I put together 1kg of red bell peppers in 2% salt as well as 1lb of red jalapeño. March 11th. Yesterday I blended a couple of these up to try to make a hot sauce.
I need to de-skin these peppers. The skin just will. not. break. down.
Additionally, removing the seeds and membrane to reduce the heat a bit and make a "pleasant heat" instead of an offensive, inedible sauce was a decent idea. Lacto-ferments seem to lower this heat even more. I'm going to have to find a happy medium in the future for this as now it's just boring.