Version 1
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.
Version 2
Similar to version 1, since it tasted really nice. Made 2026-06-28 Recipes: Basic chili ferment for hot sauce and UFO peaches
Chilies were bought at Lucu Foods Malmö, washed, deseeded and cut in large chunks. Onion was cut in large chunks, garlic cloves were peeled. Everything put in a large jar, then covered with brine, vine leaf, and weighed down with glass weights.
Fermentation during quite warm weather, it’s >25C in the apartment.
- Day 1: Not much happening yet.
- Day 2: It gets cloudy and the room starts smelling of garlic.
- Day 3: Cloudier, very garlic smell in the room.
- Day 4: Cloudy liquid, some garlic cloves floating on the top but no yeast or mould. Taste of liquid is delicious - spicy, salty, a bit acidic, YUM. Not funky yet though, so leave a another 1-2 days at least.
Photo from day 4:
Harvested and turned into chili sauce on day 8.
- Strained all fruits (UFO_peaches) and poured away liquid.
- Strained all vegetables and kept two jars of the liquid because it’s so delicious. It’s in the fridge, maybe I can use it when cooking - it’s quite spicy.
- Blended fruits and vegetables separately in the thermomixer to a fine pulp (setting 9 for 30 sec).
- Mixed fruits and vegetable pulps together, thinning it slightly out with the chili water. But I wanted a quite thick sauce, so I didn’t use much of the water.
- Added a bit of apple cider vinegar to taste (maybe 50 mL?), zest of one orange, and a bit of ground coriander.
- Poured everything into a pot (could’ve kept it in the thermomixer…) and heated up at low-medium heat until bubbling. Left it bubbling for about 10 min to kill microorganisms and stop fermentation.
- Poured the hot liquid into clean glass jars and bottles that were rinsed with diluted Starsan beforehand.
- Kept at room temperature to observe if they would be very pressurised - so far, 1 week later, it has been fine.
I didn’t measure how much chili sauce I got out of it, but about 1L? It’s very good chili sauce, nicely fruity and a good spiciness level for me that is a bit punchy but doesn’t linger for ages. The orange zest is more prevalent than the peaches, next time reduce a bit or skip? It’s a quite clean tasting chili sauce since I didn’t add any other spices. Very nice with grilled stuff, e.g. Quorn pieces. Want to try “fish” tacos with it as well, as suggested by our Mexican neighbour Carlos (who also got a bottle).