Peach Primotalli

Fermented Ingredients (468 days):
• Primotalli Peppers 147g
• Yellow Onions 131g
• Garlic 63g
• Brine 1 Cups 

Fresh Ingredients:
• Red Bell Peppers 152g
• Yellow Onions 243g
• Garlic 43g
• Yellow Peaches 462g
• White Vinegar 1 Cups
• Apple Cider Vinegar 1/2 Cups
• Water 1/2 Cups
• Brown Sugar 1/3 Cups 
• Salt 1 tsp
• Xanthan Gum 1/4 tsp

Saute the fresh onions and bell peppers until they char and start to lose color, at which point add the fresh garlic and cook until that browns also. Meanwhile, pit and peel the peaches. Add everything except the xanthan gum to the blender and blend on high for five minutes. Afterwards, simmer on low for twenty minutes skimming solids off the top. Let cool, and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate 

Notes: 
• Finally got around to making a dedicated peach sauce
• Peaches were sourced from the farmers market and were delicious. All my other all peach sauces were abandoned because grocery store ones suck
• I used a bunch too. I think four or five 
• Result is really fruit forward with heat bringing up the end. Sweet and then savory 
• I wanted to make this spicy, primotallis were I think the hottest thing I had fermented so I chose those
• Flavor of the primotallis is a bit hard to describe. Very floral, not much citrus. Almost artificial or medicinal, but in a good way  
• Color is a bit more pale than I was shooting for. I wanted something almost red and instead got a deep orange
• Maybe add a carrot for more natural sugar 
• Good nose, sugar, heat, onions and garlic, acid 
• Huge yield on this, maybe 50ozs. I used a 24oz jar to ferment everything instead of a 16oz mason so I added a bit more liquid 
• Really solid sauce. Happy with how this turned out