JUST finished making a quart of a wonderful tasting new hot sauce: 1/2 ripe papaya, 1 peeled Meyer's Lemon, sea salt, roasted sesame oil, handful of green and red "Filipino Mexican Tree Peppers", 2 frozen Raja Puri bananas, several cloves of garlic all run through the blender and poured into a jar just emptied of a previous batch of green papaya kimchi to inoculate this sauce. I'll give it at least a week on my kitchen counter to ferment.