My fermented hot sauce was bubbling and brewing away in the corner for several days. It developed a little bit of white mold, which I promptly scraped off. I did notice mentions of mold in various blog posts so I didn't worry overly much, it seems to relate to the fermentation process.
I put in a teaspoon of salt and then poured the whole saucepan into my blender and whizzed it up until I liked the consistency. The sauce then took another journey into the saucepan for another round of boiling while I sterilized a few little jars. I tasted it again as it boiled and decided to add a teaspoon of white sugar. This just seemed appropriate.
The verdict: Whooo! This sauce basically takes my head off! The thai chilis are killer hot, KILLER hot, seriously. The burn is a quick burn, there is no slow build-up that surprises you after a few minutes. It kicks you in the mouth quickly, spreads and then sits. You will sweat and it might make your eyes roll back into your head slightly.