I suppose I should be more clear. I'm not doing large scale anything! (yet). This will be my first fermented sauce. I would have preferred to start last summer but I knew I was moving and didn't want to have to transport a bunch of stinky airlock jars in my car lol. The only reason I'm going to try this method is because I want to try something beyond what I can get fresh in the supermarket and I dont see any way I'm getting anything fresh besides orange habs, serrano, and green jalapeno this time of year.
I only found two suppliers so far that sold mashes at a reasonable price. Both sold large and medium scale versions that needed further processing and smaller quantities of pasteurized ready-to-eat. I wanted to start small and I went with the company that actually answered my questions via email, so I have 16 oz each of unfermented red jalapeno, red serrano, and cayenne mash, each with 10% vinegar, from Smokin J's Fiery Foods. The Jalapeno is going to go with reconstituted guajillo and maybe some peppadews and garlic +/- other stuff into a cooked "sorta-Sriracha/sorta-Mexican" style all purpose sauce. The cayenne and serrano are going to go with reconstituted chiplotles and maybe arbols, +/- other stuff, into a ferment. It's not ideal, but It's what I'm going to try right now. If it ends up a failure, that's ok as long as I learn something from it.