Question for fermentation hot sauce aficionados: my Anaheim peppers are doing great in my garden and I have far more than I know what to do with; Anaheim are pretty mild, so are they even worth making a hot sauce out of?
I'd say so if you could figure what you wanted to put it on. It would be sweet and sour instead of spicy. I bet it would be good on meatloaf. Maybe you want to slice them up and just have them as pickled peppers. You could also make pepper ketchup or relish.
You can still ferment them to preserve. Will make a sweeter sauce that would still make a nice condiment.
If it's the flavor you like, and just want to add heat, you can augment the heat with a high scoville neutral chili. I've done this before by adding habanero or high scoville cayenne after the ferment is several days in.
It's always fun to mix peppers when fermenting. Could add a couple habaneros if you wanted heat! I also sometimes char half of them to get a smoky flavor. Just make sure some are raw so that it ferments.