Ever try to blend whole fermented peppers and end up with a lumpy mess that laughs at your blender? I once gave myself a workout trying to mix mine, and honestly, I think the peppers put up more of a fight than I did. Keeping them whole seemed like a good idea until I had to deal with all those stubborn chunks that refused to break down. Now I just chop everything into small pieces before fermenting, and it turns into sauce without any drama. If I ever get stuck with big bits, I mash them a little with a fork while they're still in the jar to help things along. Lesson learned: my arms are not built for pepper wars.

Can suppliers even check orders before shipping?