Picked these up at the Santa Fe Farmer's Market. The green one has an interesting flavor. Sort of like the Queen Majesty Scotch Bonnet with ginger, but more complex. The red one is gnarly. They're both fermented, and while the green has some vinegar, the red doesn't and gets its zing from fermentation. The red is HOT. Every time I eat some I'm surprised by how hot it is, especially for just a ghost sauce. It's also very sour in a non-vinegar way, which is interesting. If you can find these anywhere, definitely recommended!
by zambulu