I don’t smoke my banana peppers, but I do add onion and garlic.You hit the nail on the head there with " It isn’t very hot, but damn if the taste just doesn't explode". I think some chilli sauce manufacturers vie with each other to make the hottest paint stripper they can and don't care a fig about the actual taste.
Your banana chilli sauce certainly sounds interesting. How do you ferment your chillies? Also, do you smoke yours also?
I just added these 2 to my Amazon basket....
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...they also do a 'El Yucateco Salsa Picante De Caribbean Chile Habanero Hot Sauce 120ml £6:55' which I might try.
Edit: I just bought all 3.
Everything grown carries the bacteria to ferment that thing when it dies. So, it is considered a “wild ferment.” Bacteria and yeast on the peppers is started by adding water, a bit of sugar and just a tad but of salt, you can add more salt later to taste. The sugar merely gives the yeast some food to get started.
There is a Youtuber and web guy who shows you how to make real fermented pickles and such. I just can’t remember their name. But, it is easy. Just let the carbon dioxide out of the jars everyday. I use a winemaker’s bubbler to let the air escape, because I also own a winemaking biz. It’s just easier for me since I have the supplies laying about. Do a Google search for fermented pickle recipes. There are probably millions.
This was how pickles were made originally. Then corporations at the turn if the century started using vinegar to speed up the process, make them cheaper, and keep their products consistent. Then grandmas started using vinegar because corporations had been doing it. But, if you’ll taste the original verses the vinegar pickles, you will never go back.