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.
