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A friend gave me a jar of 5 pickled reaper peppers. I want to use these to make a hot sauce.  Since 5 peppers isn't enough for a decent batch, I'm thinking of adding in some Habaneros or scotch bonnets or?  I'm thinking a thin vinegar based super hot sauce with a complex flavor profile.  Anyone...

Hi, enthusiastic newbie here.  Just started growing and making hot sauces last season. This year I'm planning on growing Jalapenos, Habaneros, Ghost peppers, Carolina Reapers, Poblanos, and of course Bell Peppers.  I've had great luck making fermented hot sauces from a Habanero / Sweet red bell...