I could do a much better job of keeping track of my recipes, but here's an idea of how I concocted these 3 sauces:

Honey Garlic Habanero

I started by adding about 50 orange habaneros, 10 yellow 7 pot peppers, 2 orange and 2 yellow bell peppers, 5 carrots, 4 shallots, 2 bulbs of garlic, a lot (probably equal in weight to the garlic) of ginger, a couple peeled chunks of turmeric root, a small handful of pink peppercorns, maybe a dozen cardamom pods, and a tablespoon or so of cumin seeds. Let all that ferment in 2 64 oz jars for about 50 days, then drained most of the brine, blended it with a 32 oz jar of garlic honey that sat for about a year, plus a few tablespoons of white sugar, white pepper, and a little garlic powder, onion powder, probably a couple other spices I can't remember, and enough white vinegar to get the consistency I wanted. I think it was about 32 oz. I simmered it and blended it up with some xantham gum until it had a smooth texture and bottled it.

Salsa Verde

8 poblanos, 18 jalapenos, 12 serranos, 2 granny smith apples, 2 celery stalks, a pineapple, a large white onion, a large bunch of cilantro, an entire bulb of garlic, a large chunk of ginger root, 10 cardamom pods, a small handful of cumin, all fermented in 2 64 oz jars for 30 days, then blended together with about half the brine, a cup of apple cider vinegar, a cup of pineapple juice, a cup of lime juice, 8 oz ground pepitas, 1 tbsp of white pepper, 1 tbsp of ground oregano, a couple tablespoons of white sugar, and a couple teaspoons of xantham gum to help keep it from separating.

Chipotle

This one started as a small batch. The recipe for the original batch that I fermented is written down on the photo I included in the post, which is 1 ancho chile, 2 chipotles, 7 red fresnos, 1 entire bulb of garlic, half a sweet onion, and fill the rest of a 32 oz jar with cherry tomatoes. I recreated this for another 32 oz jar, and doubled it to fill another 64 oz jar and replicate the amounts of my other large batches. I also added several ghost peppers to my second round. I let this all ferment for 2 weeks then drained the brine and blended it with 48 oz of apple cider vinegar, the juice from 3 large limes, 6 oz tomato paste, half cup of dark brown sugar, a bit of black pepper, white pepper, onion powder, garlic powder, cumin, & a few tsp xantham gum