So this ended up... fairly well. Next time I’d like to ferment the chillis for longer. Rather than cornflour I used Xanthan Gum which in retrospect was not a great move. Maybe I put a little too much but he texture of the sauce is all wrong (a little too jelly like - more like a dressing). I’ve ordered some Guar gum as a comparison. I added the juice of half a lemon to the mix too which has added a nice bit of sharpness.

This sauce is hot. Another note for next time, perhaps reduce the amount of chilli and/or increase the amount of red pepper.