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Two half-gallon ferments I put up last July - brine in the bowl in back. Mixed peppers based on what was ripening at the time: Mostly Serrano, with some Jalapeño (green and red) and a handful of Cayenne. Some chopped garlic and shallot in there too. Ground it all up yesterday, put about a pint in a jar for relish, then added a half cup of vinegar to the rest, cooked it down, strained it and put up 12 bottles of sauce(pic8.co). Medium heat - great flavor. All-purpose stuff!

Two half-gallon ferments I put up last July - brine in the bowl in back. Mixed peppers based on what was ripening at the time: Mostly Serrano, with some Jalapeño (green and red) and a handful of Cayenne. Some chopped garlic and shallot in there too. Ground it all up yesterday, put about a pint in a jar for relish, then added a half cup of vinegar to the rest, cooked it down, strained it and put up 12 bottles of [sauce](https://pic8.co/sh/z438vv.jpg). Medium heat - great flavor. All-purpose stuff!
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[–] • 0 pt 14d (edited 14d)

Not too bad on the heat - the fermenting knocks the heat down a bit. Plus the seeds have been strained out, so that helps. Mrs. Duck and our youngest will readily use this.