Step 1

Tip: chili peppers are hot, we strongly recommend wearing gloves while preparing this recipe.

Step 2

Pack peaches, peppers and onion into fermentationjar.

Step 3

Combine salt and water, stir until salt is fullydissolved to make the brine.

Step 4

Add fermentation weight and pour in brine to cover,peach, peppers and onion should be fully submerged. Questions aboutfermentation weights? Check out our Fermentation Weight Guide.

Step 5

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for2-3 weeks at room temperature out of direct sunlight.

Step 6

Add peaches, peppers and onion to blender with 1 cup ofthe fermentation liquid. Blend until smooth and then add white vinegar totaste. Hot sauce will keep refrigerated for at least 2 months.