Spicy Peach Hot Sauce
Back when I was living in Washington D.C., I remember reading one of Chef Edward Lee’s first cookbooks where he described the process and recipes for a bunch of pickled fruits, including pickled peaches! When mixed with spicy peppers, fermented, and blended, the peaches and peppers transform into an incredible hot sauce.
In this example, I have used an unstrained sauce which is on the thicker-side. It makes for a wonderful topping for roasted fish, meats, and vegetables!
Adjust the heat profile based on your selection and quantity of hot peppers used in the ingredients here.
Prep Time: 25 minutes
Fermentation Time: 1 week, or longer if desired
Yield: 2 quarts
Instructions
12 steps1
Clean a two-quart mason jar with hot soapy water, and set the cleaned jar aside to completely dry.
2
Add the peaches, jalapenos, habaneros, guindilla peppers, onions, carrot and fresh pineapple to your clean jar.
3
In a separate container, combine the water with the Kosher salt, and mix until the salt is completely dissolved.
4
Pour the salt water brine over the fruits and vegetables, and press them down in the container until they are resting below the surface of the salt water brine.
5
Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.
6
Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of fermentation and acidity.
7
Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.
8
When you are ready to finalize and bottle your hot sauce, discard 1/3 of the liquid brine.
9
Stir together the White wine vinegar with the white granulated sugar until the sugar has dissolved, and add the sugar and vinegar mixture to your fermented hot sauce mixture with the remaining brine.
10
Blend the contents using an immersion blender or food processor, and taste the contents.
11
Add more salt, sugar, or vinegar, if desired.
12
Transfer the blended hot sauce to individual bottles, and store the bottles in the fridge.
