Three Week Hot Sauce

I finally turned my latest hot pepper ferment into a sauce. I let this ferment go for three weeks this time instead of two and the extra week definitely adds some funk, in a good way. This trial also took the number of ghost peppers down to just a half pepper and it's definitely an improvement. The heat is still strong but it no longer overwhelms the flavour. I think this is going to be my target heat level for the next few batches as I start to explore other flavours to add.