Recently bottled up a 3 week fermented hot sauce I made, mostly Red Fresno. Turned out awesome.

Pretty mild but has a nice even heat. Could add habanero if you wanted to kick it up. This is mostly Red Fresno (maybe about 80%), the rest is jalepeno, garlic, onion, dried guajillo, dried ancho, and a dash of 5 pepper blend peppercorns. 2% salt brine for 3 weeks, blended up mostly with brine providing the liquid, but also added a dash of apple cider vinegar to brighten it up. The best one I’ve made to date.