/ 370 ml): A tasty blend of peaches, vidalia onions, pureed hot peppers, and vinegar make this a must-have grilling sauce. As I mentioned, this is a fermented hot sauce, which you’ll find in the cooking directions below. Yes, still add the vinegar. Toss the peppers into a food processor. Dan, you can fit quite a lot in a 32 ounce Ball jar. Shocked? I hope you find it helpful! Sauces made with fermented chili peppers will last even longer. 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. Incredible marinade for Baby Back Ribs and Pork Tenderloin. Add sugar, nectar, apple cider vinegar, lemon juice, chile pepper, salt and garlic to the saucepan with the peach puree. You’ll get a different final flavor and color, but it will still be quite delicious. This site uses Akismet to reduce spam. It probably did not go bad. I’ve done some experimentation as well and I’ve noticed some batches aren’t as cloudy as others, even though they’ve got almost exact same ingredients. Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I don’t know if I’d describe it as bad, but it is pungent. You really didn’t do anything wrong, as it is really tough to have a perfect ferment every time. The recipe looks great. Flavor is really nice, balanced, not too hot. After two weeks I still don’t see any fermentation action. Robert, yes, you can still process it. Thank you for such a quick response. Very happy you’ve found some hot sauce recipes you love. At the time, this delicious sauce was shared as a great gift idea for the holidays – with the jar of sauce wrapped in a decorative ribbon alongside a vintage basting brush. Pack them into a large jar, leaving at least 1 inch of head space. It’s pretty normal, though. Let me know how it goes. I do both fermented and canned hot sauces. Think I can fit it in a 32oz Ball Jar? Usually it is called aji pepper, but … If you try this recipe, please let us know! Get yourself a ph meter from Thermoworks today. Tim, you can usually skim things off of the top, but if you have mold inside the ferment, that’s not good. Simmer the ingredients to break them down, then process it. It’s still hot, but not like it was. Alternatively, you can DRAIN the entire brine after the fermenting period, then add only the fermented peppers and remaining ingredients to a pot to boil, along with 1 cup of water. Cook down about 6-7 minutes, until softened. ½ teaspoon cumin. Dried pods are typically 1/4 the weight of fresh. I think I’ll do it tomorrow. Thanks, I appreciate your letting me know. Tim, you’re most likely smelling the sour smell of the ferment, which is common in fermenting. Goes well on just about anything including eggs and tacos. Absolutely. I now have three more of your recipes fermenting and I look forward to tasting them. The origin of the peach pepper. 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? If the mash rises am I supposed push it back down? Just skip the fermenting parts of the recipe and make it per the rest of the directions. Looking forward to trying it again after a week or so. The mash is much thicker than the others but still liquid enough to easily stir. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. They’re 8 weeks in. All demo content is for sample purposes only, intended to represent a live site. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images. I’m always learning…. Is the sauce no good anymore? I did have a bit of the yeast growth, not much. Or, reverse the order and process the ingredients first with water to your consistency preference, then simmer the processed sauce. You are correct about the boiling, Kelsey. Anyway thumbs up to you and your website. The other components add depth to the delicious… Excellent, DaveK! I love to make my own homemade hot sauces, and do so frequently, and of course you can check them out here – Hot Sauce Recipes. Also – Learn How to Ferment Chili Peppers Here. I tasted this sauce more than 5 minutes ago and the part of my tongue that it touched is still frickin hot. Let me know how it goes. ha-ha. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Just beware of those signs of rot or infection. If the film is more fuzzy, then that is mold and you’ve lost your batch, but it sounds more like kahm yeast. That’s great, Brett. While the peach sauce is simmering, sterilize 6 to 8 1-cup (half-pint) canning jars, lids and covers. I always love to see all of your spicy inspirations. A quick response, especially if salvageable, is greatly appreciated Add peppers and onion and stir. Yes, you can make this with serranos. Thanks, Debra. Some brines will become cloudier than others. Similar green or black? ½ cup orange juice. The best thing to do is use some sort of weight to keep it all down, like a baggie filled with water. See our page, “.