PEACHY KEEN
PEACHY KEEN
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This is a massively fruit-forward sauce with a subtle whisper of smoke and a gentle, warming heat. We built this on a mountain of sweet, fresh peaches fermented alongside fresh ginger and garlic. To give it depth, we lightly smoked homegrown Sugar Rush Peach chillies before adding them to the mash. It starts off sweet, tangy, and bright. While the sheer volume of fruit mellows out the overall burn to a very approachable 2 out of 5, we dropped in two Trinidad Scorpion peppers just to remind you that this is a hot sauce and not a fruit salad.
How we're using it
This sauce balances heavy stone-fruit sweetness with a light, savoury smoke and mild heat, so it shines when paired with foods that need a bright, zesty lift.
Try it on: Cheese Boards, Pizza, Glazing & BBQ, Crispy Chicken Wings and Breakfast or Brunch.
How we made it
This sauce relies on a carefully controlled two-stage process. First, we took our Sugar Rush Peach chilies and gave them a light wood smoke to lock in a delicate, savory flavor.
Because the smoke kills the natural bacteria, we combined them with 2kg of fresh peaches, raw ginger, garlic, and those two Scorpion peppers in a 2% salt vacuum bag.
The wild bacteria on the fresh fruit kickstarted a hyper-active lacto-fermentation, deeply integrating that Scorpion heat while converting the natural sugars into a complex, tangy acid.
After the ferment, the entire mash was hot-blended with a bright hit of white and red wine vinegars. A touch of sugar and citric acid was added at the end to lock in that vibrant, fresh fruit flavor and perfectly balance the lingering, smoky warmth
Ingredients
Fresh Peaches, Smoked Sugar Rush Peach Chilies, Trinidad Scorpion Peppers, Fresh Garlic, Fresh Ginger, White Vinegar, Red Wine Vinegar, Sugar, Citric Acid, and Sea Salt.
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