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I'm planning on making some Buffalo Sauce using Thai peppers. I really wanted to use Cayenne, but the local farmer's markets didn't have any. It kind of surprised me. The only alternative I could find, for the time being, was Thai. I have no idea what the cultivar is, so I'm going blind into...

I'm really into fermentation. I started with the basic kraut, then pickles and now peppers. I joined to pick up some advice and tips from you all. I don't do anything super hot since most of my family will shy away, but I currently have some Thai peppers that I plan on making a Buffalo Sauce...