How to Make Fermented Peach Hot Sauce with Fresno Peppers | Homemade Hot Sauce Recipe

Cut the peaches in half, roughly chop them, and remove the pits.

Repeat the chopping process for all peaches.

Wear gloves when handling Fresno peppers.

Remove the tops of the Fresno peppers and roughly chop them, seeds included.

Dissolve 2 tablespoons of salt in 1 quart of water and whisk together to make the brine.

Pack the fermenter with layers of peppers, peaches, and chopped onion in any order.

Finish with a layer of peppers to keep the peaches submerged.

Pour the brine into the fermenter and top with a lid and airlock.

Let the mixture ferment for 2 to 3 weeks.

After fermentation, transfer all the peppers, peaches, and onions into a blender, leaving the brine behind.

Add 1 cup of the brine and 1 cup of white vinegar to the blender.

Blend the mixture until smooth.

Pour the blended hot sauce into bottles using a funnel, being careful not to overfill.

Clean the tops of the bottles and add in your dosers.

Cap the bottles and store in the fridge.

Equipment Needed

Spice Level: