So, the last Power Mix came out too hot (and still a bit bitter, still trying to puzzle that one out). So we came back a week later and fermented a couple pounds of just sweet red, yellow, and orange bell peppers. Then we cut those into the Power Mix, at varying ratios. This really chilled things out.
I use a 2:1 mix of Power Mix to Sweet Bell Mix in my tapenades, whereas a 1:2 mix of Power to Sweet works better for a straight condiment. We've reserved a bit of the Sweet Pepper Mix and lots of the hot Power Mix for custom batches, so we're ready for lots of creativity to come!