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
by AdMuch5007