Made 1/21 with peppers from 2020. Hot, sweet, hints of ginger. Might be the best sauce yet.

Four cups fermented garlic/pepers
2c fermenting water
2c vinegar
Two heads blackened garlic
5oz honey
3tsp salt
2tsp cumin
1tsp mustard seed
2tsp ginger

Simmer 10 min, add 0.5c fermenting water
Back to boil 3ish min.

Immersion blend for 2-4 min, then bottle.