Plan: Make a simple chili sauce base, ferment, then mix together with the fermented peaches (UFO_peaches) to get a nice, fruity condiment.
Buy chili peppers (from Day2Day, Helsingborg, 2022-08-13):
8 green Jalapeno peppers (225 g, 20.25 SEK)
Taste: grassy, not very spicy
13 yellow peppers (120 g, 4.79 SEK) fruity, quite spicy, long lingering spiciness
9 red Haparino peppers (110 g, 13.19 SEK) very fruity, medium spicy, very cough-inducing
Recipe: Basic chili ferment for hot sauce and UFO peaches
_I had burning hands, fingers and esp. fingertips (under the nails) for two days afterwards. Wear gloves next time!! Even though the chilies themselves don’t seem so spicy initially. _
- 2 days (20-25C): Cloudy and bubbly
- 7 days (20-25C): Smells nicely of chilies and garlic. Not too strong. Harvest.
Drain and pour away the brine (it’s too spicy and I don’t need so much liquid). Proceed to make two different sauces.
Fermented chili sauce with fermented peaches
Blend half of the fermented chilies in a blender with 60 mL of apple cider vinegar, 60 mL of water and all of the previously fermented peaches (UFO_peaches) that were stored in the fridge for a few weeks (drain away brine before adding).
Add a few good pinches of salt. Heat up in a pot to simmering and leave for 2 min. Then fill hot into sterilised jars, close, turn jar upside and leave until cooled down. Then store in the fridge.
Fermented chili sauce with orange zest
Blend half of the fermented chilies in a blender with 30 mL of apple cider vinegar. Add a few good pinches of salt. Add one package of Dr. Oetker orange zest for baking:
Heat up in a pot to simmering and leave for 2 min. Then fill hot into sterilised jars, close, turn jar upside and leave until cooled down. Then store in the fridge.
