Let’s Dance is my Peppers 4 Parkinson’s hat tip to the great composer, musician, singer, performance artist, actor and songwriter David Bowie. Not only has he paved the way for many types of music, mindsets and fashion, he’s inspired millions of people. Jones is a personal inspiration that shows me that I can do anything… once I put my mind to it.

This sauce embraces a “bold non-conformity” by taking a normal set of ingredients to an eye brow raising result! Kind of like the man himself.

This is my hottest sauce thus far but, no Habanero’s are used. I use Arbol and Jalapeno peppers. So yes, hot but, not uncomfortable. Deep in flavor and smoky good!

The peppers, onion, garlic and peaches are smoked for 5 hours between 180f and 185f then allowed to cool for 12 hours in the fridge before being transferred into a Dutch oven, blended with an immersion blender before being heated slowly to 180f. Then allowed to cool to 150f before adding into the Star San sanitized 1 gallon fermenter. Then the buckwheat honey is added. I allow this one to ferment for 7 days.

The fermented mash is then filtered with a fine metal mesh strainer before being dried in my dehydrator. Then the dried mash is ground up with my coffee grinder and sifted to insure a nice consistent seasoning.

The fermentation honestly “sooths” the hotness and levels it across the flavors of the other ingredients. This is really an amazing recipe. Want to get it?