This sauce is smoky, herbal, and with just the right amount of heat to make this a versatile, everyday hot sauce.
The recipe:
1lb poblano peppers
2lbs mix of Anaheim, jalapeno, and habanero peppers
Slice in half and cold smoke for 1 hour, then raise smoker to 350F and continue to smoke/cook for about 15 minutes. Let cool.
1 medium yellow onion and 8 large garlic cloves, chopped and sauteed
4 peaches, quartered and sauteed
3 limes, peeled and chopped, then lightly sauteed
Remove stems from all peppers and seeds from habaneros (could also be done prior to smoking)
Place all ingredients in fermenter, packing in tightly. This all fit in a 2L Mason jar, for me.
Dissolve 12.5g sea salt in 2 cups / 500mL filtered water for brine.
Place fermentation weight in fermenter, then top up with brine, so all ingredients are covered, but leaving some headspace at top.
Let ferment in warm location, out of sunlight, for 2-3 weeks.
Strain ingredients from brine.
Puree in blender, adding 1 cup apple cider vinegar and 1 ½ cups brine. Adjust quantities to achieve desired viscosity. Add about 2 cups total of fresh cilantro and/or parsley.
Package in desired vessels and refrigerate. Should easily last one year in fridge, if you don’t eat it by then!

Get Star San for sanitizing your jars: [ Ссылка ]
Here's a similar mason jar funnel: [ Ссылка ]
A great airlock and fermentation weight combo: [ Ссылка ]

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