The chilli gets milder the longer you leave it, but the flavour increases. It's super delicious. I actually allow mine to ferment a bit, to be honest. I don't know how good that is for you, but I figure the chilli and garlic will murder anything dodgy.
RE: Claire's Crazy Cakes, Bakes and Kitchen Hacks: Chapter 10 - Homecooking with Crack
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