If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. This is a fermented hot sauce that features the most incredible balance of naturally sweet and spicy flavors. Scotch bonnet peppers have an inherent fruitiness that is complimented by the peaches, making this a truly killer combination. Drizzle it on anything you want - we’ve found that chicken and fish pair with it best. Add the brine. Mix 1 quart unchlorinated water with 3 tablespoons of sea salt. Pour just enough of this brine over the mixture to fully submerge it, pressing it down a bit as you go. It’s important to keep the mixture covered with brine to avoid spoilage. Check this daily! Ferment. Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. I fermented for 10 weeks. Ideal temperatures are between 55-75°F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. Blend. Cool to room temperature, then process with a food processor until nice and smooth. Enjoy! Pour your scotch bonnet hot sauce into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if you leave it mingle a week or longer. The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate. Simmer the ingredients to break them down, then process it. Add a bit more water until you reach the consistency you’d prefer. Or, reverse the order and process the ingredients first with water to your consistency preference, then simmer the processed sauce.
