FERMENTED HABANERO HOT SAUCE RECIPE RECIPES

Steps:

• Remove the stems from the habañeros.
• Peel, crush, and chop the garlic.
• Use a food processor or blender to process the habañeros and garlic together into a paste. Add the salt and mix to thoroughly combine it into the habañero and garlic paste.
• Place the mixture in an airlock fermentation set up and allow it to ferment for 6 weeks.

Steps:

• Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe.
• Pack mango, peppers, onion and ginger into fermentation jar.
• Combine salt and water, stir until salt is fully dissolved to make the brine.
• Add fermentation weight and pour in brine to cover, mango, pepper, onion and ginger should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
• Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
• Add fermented mango, pepper, onion and ginger to blender with 1 cup of the fermentation liquid. Blend until smooth and then add vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.