I recently made a fermented sauce with these and it turned out great. I didn't measure anything besides the brine solution ~4%. Basically it was 30-40 Fresnos, 20-30 Habs , 1 SFRB of 7 Pot pinks from Hillbilly Jeff and some garlic and spices. ~2 week ferment then blend. It came out excellent. Hot but not unbearable and with a deep garlicky, savory after taste. I would compare it to Sriracha but significantly hotter and more flavor.