Lacto-Fermented Peach Jalapeno Hot Sauce
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Fresh peaches and a mix of peppers makes the perfect summer sauce. The juicy peaches taste fresh picked and balance the heat of the peppers. This mild, sweet sauce is great slathered on a sandwich, in a wrap or the final touch on summer tacos. Using a simple fermentation process, you’ll get digestive health benefits, too.
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Equipment
- Vacuum Sealer Bag
Ingredients
- Peaches
- Jalapeno Peppers
- Water
- Salt
- Serrano Peppers optional for extra heat
Instructions
- Clean and cut ripe peaches. Cut and remove seeds from jalapenos. You can add some curry leaves as I did, any other spice if you’d like. Or try chopped onions for a more savory flavor.
- Weigh the peaches and peppers in grams. Multiply by .03 to determine how much salt (in grams) you need to add.
- Place produce and salt in a vacuum bag. Shake to mix in salt and spread evenly in bag. Use the vacuum sealer to remove air and seal.
- Once the bag puffs up, your peaches and peppers are fermented. You can also wait a few days to enhance flavor.
- Place peaches and peppers in jar and refrigerate. When you’re ready to use the sauce, take out the portion you need and process in blender until smooth.
Notes
- Like it really hot? Or not so hot? Adjust the number of peppers to your liking.
- Try adding this sauce to salsas or sauces to add more dimension/make store bought versions your own.
- Use as a quick marinade for meats or vegetables.
- You can use this fermentation method to experiment with other fruits. Try substituting fresh mango for the peaches and blend in fresh herbs, like cilantro.
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