Fermenting Chiles -- mixed batch

[Murdy]

So, I have a surplus of a mixed collection of hot chiles: Jalepeno, Gypsy, Banana, and poblano. Any reason I shouldn't just chop them up, mix them together, and ferment them as a single batch?

[CaptainMike]

If you're into it, smoke, dry then grind the poblanos and you'll have smoked ancho powder.

[Murdy]

I'm sure I'll have some more by the weekend, the poblanos were just starting. Already got the other ones coming out of my ears though.

[CaptainMike]

I am a bit jealous. Out here everyone's gardens are puny and underproducing. We have a row of 9 tomato plants with zero fruit. Peppers are late and many probably won't ripen by first frost. They get plenty of water and fertilizer, but just aren't really thriving. I'm sure it's drought related because it's fairly widespread in our general area. Nature's a Mother!

[Dadof3Illinois]

Yea I know the feeling....I have so many shishito and cayenne peppers right now!!!!

[Uncle Bob]

I recently fermented a batch of jalapenos, poblano, serranoes, and yellow, got a nice slightly fruity profile. Go for it............

[klflowers]

You gonna bring me a bottle of that stuff?