Bourbon Peach

Fermented Ingredients (40 days):
• Habaneros 62g
• Carrots 55g
• Garlic 41g
• Yellow Onions 157g

Fresh Ingredients:
• Sweet Onions 197g (one medium)
• Red Bell Pepper 174g (one medium)
• White Peaches 673g (3 large peaches)
• Garlic 25g (5 cloves)
• Sugar Rush 25g (one pod frozen)
• Red Scorpions 15g (5 frozen)
• Brown Sugar 1/2 Cups
• Water 1/2 Cups
• Bourbon (Evan Williams) 1.5oz
• White Vinegar 1 Cup
• Apple Cider Vinegar 1/4 Cups
• Salt 1/2 tbsp
• Xanthan Gum 1/4 tsp 

Saute the fresh onions and bell peppers in olive oil until slightly charred, add the garlic and cook until golden. Remove the pit and skin from the peaches. Add everything but the xanthan into a blender and blend on high for five minutes. Light simmer for 20 mins, then let it cool before adding back to the blender with the xanthan gum. Blend on low for 90 seconds, bottle and refrigerate. Yield ~50oz

Number one thing here to note is this was supposed to be a smoked sauce. I put the habs, carrots, onions, and garlic on a propane barbeque for 90 minutes on indirect heat with some wood chips on the burner to add some smoke. I fucked up and let the wood chips soak for an hour instead of 20 minutes so it was hard to get the smoke even going. Nothing really stuck and I'd have no idea that was a concept I was aiming for, next time I need to use a real smoker or maybe use some oil to coat the veggies to soak up some smoke. All the bacteria got killed off probably on the grill so to get this to ferment I had to use the backslop method of adding some live brine into the jar from an already active ferment. It took three or four days to get going, and the jars were over stuffed. The products became much softer after being cooked so I was able to pack the fuck out the jars, which made it difficult for the brine to fully envelop everything. 

Notes:
• I wanted to use normal peaches but winco only had ripe whites
• On top of smoking ideas this should have been three jars, not two. This thing is over packed 
• I wanted to add a bite and also use up some of my scorpion pods. I added the sugar rush because it was the last one and I wanted to shut that book. I was on the fence about making this more spicy and it worked out great
• I initially had 400g peaches (2) and decided to add the third post initial blend. The sugar on these come through but not so much the flavor
• I was going to make this with Southern Comfort but that sucks and got a real bourbon instead
• Maybe add an apple or two next batch?
• Color's pretty dark, to lighten that I'd use a yellow bell
• For a yield this big a second ounce of bourbon might help
• This is one of my first sugar additions and it worked out fine!
• I pretty much wrote this recipe drunk and I'm honestly impressed