I need to come up with a better name for this one, but it works for now. 
The ingredients:
16 Peach Bhut Jolokia peppers (mine were smaller, the plants were in 3 gallon pots)
1 cup white carrots
1 large onion
2 peaches, peeled, pitted, and chopped
6 cloves garlic
2 cups water
3 teaspoons sugar
2 teaspoons salt
1 1/4 cups vinegar
I took one photo in front of the box so you can get a better idea of the color. About as pale yellow as I can get it. I would have preferred white fleshed peaches but it is too late in the season here to get them.
The other bottles are my Chocolate Scotch Bonnet sauce. The onions, carrots, and garlic are roasted in that one.
The Peach Surprise is very hot. It was my hottest ghost pepper variety this year, outshining the red, chocolate, and yellow. The subtle sweetness of the peaches really helps bring out the flavor of the peach bhut. I am very happy with both of these.
The ingredients:
16 Peach Bhut Jolokia peppers (mine were smaller, the plants were in 3 gallon pots)
1 cup white carrots
1 large onion
2 peaches, peeled, pitted, and chopped
6 cloves garlic
2 cups water
3 teaspoons sugar
2 teaspoons salt
1 1/4 cups vinegar
I took one photo in front of the box so you can get a better idea of the color. About as pale yellow as I can get it. I would have preferred white fleshed peaches but it is too late in the season here to get them.
The other bottles are my Chocolate Scotch Bonnet sauce. The onions, carrots, and garlic are roasted in that one.
The Peach Surprise is very hot. It was my hottest ghost pepper variety this year, outshining the red, chocolate, and yellow. The subtle sweetness of the peaches really helps bring out the flavor of the peach bhut. I am very happy with both of these.
