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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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If they are like mine its going to be a very mild sauce. Use them with placenta if you want any heat left. Do you have any other baccatums like a Aji Cito or a rocoto you can use to give them more kick?
 
Personally i would not ferment it. The lacto bacteria will eat all the sugars and that is what i enjoy about the SRP. ...Its sweetness.
 
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Anything hab related will give it that chinense flavor. You could try a ghost but remove it before blending. Just cut it in half so its easy to fish out. Really depends how much you enjoy the flavor of bhuts. Im saving some orange/yellow rocotos for mine.
 
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I've mixed sugar rush peach with aji limo. Both are baccatum, so it retains that tingle. I added a bit of devil's tongue for extra heat, along with white grape juice, a bit of garlic, and apple cider vinegar. It made a nice medium sauce that was especially good with fish tacos.
 
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My SRP set my mouth ablaze last year. The first one I tried was mild, ate it right off the plant. I recommended it to a friend and he came over to try. We both tried one and we were crying and drinking milk for over half an hour. Not sure what happened there. I'd say those ones would be awesome straight up in a sauce. I wonder if they're as hot this year.
 
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Reviews i see are anywhere from jalapeno-ish to upper serrano-ish+ heat levels. Mine were about jalapeno hot but those were very early season pods. I remove seeds a lot when i make hot sauce so that kills even more heat. Just not a fan of the off flavor i get from too many seeds in my hot sauce. Makes it more bitter.
 
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I dont, i adjust heat with hotter peppers that compliment the main pepper used. In the case of SRP i would use Aji Cito if i want it hotter. They are pretty zippy for a baccatum and a bit less lemony than a lemon drop.
 
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My SRPs are damn hot - much more thank 10k, I'm thinking around 100k. Don't know if they're true though...
 
IMG_3574 - Copy.JPG
 
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those pods look awesome, My plants pods vary from your style to bell shaped to uber fugly shaped. I'm going to try and make powder out of some, then fresh salsa fresca and I'll try a vinegar hot sauce and of course some raw. 
 
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Same here, only 2 light peach, pods have been sitting there for a long time now it's getting closer though. Other thought would be a mango hot sauce seems like it could be interesting
 
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