so have ghost peppers (bhut jolokia scoville scale 1,500,000+), Fatalli (scoville scale 100,000+), Datil(scoville scale 100,000+), Trinidad scorpion(scoville scale 1,200,000+). Milder ones like Mauls red hot (cayenne type), cayenne, fish pepper, Tobasco and still milder ones like lemon drop(bright yellow) Serrano, Jalapenos.

so made some Caribbean pepper sauce. fermenting some of the peppers to make stupidly hot hot sauce, some dried and ground. some pickled/canned. what else?? We've dried/cooked and bit burnt the red jalapenos for the chipotle like taste and flavor. Maybe I'll lacto ferment some green serranos and some hungarian yellow wax and some lemon drop for green hot sauce, light green hot sauce and yellow hot sauce. Purrty colors!!

But what else? suggestions.