Since my peppers decided that they only want to get ripe a few at a time for me, here's what I decided to do. I took the half full gallon sized bag out of the freezer. It had habaneros, red chilis, red mushrooms, and cajun belles in it. Mostly red chilis and mushrooms. Added one onion, four cloves of garlic, quarter cup of kosher salt, and enough white vinegar to bring the pH to 4.0. Blended them all up really good with the immersion blender and poured it into jars. I'll let it sit for however long it takes to get some more peppers in there.... hopefully bhuts and peach ghost scorpion. I'll use this as a base. The acidity of the vinegar will help break down the solids while they sit for weeks/months, and hopefully I'll get a smooth, tasty sauce at the end.
