It's my first year growing Scotch Bonnet and Sugar Rush Peach, so I decided to make a Caribbean-style hot sauce with peaches, chayote (christophene) and spices associated with the islands (ginger, nutmeg, etc.). It's calibrated for about 35k SHU, so it's spicy but wholly edible. Getting good reviews from friends and family. Fermented for two weeks and blended, ph below 3.5. Shelf stable and super inviting color. I just fermented the second batch in a 2 gallon bucket and it produced a full case. Super straightforward and would encourage anyone to give it a go!
by KindaTechnical
10 Comments
https://preview.redd.it/66ft15yxiohf1.jpeg?width=4080&format=pjpg&auto=webp&s=c004c8b49038c06c4445bcbb4cbd1facb471a2e3
I like the labels, I need to fancy mine up next bottling.
Great looking label!
Want
Hell yeah I’m looking to do some habanero peach in the coming days. I’m a first timer here too.
I’ve always loved peach hot sauces, I bet it tastes amazing! Way to go bro!
Never heard of a peach hot sauce that sounds fantastic, I love a taste of the Carribbean. I have some Jamaican peppers growing soon may repeat something similar for myself. I’m intrigued as to you mention “calibrating the sauce to 35k SHU” how do you go about doing that ? I’d be interested in the calculations so I can apply it to my own creations if you don’t mind explaining it to me that is
Mm chayote, good call!
Nice! Chayote as a hot sauce ingredient is intriguing and definitely caught my attention.
How many peppers per bottle do you think?
I’m getting a subtle peach pie vibe off of the description, it sounds goood! I put things like little pinches of ginger and other spices into a lot of my recipes. I’m not making hot sauces though, I just recently started following this sub.