Like Tabasco but alive! This liquid juice is made again using the peach & red chilli fermenting brine and kicked up with extra acidity and balance with the help of vinegar and a little sugar. Best kept in the fridge but not compulsory. It makes a great topping to oysters, eggs, in a bloody mary and much much more. As with all the fermented products, this product may fizz and will change over time so eat it up with all your favourite foods. This year’s batch is hotter than last - the chillies were hotter this season!
Red Chillies (Goldenfields, Wallacia, NSW)
Yellow Peaches (Forbes, NSW)
Salt (Olssons, SA)
Vinegar (Lirah, QLD)
Sugar (CSL, QLD)
A dash over oysters! Or try as an alternative to chilli oil drizzled over pizza. Add to mayo for a little zing in a sandwich or for a dipping sauce. Add anywhere where you want a sour spicy kick! This is great over eggs!