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Straight up Sugar Rush Peach sauce?

M

mitchNC

I tasted my first ripe Sugar Rush Peach and it has a really great flavor.
I just have 2 plants, in buckets.  Maybe about 30 pods.
 
I'm not sure how to use them.  I don't have enough experience to start trying to design sauces with such a limited harvest.
 
Should I ferment them?  Should I make a straight sauce with them, mix them with something else?
 
 
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ShowMeDaSauce said:
They make outstanding pepper rings too. Green or ripe so dont throw away all the surplus at the end of the season.
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anyone who throws away surplus pods at the end of the season should be locked up!
 
Anyone want to link a hot sauce recipe to use with some SRP?  I'm about to harvest a ton of them, wouldn't mind saucing this batch.
 
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OK, so last night I blended the SRPs in my photo with two medium size mangoes, about 200ml of vinegar (ended at pH 3.8) and a couple teaspoons of salt. It's sweet, hot, tart, flavorful and quite "raw" spicy. I've bottled and left it in the fridge to mellow. I'm not a fan of cooking fruit so I'll leave it to pickle a bit and see how it tastes in a couple of weeks. Lovely bright yellow colour though!
 
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I'll probably do something similar, but I'm going to grill the mango slices first along with some sweet onion maybe, not sure which vinegar I'll use but I'll probably start in little batches with some apple cider vinegar
I might even grill the srp's a little and see what that does. I've got a mini food processor so I can do little batches and make adjustments along the way and if it's a total loss it's not my whole batch.
Keep us posted on how yours settles in, good luck

With that being said my yellow scorpions are well on their way. I've never had one but people say it's very hot. I think a Serrano is hot but I'm working my tolerance up.lol
 
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mitchNC said:
So... When to cook sauce and when not to cook? What's the science?
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Are you storing it/want it shelf stable ?
Are you sharing it with other people who may not know how to store/save it, and leave it un-refrigerated and just sittin' on the table like they see other sauces at restaurants ?
Do you want a product that will keep long term even with repeated variation in storing temperature without ever becoming a 'bottle bomb' ?
 
if yes to any of these, and probably several more important ?'s I should have added, as well.
Than yes you want to; test pH, cook it,retest pH, keeping in mind that not all meters have temperature compensation,  and you will want to 'hot-fill-hold' sterile bottles.
 
Or are you making small batches of sauce as the peppers are picked, that will get used up within just a few meals, and stored in the fridge ?
Then the final product will last in your fridge about as long as any other; refrigerate after opening product.
Provided you made sure pH is good and  you used sterile; bottles, equipment, etc. (use your Nose and Eyes  ;)  'when in doubt throw it out')
 
Personally; I like Sugar Rush Peach, and Cream Sugar Rush so much, I munch on most of them while i'm out in the garden  :lol:
 it's one of the few peppers that i will just pick and eat while watering the rest of the plants.
Occasionally i'll get a "hot" one, but that's part of the Fun experience  :cool:
 
:cheers:
 
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cooking your sauce, aging your sauce, doing both, will all change the flavor.
and running it all through a food mill will change the texture.
 
If your just making tiny batches for yourself, just keep it refrigerated and use fairly quickly and check pH
 
again, 'when in doubt, throw it out'
 
:cheers: 
 
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Laheat said:
I'll probably do something similar, but I'm going to grill the mango slices first along with some sweet onion maybe, not sure which vinegar I'll use but I'll probably start in little batches with some apple cider vinegar
I might even grill the srp's a little and see what that does. I've got a mini food processor so I can do little batches and make adjustments along the way and if it's a total loss it's not my whole batch.
Keep us posted on how yours settles in, good luck

With that being said my yellow scorpions are well on their way. I've never had one but people say it's very hot. I think a Serrano is hot but I'm working my tolerance up.lol
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People are right!  I have Moruga yellow scorpions as well as the Cardi yellows.  The Cardi's aren't ripe but I've had plenty of the MYS ripen.  They are hot!  I recently dehydrated some and spun them up in a coffee grinder thing to make a powder.  It made a wonderful addition to the kitchen table to add to whatever.  Really kicks thing up several notches.  Just gotta be careful on scrambled eggs!  Hard to tell how much is going on them.  ;)  ;)  ;)
 
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mitchNC said:
Do you guys keep powdered superhots on hand to bring up the heat if needed?
If so, does the powder blend well in the sauce?
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I'm just starting so I'm no expert but I haven't found a single one of my sauces to be lacking in heat. If necessary I throw a ghost pod in the mix - it has little impact on the colour but amps the heat up.
 
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Last night I dehydrated a bunch of ghosts and Scotch bonnets.
Powdered them in a spice grinder.  Will definitely use a mask next time.
 
Pretty cool to have on hand.  My cayenne sauce is mild for friends and family so it will be nice to mix in some ghost powder for added kick.
 
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Just made some SRP sauce.  I didn't count the peppers but I got exactly 1 cup of mash.  Peppers were completely deseeded and still plenty hot.
I added 1/2c vinegar because last time I made it I ruined it by using 1:1 vinger to mash.
 
Added 1 teaspoon agave nectar and a pinch of salt.  Simmered 20 minutes, tasted.
Blended smooth.
 
Waiting for it to cool but initial thoughts are...it tastes great.  I probably won't strain it.
 
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I was coming up with ideas for sweet pickled peppers today. Pops loves sweet pickles so i grabbed one of the SRP i picked yesterday. Yeah...that sucker was much hotter than the others i tasted. Should still make some killer sweet pickled pepper rings but...........
 
Gunna have to try a batch for hot sauce. Flavor was killer and really sweet too.....Im thinking finish it off with a little fresh lime juice and a little pineapple juice concentrate after the cook down. Maybe a crisp white wine vinegar to offset a bit of the sweetness.
 
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