My latest effort with fermented chilies was inspired by this article on Fresno chili vinegar. Alas I was missing some of the sweeter ingredients. Relying on Thai bird chilies, I added sweet peppers to tame the heat. Then I left my first batch on the shelf for about a week, almost forgetting about them. When I opened them, the mixture was bubbling. I passed them through a fine sieve and then took a taste. Hot. Way hot. Hot enough to warm me even with this very cold Thanksgiving.