I made a couple of litres of chilli sauces tonight.
One was with any red chilli that I had in the house, it ended up a little sweet, but it is nice and hot with some 7 pods in there.
The other is an "Inner Beauty" type sauce with a bunch of French's mustard and a quarter kilo of orange habs, I ended up using lime and mango and OJ. I went to get mango based on a Breville video of the "Inner Beauty" dude, but then I saw another website when I got home which showed a more authentic recipe based on their actual restaurant sauce, the ingredients, while exchangeable, are actually different. Lucky when I saw brown sugar, I actually got black strap molasses. I can't bring myself to add distilled vinegar to food though.
I am going to regret my actions tomorrow, but I am eating spoonfuls of this stuff.