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Made some hot sauce today from superhots that have been fermenting for over a year (because I was too lazy, not because I planned a long fermentation). One with apricot, one with peach, and one a mix of those two plus pineapple.
There's only 40g/80g of chilis per batch but they're a mix of superhots that I grew and they managed to make it quite spicy. My next sauces will be based on Cayenne or Jalapeño though so that I can use mainly chilis.
