wow! looks awesome! the flavors do work well together, for sure.
this season, I am trying out the lacto-fermented type of sauce and have two batches under airlocks right now! it is a little daunting at first, but I will report back when compllete (or never to be heard from again which would mean disastrous failure 
).
here is the article that got my interest up enough to try it. the two batches I am making are the habanero double berry and the roasted fresno with tamari and roasted garlic oil (don’t panic RE: the garlic, it is roasted and mixed with olive oil and used to “finish” the sauce. this greatly reduces the chance of botulinum growth)
ETA do still keep pH below 4.0 (target range 3.4 - 3.6). a meter is a good idea
