If you dry the peppers or turn them into sauces you can control the heat and keep the flavor.
Interesting ,,, you have any good recipes ?
I'm fermenting,5-gal., Ghost,Habinero,Jalapino, Carolina,Tabasco and green Bell peppers now for a sauce . We do a lot of dried Bell and hot peppers ,herbs and green onions ,,,thanks
42 posted on 09/04/2017 5:12:58 AM PDT by piroque
("In times of universal deceit, telling the truth becomes a revolutionary act")
There is a Facebook group called Hot Pepper Growing Society that has amateur and commercial growers from around the world. They have hundreds of posts on fermented peppers and recipes for them. I haven't tried fermenting yet. I use the old fashioned vinegar method. That's actually the site where I first read about LED grow lamps before I posted it here.