Do you still add vinegar if you’re fermenting or do you just rely on the brine? I grow a lot of yellow tomatoes, like Kellog’s Breakfast tomatoes, and those affect the color of my sauces for sure. Awesome site, recipes, guidance and inspiration. Let me know how it turns out for you. Tim, you’re most likely smelling the sour smell of the ferment, which is common in fermenting. It will definitely continue to develop flavor in the extra week. It probably did not go bad. I like to keep mine in the refrigerator, though, for longer keeping. Repeat with remaining peaches. Tim, you can usually skim things off of the top, but if you have mold inside the ferment, that’s not good. Andrew, yes, the mash needs to be below the water. Refrigerate and enjoy. Good question, Josh. I do so so stop the fermentation process, but you can skip it to keep the probiotic benefits. Learn how your comment data is processed. Add peppers and onion and stir. Just keep it refrigerated, but you may need to burp the bottle/jar on occasion. The best thing to do is use some sort of weight to keep it all down, like a baggie filled with water. Amazed? The consistency is perfect, the color beautiful and the taste is off the charts. Mine came out a little thin so I reduced down. I searched the internet and found you, Mike. It’s all about the acidity. Hey Mike! That’s a good size. I am a happy affiliate. An excellent suggestion, George! No problem. Yes, still add the vinegar. You might need to use some sort of a culture starter. Best Hot Sauce Sign up here for our monthly *HOT Sauce* DONATION! Tastes even better if you leave it mingle a week or longer. When I smell the ferment it smells like alcohol. A quick response, especially if salvageable, is greatly appreciated Water, Cane Sugar, Red Chili Puree, Peaches, Vinegar, Green Jalapeno Peppers, Salt, Vidalia Onions, Dehydrated Tomato, Cayenne Pepper, Xanthan Gum, Erythorbic Acid, Polysorbate 80, and Capsicum Oil. Pour processed peaches into a heavy-bottomed 6 quart saucepan. Shocked? Has that happened to you? No more commercial hot sauces for me! 1 tablespoon honey. The mash is much thicker than the others but still liquid enough to easily stir. Brine 1 qt spring water and 3T sea salt plus 4 oz brine to cover Thanks. I fermented only 1 week. After years of dissatisfaction with commercial hot sauces, I decided to make my own. Cook down about 6-7 minutes, until softened. I did not close the jars tight and after a week, replaced the covers with a saucer. Cool, then process with a food processor until nice and smooth. I made a mash a couple of weeks ago containing: We're so glad to have you join us in the kitchen! Wash the Red Habanero Peppers and remove the stalks and seeds. Yes, you can make this with serranos. Has my ferment gone bad? I used habaneros from my garden and fermented for almost three weeks. Great, Jessica! All demo content is for sample purposes only, intended to represent a live site. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. Thank you for the great recipe and the excellent tutorial. This looks really delicious! Or, reverse the order and process the ingredients first with water to your consistency preference, then simmer the processed sauce. Thank you. The other components add depth to the delicious… I’d like to double the batch. They’re 8 weeks in. Peach N' Pepper Grilling Sauce (12 FL.OZ. (This should yield approximately 5 cups of peach puree.). Reduce heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes. / 370 ml): A tasty blend of peaches, vidalia onions, pureed hot peppers, and vinegar make this a must-have grilling sauce. Will these work if I hydrate them, and do I need to adjust the amount I use? ½ cup yellow onion, chopped. Bring contents to a rolling boil. Just be sure to use proper canning/jarring safety procedures. However, you CAN make this without fermenting if you wish. This site uses Akismet to reduce spam. It is nice and sweet and it has that awesome FIERY kick from the Scotch Bonnet peppers that we all crave.