what I add depends entirely on what I am able to find at the moment. depending on the flavor profile I'm going for, I'll either start with a base of Fresno or

what I add depends entirely on what I am able to find at the moment. depending on the flavor profile I'm going for, I'll either start with a base of Fresno or jalapeño, and adjust with other peppers from there. I find that Thai peppers or habanero give a decent heat, but using something like sugar rush peach can give you both heat and additional flavor if you are careful with your amount used. as for "when" - put them in the brine with the rest of the peppers, wait your couple of weeks, then blend.