Hi. I'm Erica from FarmSteady, and today
we're going to make a fermented mango
habanero hot sauce. This recipe is one
that we've gotten quite a few requests
for, and it happens to be one of our
favorites.
Adding mango to the hot sauce adds this
great tropical sweetness that pairs
super-well with fruity habaneros.
Habanero peppers are, however, super-spicy,
so if you're looking for something more
mild,
we definitely have a whole lot of
different fermented hot sauces that you
should check out. We'll be linking to this
recipe in the description, and you can
also find all our hot sauce recipes at
farmsteady.com as well as our fermented
hot sauce kit. If you haven't subscribed
to this channel yet, please do now!
Let's get started making this fermented mango
habanero hot sauce. For this recipe,
you'll need 15 to 20 habanero peppers, 2
mangos (cut into cubes), 1 bell pepper, and 1 onion.
Chop those both up. And some
fresh ginger.
And two and a half tablespoons of salt.
We're just going to lay out all our
ingredients that are going into a
half gallon glass fermenter.
And don't forget gloves. Habanero peppers are hot.
Just remove the tops, and split them open.
For these peppers, I'm going to take out
most of the seeds, but if you like things
super-super-spicy, you can definitely
leave them in. If habaneros are too hot
for you, Fresno peppers would also be
great in this recipe.
Keep layering. Layer them all in there.
Layer your other ingredients. Mango.
Peppers. Onion. And ginger. For your mango,
you want it to be ripe but still firm
and not overly ripe.
And of course, more habaneros. And perfect!
Now add your glass fermentation weight, and
get ready to make your brine.
For this brine, you'll need a quart of water and two
and a half tablespoons of salt.
Now keep whisking until the salt's dissolved. Then pour it in. Fill to cover the
fermentation weight.
Top with your lid and airlock, and
ferment away. For our hot sauce recipes,
we like to ferment them for two to
three weeks. When it's ready, you'll want
to remove that fermentation weight. Then
you want to just transfer all those
peppers, onions, mango, and ginger into
your blender.
Add one cup of your fermentation brine.
You'll see that it's gotten a lot
cloudier than what you started out with. For
this batch we used apple cider vinegar,
but white vinegar works great too. Blend
that all up until super smooth.
Then transfer into bottles.
Perfect!
After blending and bottling, you'll want
to store your hot sauce in the fridge.
And as this one is super-spicy, a little
goes a long way.
For more great fermented hot sauce
recipes, please subscribe to this channel,
and check out farmsteady.com!
