OK, I am know a believer in the AJ recipe.
I have LOTS of pepper at the end of the season and can't dry them all, can't freeze them all.
Never tried fermenting (yet)
Figured this would be my best alternative.
Started out with 200 grams of de-seeded yellow Fatalii as a test run.
Progressed on to a 600 gram mixed, de-seeded Chocolate (Fatalii, 7-pot, Bhut, Jamacian Hot Chocolate, Scotch Bonnet, Scorpion)
Final for today was 600 grams of mixed, de-seeded Red/Orange
I got 3 - 4 ounce jars of the Yellow Fatalii. Going to make more of this soon.
I got 10 - 4 ounce jars of the mixed Chocolate and the mixed Red/Orange.