• This is the place to discuss all spicy commerical products, not just sauce!

hot-sauce Fermenting by colors or variety?

I have some peppers to ferment!
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Dorset Nagas, Habaneros: red and yellow (or orange?), some Cayennes, Jalapenos, Fresno, Ramiro and Bell.

I did some jars already with those all mixed together, knowing it will be maybe not so ideal and now time came to consider being little more thoughtful.

I have read that the rule is same colors together but considering spice levels.

I know I want to put Dorset Nagas in one jar, Habaneros in other but don't know if I should mix colors then...

And the rest, should they go together or should I put Jalapenos in different one?

Should I worry about giving one or two DNs into every jar?


I love experimentimg and there is so many things I could do here but this is kinda my second to last chance and I just want the sauce to be amazing.


I did one with carrots already, I wanted to do another with pumpkin also, but is that a good idea with Dorset Nagas tho? Do they kill all the flavours?
 
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