By the way, I am the only person I know brave enough to eat this hot sauce regularly. I will say it is very good, especially after I added the sugar and fermented it in that tall bottle for a couple more days. Sugar really got the ferment bubbles going. ... Then also, make sure you put the 2 Tblsp of salt into the peppers and tomatillas, and then add the salt brine at the end. Because there was salt already added, the salt brine is weaker in salt than normal.

I put my hot sauce on sandwhiches with a lot of bread, I got the bread all moist with the hot sauce and used it like a ju sauce.

Had I not fermented it, and just blended the mixture, it would have made a nice salsa... maybe add less brine if you want a salsa.