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Two quick questions: 1. Can I ferment sautéed veggies (onions, garlic, carrots) with peppers? 2. Can I add an alcohol (like whiskey) into a ferment for flavor? Would the result still be alcoholic?

With daytime temperatures in the mid 60s and nighttime lows link the mid to low 40s, my pepper growing season is finally coming to an end. The problem is, I still have loads of unripe pods on my serrano, jalapeño, Tabasco, cayenne, and habanero plants. I am unsure if I should pluck the peppers...

I have quite a few pepper plants growing outside, but they won't me ready for picking for at least another month. I was thinking of getting some pre made mash from LA Pepper Exchange to keep me occupied until then. Question is, what's the best way of converting mash into sauce? I was planning...