2nd addition of peppers was a full pound split between Hidden Lake Hot and Culebra Negra (see photo). This should be more than enough to get a good ferment going before I pitch it to the barrel and add 10 - 15 pounds of fresh peppers over the next 10 weeks.
The candidates for this year's 20th anniversary batch of slow fermented hot sauce include a super-sized batch of my Thai/Cayenne cross and a Honduran pepper called "culebra negra" (black snake).
Fifty degree swings between day and night temperatures are making tough for the plants remaining in the vegetable garden, but the Cayenne/Thai peppers we call "Hidden Lake Hot" are still hanging in there. They'll continue to produce right up until rain and frost does them in.