Just recently finished my first ferment, and it went really well and everyone loved it. I gave most of it away, so I'm excited to try my second batch. I bought about 3/4 pound orange habaneros at the grocery (fermenting in a pint jar). Thing is my digestive system can't handle much spice. So I'm trying to make this flavorful without being too hot.
My last ferment I did about half and half fresh to dried tabascos, and then probably equal weight with onion, apple, garlic, and a good amount of vinegar at the end. I also deseeded as much as I could. With the amount of filler I added in, it wasn't very spicy at all, but also much too oniony, not enough pepper flavor coming through. Deseeding was also a major pain.
I'm wondering if deseeding is a must, or if I might be able to get around that issue by using enough fillers. I also want to keep it a pretty basic/straightforward sauce since it's still one of my first. I'm thinking onion, garlic, carrot, orange bells to keep it a nice vibrant orange. Also another issue I had last time was doing about 5% salt by weight turned out to be unacceptably salty (fixed by watering down with vinegar after ferment).. but at least I had no mold or yeast (did a mash using an airlock, no added water or weights).
TLDR; Can I avoid deseeding but also making not too spicy? What salt ratio should I go with, or should I try a different method?