do you have any suggestions for hot sauces with serranos and hananeros that have been fermenting for ~one year? Read that some sauces ferment peppers for multiple years and decided to ferment for a while but they are pretty funky now...
If they don't have any off flavors but are too funky, I would cook some additional peppers to blend in and then add acid (probably white vinegar) to bring the ph down, salt to taste, and (depending on your texture preferences) blend and strain.
