Fermented Hot Sauce: Part 2

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.

Once I felt that it was fermented enough (use your intuition) I slipped on a glove and picked through the mixture removing all of the green stems.  I then dumped the mixture into a saucepan with about half a cup of white wine vinegar and let it boil for several minutes. 

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.