Sure, you can just whiz up all those ingredients and start slapping it on everything. But a 7-day ferment does a couple of things. If you've been paying attention to the recent fermenting craze, you'll know that it adds another layer of flavor, extra depth, and complexity. Fermentation also tends to mellow out the heat of the peppers, so the sauce isn't just about the heat but about the melded flavors, too. And finally, there is the argument that fermentation is just better for you, your guts specifically. Patience is a virtue, indeed.