Homemade chilli sauce (gluten-free)

Method

1. Grind the chillies with the garlic and ginger: 3 sec / speed 10. Scrape everything down and grind again 3 sec / speed 10.
2. Pour in the water and add the sugar, honey, sushi vinegar and sea salt. Cook 10 min / 120°C / speed 1 with the simmering basket on the lid as a splash guard.
3. Mix 1 tablespoon of cornflour or tapioca flour with a little water, pour it into the sauce and let it thicken 5 min / 100°C / speed 1.
4. Still too thin? Repeat step 3. The sauce is right when it is as thick as syrup; it thickens a little more as it cools. Want more heat? Add extra seeds. Let it cool slightly and pour the sauce into a glass bottle.