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Fermented Ingredients (28 days):
• White Ghost 84g
• Chesnok Red Garlic 26g
• Yellow Onion 124g
• Brine 1 Cups

Fresh Ingredients:
• White Peach 195g
• Nectarines 217g
• White Onions 286g
• Georgia Fire Garlic 31g
• Brown Sugar 1.5 tbs
• Salt .5 tbs
• Honey 1.5 tbs
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/4 Cups
• Water 1/2 Cups
• Xanthan Gum 1/8 tsp

Remove the peaches and nectarines from their skin and remove the red flesh that was connected to the pit. Cut up the onion and lightly saute in some oil until translucent. I'm aiming for a white sauce so cooking it any further will add more color than I'd like. Add everything to the blender and blend on high for five minutes, then simmer on the stove for 20 minutes. When it cools, add the xanthan gum and reblend on low for 90 seconds. Bottle, refrigerate. Yield of 45 oz

Notes:
• Idea here was to make a white sauce. I was fairly successful, but used normal nectarines instead of whites because they were improperly labeled at the grocery store
• Garlic was a deep tan and I used brown sugar instead of normal. Replacing those and putting the onion in raw would improve the color but I'm not sure it'd taste as good 
• Very sweet. The peaches and nectarines were ripe and squishy, but had a bit of sourness to them. I decided to add the brown sugar and the honey on a whim and it worked out a nice balance 
• Heavy on the onion, I didn't realize until now there's like 400g. I wanted an entire white onion though for color. It's good but unnecessary
• Very jammy, not crazy hot. I had someone confused that it didn't hurt them at all
• Curious about these ghosts, I'll probably pick up a box of reds or jays peach
• I'd cut down on the onions in the ferment and add more ghosts to counter that problem?
• One of my first sauces without any bell peppers. A bit less savory, it was only omitted to keep out the color. It's missing that anchor for sure. Still good, but a lot different from my other stuff
• Pretty good. I have a similar jar fermenting with Pale Rider peppers, this served as a good blue print and I have some new ideas moving forward