I'll eat hot peppers in any circumstances, but my favourite is to ferment them and pulverize them into sauce. Anyone else do the fermentation route? What are your favourite ingredients, peppers, etc?

I use a lot of different things but my recurrent non-pepper ingredient is leek. It ferments amazingly to create a sweet allium flavour that doesn't overpower the peppers themselves. I also like adding peach or apple for sweetness after the fermentation.