The simplest way to enjoy fermented chillis; this hot, smokey sauce works really well with sweet, rich foods. Try marinading some octopus or squid before grilling over charcoal. It can be added to hummus, sour cream, salsa, romesco.. any number of dips and sides to add an extra layer of flavour. It works well with shredded lamb flat breads, alongside pickled cabbage, tahini and salad. Or dash some in a sweetcorn fritter batter to liven it up.