>>2640733>>2640735In the end I ended up drying about 10 cayennes, using maybe 10 scorpions and 5 cayennes in normal cooking and using the rest to make sauce.
I fermented half of them with onions, garlic and apple in a brine for 2.5 weeks, then blended that up for a thicker hotsauce. It's nice with a good bit of heat and great fermented flavor, but the apple got a little lost in the process.
The other half I blended with some garlic in a blender and fermented the mash for the same time, then blended that with some homemade kombucha vinegar and filtered the result through a sieve (that's the bottle on the right). The kombucha vinegar gives it both acidity and sweetness while making it a bit more interesting than a standard siracha sauce.
I had picked all ripe fruit on the plants when I posted that harvest, with maybe a handful of green fruit still on the plants, but since then a lot of new fruit have formed, so I will probably get another harvest of the same size this year. Interestingly while me switching to sub irrigation massively increased yields this year, it also means the plants were basically never stressed from lack of water and it shows in the peppers being a lot milder than usual. A good thing in retrospect, because while I wouldn't mind the cayennes being a little hotter (like last year), if the scorpions were any hotter they'd be unpleasant for my heat tolerance.
