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

Such a good tip!

Awesome!!!!

It's so delicious! Glad you like it 🥰

That sounds delicious!!!

Thank you so much!! I love hot sauces too and have some new ones in the works!

Love mango hot sauces! That will be so good!

Right?! The options are endless! It's so much fun experimenting with different peppers, fruits, and other ingredients.

YES! This is the best comment ever. Thank you so so much. Straining is great for a smoother consistency. You'll still need to give it a shake before using (most commercial hot sauces use xantham gum to stop that separation)

💕💕💕💕💕

Awesome!! Keep us posted on your blackberry version!!

Thanks for watching!!

Fruit is definitely a little trickier but totally possible (and delicious!)

The sugar is still what is fermenting, its just lacto turning the sugar into lactic acid rather than sacchro turning sugar into alcohol.

Enjoy!

We sell these bottles at FarmSteady.com!

So glad you enjoyed it! 💕

Thanks so much!!

We love all the hot sauces. But adding in fun fruits is sort of our favorite.

Thank you so much! We're glad you're having fun with our kits :) When it comes to vinegar, each one has their own flavor profile which can definitely impact the outcome of the recipe. It depends on preference and what other flavors are being used in the recipe! To achieve the longest possible shelf life we recommend following our recipe and storing in the fridge where it can last for months! Hope this helps and happy fermenting!

Thanks. It really is tasty. A little sweet. A lot of hot. We like this sauce a bunch.

Any fruity medium heat fresh pepper will work. For higher heat habaneros are great (but use fewer so it doesn't overpower the peach flavor!)

It keeps for months refrigerated!

You could use just about any pepper! If they are 8 grams a piece you would need approximately 85, however, it doesn't need to be exact. Just enough to fill up your fermentation jar. We would also recommend wearing gloves if you decide to go with peppers that spicy!

Yes, but it will still keep fermenting. We move it to the fridge to halt that because a little bit of sweetness is delicious in a hot sauce.

You can find them on our website here :) farmsteady.com/products/hot-sauce-bottles?variant=39692302549167

Thank you!! We've toned down the music in newer videos for that reason. :)

@@FarmSteady hhhhhhh

Hi Seth! This video we use habaneros (you can sub in peaches for the mango!) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlRoxI8dojs.html

That sounds amazing!!! We'll be adding the hot sauce bottles to farmsteads.com soon!

It will keep for at least 2 months refrigerated!

@@FarmSteady Hello! I had a quick one on the same lines - How can we ensure a minimum expiration of 6 months (more the better) without using preservatives if we were to produce these for commercial purposes? Your inputs would really help 😀😀

Thanks Joel! And definitely working on getting some new music in there :)

Or no music. The frenetic music and fast forward vid is a little trigger-y.

For a hotter sauce habaneros are great. You can also use jalapeños but we love red or orange peppers in this sauce for the color!

Hi there! This sounds like it could be Kahm yeast--did you use the airlock and fill it with water? Feel free to snap a picture and send it to us: info@farmsteady.com

Hopefully we're not too late but yes, you definitely can!

We mix in 2 tbsp of salt with 1 quart of water for this recipe!

You'll want to store them in the fridge. Refrigeration slows down fermentation so the hot sauce doesn't get too sour.

It's a great question! And yes, store at room temperature (out of direct sunlight) for two weeks.

We designed it! And include it in all our fermentation kits: farmsteady.com/shop?category=Fermentation+Kits

Awesome question. Yes. You can absolutely use your canned peaches (good job on that, btw). Couple things to keep in mind. When canning, you're sterilizing your fruit. Whereas with fermentation, you're creating a perfect environment for the good yeasts and bacteria on your fruit and veg to thrive. So while your peaches won't have that good bacteria on them, the rest of your veg and your homegrown Fresno peppers will have plenty--and that is what will get your ferment started. With that said, if you have any brine from an existing ferment like another hot sauce or sauerkraut, you could add a little to this ferment to give it a kickstart. But totally not necessary if you don't have any on hand. The last thing to take into consideration is the amount of additional sugar in the peaches you canned. You don't want a ton of extra sugars in your hot sauce. So you may want to add just a bit less peach to this recipe to account for the extra sugar and for the extra concentration of flavor that canning can provide.

At least 3 months refrigerated!

1/2 gallon!

Thanks for the tips Ron. The hot sauce videos definitely end up being the longest with all the chopping, blending and pouring but you get hot sauce in the end so it’s worth it 🌶🔥

Same here. You can definitely add xantham gum to aid with separation. We just shake the bottle before using.

We use kosher salt in our recipe but as long as those don't contain iodine they will also work!

Great question! Adding vinegar won’t kill the probiotic bacteria, it just lowers the pH making it more acidic (which we like for both flavor and that it keeps longer in the fridge). And if you are using vinegar with the mother that vinegar is alive too. You can certainly make quicker cooked, or oil based hot sauces, we just love the complex flavors that fermentation adds.

@@FarmSteady thanks! I guess I'm just confused how if fermentation stops the bacteria lives, hmm

FarmSteady hello, so if use RAW apple cider vinegar right before blending. It won’t kill the beneficial bacteria? I always thought it would because i use vinegar to clean any produce I eat except if it’s from my yard, can I use the RAW apple cider vinegar? Will it affect my product in anyway? I’m wanting to make hot Portugal and cayenne pepper sauce maybe even add some fruit, I’m weary about the fruit because it doesn’t come from my yard. Thanks

@@licketysplit6234 No, vinegar does not kill bacteria or stop fermentation. The only way to have living probiotic bacteria in a shelf stable hot sauce is to get the Ph way down below 4 during fermentation and also possibly adding vinegar to make it even lower....but you need to be monitoring the mash during fermentation to ensure the process is completely done and no longer creating gas. This can take months and I am not patient enough for that. So I just cook my sauce when I am done and bottle it hot. No need to store it in the fridge after and if I need probiotics I just eat some yogurt. I feel zero need to get that from a hot sauce.

Would be quite the talent!

A super strong blender helps. You can re-blend the solids and have them go through the strainer again if you want a strained sauce. Or thin it out with more brine or vinegar.

You're a mindreader! We love mango fermented hot sauce (and will have a video going live in a couple weeks!)

You can totally leave it out and just blend with the fermentation brine. We like the sharper acidity notes that vinegar adds but can totally be skipped.

It will keep months refrigerated.

@@FarmSteady what if we start own bussiness ..

Absolutely! And we just came out with a Mango Habanero Fermented Hot Sauce Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlRoxI8dojs.html

When you're blending use less brine or vinegar for a thicker hot sauce.

A friend did! But we need some more tunes ;)

Great question! We use refrigeration to slow the fermentation without killing the good-gut bacteria in the hot sauce.

We've haven't tried but that sounds delicious!

Great question. Lactobacillus can survive in pretty acidic environments (it survives your stomach to get down into gut). But the lower pH that comes with vinegar makes your hot sauce less hospitable to other baddies that may make it spoil.

Great question! We use refrigeration to slow the fermentation without killing the good-gut bacteria in the hot sauce.

We like the flavor after 2-3 weeks (and are a bit impatient) you can definitely go longer!

That's a good method!

We'll need to try this!

@@FarmSteady Depending on the pepper complement it could range from "sweet and a bit ornery" to "molto explosivo"... I can imagine that pineapple, peach and mango, and maybe even papaya, random citrus and star fruit all might like to hit the playground on this one. Could be tasty on peacock, cornish game hen, iguana or road runner... Ever see "Six Days, Seven Nights" with Harrison Ford and Anne Heche? Harrison bags a peacock, and grills it with tropical fruits, alcohol is involved. Anne is initially aghast at the prospect of eating peacock but tries and enjoys the impromptu offering. Sounds good...

I definitely could benefit from some sharper knives!

Thank you for the feedback! We'll keep it in mind for future videos. Glad you found the content useful :)

And next batch we're going to try and grill the peach first!

@@FarmSteady I'm taking cover until I see a fire extinguisher nearby... this is the best of dangerous cooking. And not just over open flame...

Sorry! We toned it down on the newer videos! 😬

We've updated the music in newer videos to be less invasive!

We've updated it in newer videos to be less invasive!

If you viciously hate onions, by all means leave them out. You'll still have a fantastic hot sauce.

Take a deep breath, buddy. Sheesh.

The best thing about cooking in general is how personal it can be. If you don't like an ingredient, just leave it out or substitute it for something else. You'll find that applies in much of life as well.

@@runlevelzer0 YES!!!!

only little kids wine about onions.

For a thicker hot sauce you can totally reduce the amount of brine when blending. Or xanthan gum would absolutely work to thicken/stabilize it.