The deep flavor of ripened yellow peaches paired with the aggressive sting of the notorious ghost pepper. Proceed with caution, it’s dangerously delicious.

The hottest of the trio of my fermented hot sauces, Peach and Ghost Pepper happens to be the most flavorsome as well. The yellow peaches and honey help to tone down the intense heat of the ghost peppers without extinguishing it completely. Together they create a mouthwatering sauce that you're going to be obsessed with. It might be a tad dangerous for your precious taste buds but it’s positively too delicious to put down. 

1 ½ TBSP kosher salt

1 ½ TBSP granulated sugar

1 clove of smashed garlic

1 tsp of raw honey

¼ of a large white onion sliced

2 yellow peaches, peeled and chopped

3 ghost peppers, deseeded and chopped

1 tsp black peppercorns

Filtered water

In a wide mouth quart jar, combine salt and sugar. Put enough water in the jar to dissolve the salt and sugar but don’t fill the jar. With the lid on, shake the jar vigorously to dissolve. Pack the jar with the rest of the ingredients. Top with water until everything is submerged, leaving a ½ inch of headspace in the jar. Seal with the lid and give another vigorous shake, loosen the lid slightly. Store the jar in a cool dark place for a week.

Check the jar everyday for signs of fermentation. As well as checking for signs of life, take off the lid everyday to expel any trapped gas that occurs from the fermentation process. During this time, make sure mold is not forming on the surface. If you see a slimy white film floating on top that’s ok. Those are the natural colonies of yeast forming. But if you see signs of furry mold or a smell of rotting vegetables, discard and start again. The jar should smell like vinegar, peppers and peaches, nothing else! 

After a week, your peppers and peaches should be soft with the water bubbling. Take a mesh strainer and large bowl, strain everything away from the brine. Put all of your solids into a blender and add a ¼ cup of your brine.  Blend until everything is liquefied, if needed you can add more brine to make it smoother. 

Once you have a consistency you like, pour sauce into a glass jar or bottle and store in the fridge. Let sit in the fridge for at least a day before consuming. Shake well and enjoy! The sauce is marvelous on tacos, eggs or on your choice of meat.

*Notes: You can make your hot sauce as runny or chunky as you like. The consistency can be changed by leaving out or adding in brine.

I leave the hot sauce in the fridge for at least a day to hinder the fermentation process and so the flavors have a chance to mellow.