First-time grower here! I’ve been raising more than 30+ peppers (mu favorite is the Facing Heaven pepper, seeds sourced from a local Chinese market), and they are finally coming in.
With a big harvest expected over the next few weeks, I’m at a crossroads: should I craft a mix to create a complex signature sauce, or keep them individually to really highlight the unique flavor of each variety?
I’d love to hear from experienced saucemakers—what’s your go-to move for a first harvest? Any fermentation or pairing tips to make hot sauces?
Had to pick some green fruit early due to bugs, but I've already applied treatment to the plants
u/AdMuch5007 — 13 days ago