Pepper Haul for 2022

I’m fermenting about 15 gallons of Hot Sauce for local markets. I got Friday the 13th Sauce that has 13 ingredients and usually ferments for 13 days. This years has Ginger and pears. I got Jeepers Reapers, Chocolate Scorpion, Scotch Bonnet, and many more. I use these dried peppers to add unique flavors to my Hot Sauces. Drying peppers is the best way to save seeds for the next year. I think I got around 20 varieties. I make all heat levels from no heat to very Hot.