Note: this soak was 33 months! Recipes that we develop and keep, get a name based on a few factors; main factors being types of peppers, flavor profile (ingredients), and end-product color. I haven't up to this point shared the names of the recipes we've created because of the probability of going to market - I an not nearly as apt for this now as I have been in the game a few years and I enjoy more keeping to gourmet small batches that I can share as batches are made rather than simply a link in the chain, so I figured, fuck it! That said, this recipe was a product of some of the R&D we did a couple months ago, specifically R&D #3 - Tsunami, which utilized black habanero, black garlic, and prune. I wanted something more vibrant, and thus this recipe was developed, as follows: Ingredients: SOAK: brine (22-25g of sea salt per 1000 mL of RO water) Snow White Habanero; White Onion; Garlic; and Carrot SAUCE: brine (fermented soak); Red Plum; Cherry; Sea Salt; Apple Cider Vinegar; and White Vinegar This is a pretty good sauce - the color is nothing to scoff at, it was reminiscent of raspberry jam as I worked with it. It isn't 'spicy' in my opinion. It does have a tangy back on it as one would expect from a ferment, but it is very balanced with the sweetness of the red plum. It goes well on anything really - I tried it on wings as soon as it was made since I had a flat in the oven already. Great on eggs, beef, pork chops; a ubiquitous sauce to elevate pretty much anything without being too obvious (which seems to be my signature for these sauces!). Overall, I would give Blush a SHU of 250k and it does have a longer comedown than other sauces I have made which is interesting for me. pH at time of bottling was 3.38. I don't know about y'all, but now I have a hankering for roasted pumpkin and parsnips with a right piece of [sword]fish with some Blush.