Rocketman has posted a fermented pumpkin recipe with dried (sweetened) cranberries and fresh sage. We made a couple unfermented versions of that at a couple of local making hot sauce classes that were really good! I think they included balsamic vinegar and some beer or wine. Fun stuff playing with interesting ingredients. Looks good!
PS- I always take out the stems, and sometimes the seeds...but not always. FWIW, Hoy Fong Foods does not take the stems off the jalapeños before making their sriracha. I've also seen a clip of a fermented habanero sauce maker who left the stems on. :shrug:
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"