How to Make Mango Habanero Hot Sauce | Fermented Homemade Hot Sauce Recipe | FarmSteady

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños provide heat with less intensity, while banana peppers are milder and more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has added health benefits, while white vinegar is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: dried parsley

Parsley is a common substitute for cilantro and is often cheaper.

Introduce the recipe and ingredients needed.

Prepare 15 to 20 habanero peppers by removing the tops and splitting them open, optionally removing most seeds.

Chop 2 mangos, 1 bell pepper, and 1 onion, and add them to a half gallon glass fermenter along with fresh ginger.

Layer the chopped ingredients into the fermenter, starting with habaneros, then adding mango, bell pepper, onion, and ginger.

Add a glass fermentation weight on top of the layered ingredients.

Prepare the brine by whisking together 1 quart of water and 2.5 tablespoons of salt until dissolved.

Pour the brine into the fermenter, covering the fermentation weight.

Seal the fermenter with a lid and airlock, and let it ferment for 2 to 3 weeks.

After fermentation, remove the fermentation weight and transfer all contents into a blender.

Add 1 cup of the fermentation brine to the blender.

Blend the mixture until super smooth.

Transfer the blended hot sauce into bottles.

Store the hot sauce in the fridge.

Cooking Techniques

Equipment Needed

Spice Level: