Beautiful color. ha-ha. Hi Debra Tropical notes to this one. Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. Canned peaches. Shocked? Our peach hot sauce is made for the hot sauce lovers who just want a light kick. Wayne here from Nakusp a few hours drive from you. The vinegar brought it down to 3.0. Thanks. I grow a lot of yellow tomatoes, like Kellog’s Breakfast tomatoes, and those affect the color of my sauces for sure. Thank you so much for all of your amazing information and recipes. Scott, boiling won’t eliminate the bacteria, but will stop the fermenting process. Thank you for the help and inspiring recipes. I find them locally sometimes, but I also order through Amazon. Habanero Pepper Sauce will light a fire that you’ll be loath to extinguish. This Peppery Peach Sauce is perfect served as a condiment alongside grilled meats. Learn how your comment data is processed. I cooked this morning, cooled and bottled. Feel free to roast and grind your own seeds for a fresher flavor. The mixture may rise a bit when fermenting. It probably did not go bad. I hope this helps. I fermented for 10 weeks. Is that what it should smell like? I do both fermented and canned hot sauces. It is important to keep the mixture covered with brine to avoid spoilage. I followed the recipe and the hot sauce is wonderful! Just be sure to use proper canning/jarring safety procedures. I hope you find it helpful! (This should yield approximately 5 cups of peach puree.). Brush on chicken and kabobs or use as a dip for tenders and egg rolls. We had the fun of growing scotch bonnet peppers in our garden this year. Pour just enough brine over the mixture to cover it, pressing them down a bit as you go. My first time try to ferment. Good afternoon Mike. Mine came out a little thin so I reduced down. I measured this sauce before and after adding the vinegar. Do I need to start over? Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes. To make a non-fermented version, I would skip the brine, as the recipe already includes salt, but add about half the amount of water. If you were doing the non-fermented version of this recipe would you still include a brine mixture (1 quart water + 3tbsp of sea salt) or would you exclude it? I think you’ll get some variation in color depending on the colors of the peppers, tomatoes, and even the peaches. With this recipe, there are a lot of ingredients, so I found it easier to blend first. Do you still add vinegar if you’re fermenting or do you just rely on the brine? Hot enough to leave a noticeable and several minute lasting tingle, but otherwise, not overwhelming. No problem. I note that my sauce is a lot darker than yours. Drink the beer and save the bottles. Why not just bottle it and put it in the fridge? The origin of the peach pepper. Decided to give this recipe a try from the Scotch Bonnets I grew this year. Flavor is really nice, balanced, not too hot. Get yourself a ph meter from Thermoworks today, Swing Top Glass Bottles, 8.5 Ounce – Set of 4, The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce), Excellent flavor – I’ll let the hot sauce sit for a week or so to really bring out the flavors. Or can it. Super happy you enjoyed it. LOL. Last winter, I clipped the recipe for a holiday Peppery Peach Sauce from the pages of Better Homes and Gardens magazine. Looking forward to trying it again after a week or so. Here are answers to some of the most common questions I get on other sauces: It should keep a few months easily in the fridge, or even longer. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Your email address will not be published. Cook down about 6-7 minutes, until softened. I have a link on how to make hot sauce from dried pods that you can check out. Try chopping the peppers larger next time if the bits keep rising above the surface. Goes well on just about anything including eggs and tacos. I’m wondering if that’s enough brine for the fermentation since it’s covered, but only has half the brine amount. Glad you liked it. Hi, Cindy. Or, reverse the order and process the ingredients first with water to your consistency preference, then simmer the processed sauce. Add peppers and onion and stir. I like to keep mine in the refrigerator, though, for longer keeping. Combine all the ingredients together in a high powered blender or food processor and process until … Hi Michael, writing to you from Peachland BC Canada. It’s now been a little over two months and the sauce has lost about 20% of it’s heat. Please let us know how it comes out! As I mentioned, this is a fermented hot sauce, which you’ll find in the cooking directions below. Hi Tara – We’ve only made this sauce as written. Robert, yes, you can still process it. Her specialties are baking, desserts, vegetables and pasta dishes. Martha is part of the husband-wife team that creates A Family Feast. Have I lost 1 jar of sauce to be? An excellent suggestion, George! I’ve been successfully (mostly hahaha) fermenting lots of stuff for a long time (everything from veg to meat) but always know that I need to learn more. I am a happy affiliate. Hi, Jessica. Did I do something wrong and/or could this have been prevented? Simmer it, then process it. Hi Phyllis – You can absolutely eat the sauce right away – just store it in the refrigerator. I will be trying this sauce. Incredible marinade for Baby Back Ribs and Pork Tenderloin. And if you do decide to can any leftovers, I would suggest reheating it to boiling before canning in the jars. I love it spicy, and hopefully you do, too. Let me know how it turns out for you. Do you think it would be okay to add them to the habeñeros to make the 6oz.? And – click here to see our recipe for Peppery Peach Glazed Pork Tenderloin – this sauce is fantastic with pork! Is one size better than another? Also – Learn How to Ferment Chili Peppers Here. I would like to see it reduced by half but know I might sacrifice texture and or flavor. I’d like to double the batch. Hey, Josh. I would like to make this for a special dinner for friends. But I saved the recipe – with the idea of trying it when sweet, juicy, fresh peaches are in season…and that time is now! If kahm yeast still grows, you can still just skim it off. 2 tablespoons cilantro, chopped. Comment regarding your recipe for fermentation: Once fermented – the sauce is pretty much ‘bombproof’ (ph, salt and dominant bacto)…. It is nice and sweet and it has that awesome FIERY kick from the Scotch Bonnet peppers that we all crave. You may need to burp your container, though. To make a non-fermented version of this hot sauce recipe, just skip the brine process and start with fresh ingredients. Peach-Scotch Bonnet Hot Sauce - Recipe - Chili Pepper Madness You’ll know it has gone bad if you notice fuzzy mold growth and/or if you notice a fetid odor. You might need to use some sort of a culture starter. I did battle the top fermenting yeast but I won. Add a bit more water until you reach the consistency you’d prefer. Thank you for your response. Peach N' Pepper Grilling Sauce (12 FL.OZ. Scott. You do run risk of contamination each time you open the jar, yes, so be quick and use best cleanliness practices. I used habaneros from my garden and fermented for almost three weeks. A gourmet blend of Georgia peaches, Vidalia onions and hot chile peppers for great flavor and subtle heat. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. Dan, I used ground green cardamom. Well, things look really good so far. Thank you. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. I fermented only 1 week. Learn how your comment data is processed.