Smoky, sweet, sour, hot, and a touch of bourbon! This sauce is a delight!
The recipe:
3lb total peppers, comprised of:
1lb scotch bonnet peppers
2 large jalapeno peppers
2 orange bell peppers
2 yellow bell peppers.

6 garlic cloves
4 peaches
1 large white onion
2 large carrots
Cut off stems of peppers, peel and half carrots, half and pit peaches, peel and slice onion
Smoke all produce for 45 minutes, then grill to char.
Remove most seeds from all peppers.
Puree all produce in blender (you might need to do this in batches, like I did), adding slight amounts of filtered water to ensure blending.
Add in 2tsp kosher salt and 3 tbsp maple syrup.
Pour sauce into sanitized fermentation vessel with an airlock, topping up with a layer of 2% brine (I mixed 100mL filtered water with 2g sea salt).
Ferment in warm area for approximately 3 weeks.
Blend sauce with:
3oz Bourbon
Juice of 4 fresh limes (around ½ cup)
1 cup plus 2 tbsp Apple cider vinegar (with mother)
Package in sanitized mason jars and refrigerate.
Should last up to a year in the fridge. Enjoy!
Get Star San for sanitizing your jars: [ Ссылка ]
Here's a similar mason jar funnel: [ Ссылка ]
A great airlock and fermentation weight combo: [ Ссылка ]

свернуть