condition it first. Pour the fine-strained sauce into the prepared barrel or into a sterile jar containing toasted oak staves/chips. Seal and store in a cool, dark place.
  9. Age the Sauce: Taste the sauce every 30 days. The aging is complete when it develops pronounced oak, vanilla, and smoky notes (usually 30 to 90 days). Rotate the barrel weekly if using a barrel.
  10. Stage 6: Bottling. Once the desired flavour is achieved, remove the sauce from the barrel or staves. Bottle into sterilized containers and rest for one week before serving to allow oak notes to integrate.