Method

Makes 1 litre

Wear gloves when handling and processing this!

In a blender smash up the peppers, garlic and onion with a little of the brine to roughly break up. We are not trying to get a smooth puree just a rough increase in surface area

Top up with the rest of the brine to submerge the vegetables and leave to ferment for at least 2 weeks

After fermentation strain the mash reserving the brine which will be very hot and very active

Roast the stoned peaches with 3 cloves of smoked garlic, the pink peppercorns and the olive oil at 180ºc for 20 minutes to soften and caramelise

Combine the peaches, peppercorns, strained mash and 100ml of the strained brine in a blender and process to a smooth purée (add more brine to achieve your desired consistency but don’t go too loose as vinegar will be added later)

**Wear gloves and cover your face for the next step**

Tip the puree into a saucepan, add the honey and vinegar and cook on a low heat stirring for 30 minutes; taste to adjust the seasoning and add salt if you desire

This will be insanely hot so taste very small amounts

After cooking and seasoning blend the mixture again to ensure it is super smooth then bottle and store

If you are checking PH this one will be around 4 so aim for that and it will be very safe and shelf stable

Ingredients

Dried carolina reaper peppers 30g

Smoked garlic 1 bulb

White onion 75g

Peaches stoned 400g

Pink Peppercorns 5g

Olive Oil 50ml

Blossom honey 80g

Cider vinegar 100g

3% brine solution 600ml