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Place the halved chillies, beetroot, carrot, garlic, and ginger into a 1 L sterilised jar.
Add 12 g (2 tsp) sea salt and mix gently.
Pour in filtered water until all ingredients are just covered.
Weigh down the contents with a clean fermentation weight or small plate to keep everything submerged.
Seal the jar loosely, label with the date, and leave at room temperature for 7–10 days.
Open the lid every 2 days to release pressure.
After fermentation, transfer all contents of the jar to a blender.
Add vinegar, maple syrup, tamari or miso, salt, black pepper, and water.
Blend until smooth.
For a smoother texture, strain the sauce through a fine sieve.
Taste and adjust the seasoning to your preference—add more maple syrup for sweetness, vinegar for tang, or tamari/miso or salt for depth.
Use a funnel to pour the finished sauce into sterilised bottles or jars.
Store in the fridge for up to 3 months.
The sauce has a deep ruby colour from the beetroot.
Heat level depends on the variety of chillies used.
Adding a small cooked or roasted beetroot before blending gives a richer flavour and colour.
Makes a thoughtful homemade gift—label with the date and keep refrigerated.