LACTO FERMENTED HOT SAUCE RECIPES
LACTO-FERMENTED HABAñERO GARLIC HOT SAUCE RECIPE
Provided by admin
Prep Time 10 minutes
Cook Time 0 minutes
Number Of Ingredients 12
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.
RECIPE: MANGO HABANERO FERMENTED HOT SAUCE — FARM…
This Fermented Mango Habanero Hot Sauce recipe is tropical and delightfully spicy. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Bell pepper, onion and fresh ginger round out the flavor profile. And if habaneros are too hot for you, Fresno peppers work beautifully in this recipe too.
Provided by FarmSteady
Total Time 20 minutes
Prep Time 20 minutes
Cook Time P0D
Yield 128
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 128
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