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What should I make (based on my inventory)

M

mitchNC

So far this year I've made a fermented cayenne sauce that was so delicious it's gone.
I made a fermented tobasco sauce that is hotter and not as tasty.
I also made a very hot mango sauce mentioned here before.
 
I have two 1-gallon freezer bags full of: Reapers, ghost, Scotch Bonnet, habanero, and a few handfuls of aji charapita.
 
I'm not sure which direction to go. Any recommendations from the experts?
 
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A basic bonnet sauce. Minimal additions. Add a little ghost if needed to kick the heat up a notch.
 
I did a small batch of a ghost sauce this year. I used a little bit of bonnets in it to round out the flavor. This turned out exceptionally good.
 
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