I did the same. From my notes: "frozen chillies (30 g), machine-chopped, boiled up with spring water (35 ml) and Himalayan salt (2.5 g), left to cool, mixed wi

I did the same. From my notes: "frozen chillies (30 g), machine-chopped, boiled up with spring water (35 ml) and Himalayan salt (2.5 g), left to cool, mixed with ginger live kombucha (35 ml), left for a week (i was in a rush). Future versions could use twice as much chilli. Tolerably hot, with a heat that plateaus and then lasts." The chillies would have been Numex Bailey which i grew myself. I pick the fruits when they're ripe and freeze them until i have enough for a batch of sauce, hence using frozen chillies. Should work fine with fresh too.