Preparation

When peach season explodes across the South, fermentation is the answer to preserving that fleeting sweetness. This hot sauce captures summer in a bottle, with wild lactobacilli turning fruit sugars into complex, tangy funk.

Fermentation Process

1. Combine peaches, chilies, garlic, salt, and peppercorns in a clean quart jar.
2. Pour filtered water over the mixture, leaving 1 inch of headspace.
3. Weight down the solids with a fermentation weight or small jar to keep everything submerged.
4. Cover loosely with a cloth or fermentation lid and let sit at room temperature for 5-7 days.
5. Burp the jar daily and taste after day 5—you want funky but still fruity.
6. Once fermented to your liking, transfer everything to a blender.
7. Add honey and apple cider vinegar, then blend until smooth.
8. Strain through a fine-mesh sieve if desired, or keep it rustic.
9. Bottle in sterilized jars and refrigerate for up to 3 months.

The sauce will continue to develop flavor in the fridge. Use it anywhere you'd use regular hot sauce, but expect compliments.