It's that time of year again ... Nikki sends me chiles from Colorado, and in a month or so I'll send her apples from New Hampshire. A sample of what she sent:

From left to right: cayenne/Thai chile hybrid, ghost peppers, cayenne.

These will be ground up with salt and a little water or yogurt whey (fermentation is easier when there's some liquid) and allowed to ferment, kosher pickle (/sauerkraut/kimchi) style, for a few weeks before being combined with vinegar to make a Tabasco-style hot sauce.