Made sometning very similar to this yesterday after I saw this recipe. I had an eight oz jar of fermented ghosts, reapers, habs and fatalii in my fridge for like seven months. The top half of the peppers were a little discolored from the lid not being air tight but I wanted them to keep fermenting to I didn't seal it all the way. The peppers smelled great. So basically this ferment was six weeks in the cupboard and seven months in the fridge. I then made it into a concentrate mixing it with four cloves garlic, half sweet onion, one lime squeezed, fresh garden tomatoes, I put all these in the smoker for an hour before they went on the stove top (no smoke flavor detected final product
). Then, mixed with 2/3 cups cider vinegar and and a cup and a half water, tsp kosher salt, tbs brown sugar. Peeled the tomatoes after 20 minutes of simmer (all members of household had runny nose at this point). Total cook time was 45 minutes. I added a teaspoon of pectic while cooled and then blended....That's the concentrate; it sat in the fridge for two days. I wanted to use this for my sauce but it was waaaay too hot.
To finish the sauce I used:
1 medium pineapple
2 large red bell peppers
1/2 cup brown sugar
1 tsp sea salt
1/4 cup lime juice from concentrate for pH
17oz coconut water
I cooked all these ingredients for 25 minutes, cooled and blended. Mixed with concentrate and added 1/4 cup white distilled vinegar for pH, simmered for 20 minutes.
This sauce is still wicked hot and very unique, but the pepper combo is just a little bit weird. I think the ghost peppers are throwing the flavor off a bit.