I'm also making another #chillisauce — this one is based on the Big Black Mamma crop, and combines them with onion, garlic, and carrot — blended and fried for 5 mins with fresh toasted & ground coriander & fenugreek seed, then simmered with 500ml vinegar, blended roast red capsicum, and some citric acid and salt.
It is way too spicy I think, but it tastes beautiful. These chillies have such an excellent flavour (naga type). Beautiful pain. Not sure I want to "water" it down with passata.