ok . .so about these hot ones. what do I do?

[patrad]

Ok so for about 4 years I've been making some fermented jalapeno and habanero based sauces with what I grow.  Plus onions, garlic, fruit, what have you . . now I just got a big batch of reapers, ghosts and scorpions. . . my goal is not to make 45-minute burn sauce  . . what do I do with these things? what is a good base of adjuncts to ferment for say, 1 scorpion?  or maybe I don't ferment at all, I just blend 1 reaper into a vinegar base? 
 
I guess my question is, what do you do with the super hots, to sauce them out without killing people??

 

[SmokenFire]

I guess my question is, what do you do with the super hots, to sauce them out without killing people??

 
Use them sparingly and in conjunction with other peppers.  EXP: 1 reaper in a sauce with 1lb of ripe jalas and a couple sweet red bells will still be very hot, but it won't be over the top volcano like if you'd used 1lb of reapers.  When I'm making 2 gallon test batches it is rare for me to use more than a few supers for the whole batch.  These test batches I speak of are usually 5-8 on a pepperhead heat scale, whereas most (normal? lol) people would consider them a 12 or more.
 
 

 

[DiddleDatil]

I just bottled a batch of sauce - 4 jalapeños, 5 datils, 2 fatalis, 1 Yellow 7 brain. I did a lacto ferment and the end result is about as hot as biting into a fatali. So hot enough for my husband and I to enjoy it, and maybe considered extra spicy to anyone else who eats it.

 

[Chorizo857_62J]

I am growing several pimentos (mild) to use as a matrix with an occasional Red Bhut in the mix for heat.  Problem is the Red Bhuts are full size and should start ripening soon, and the pimento plants are juveniles about 2-inched high.  So I'll store the super-nasty hots over the winter/spring, or just go buy some red bells as mentioned above.  It's either that or weaponize them into pepper spray.

 

[pallottahot]

I just made a Louisiana style hot sauce with Habaneros and dropped just a couple dried Ghosts in it (60oz blender). After cooking all my ingredients I let it sit for 3 days and oh how the flavors mended. That said this sauce is HOT. Even just the tip of the spoon. It is still missing another layer of flavor that ill have to figure out.

 

[The Hot Pepper]

There's a lot of ways you can go about this. One way is, when you cut the pepper in half to deseed, slice again, lay flat, and remove the ribs also. This not only removes bitter pith but a lot of cap is stored there. The peppers will still be HOT but this practice allows you to use more peppers for pepper flavor without it being as crazy. Hope this helps.