How To Make Lacto Fermented Blueberry Habanero Hot Sauce With A Smoky Finish

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños offer a milder heat, while banana peppers are more economical.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are lower in sugar and frozen blueberries are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Lemon juice provides a similar acidity, while bottled lime juice is often cheaper.

Rinse the habaneros and blueberries under cold running water.

Let the rinsed ingredients air dry on a clean kitchen towel.

Remove the stems from the habaneros and check for rot, ensuring the seeds and placenta are white.

Cut the habaneros in half or quarter them to avoid air pockets when brining.

Place an empty mason jar on a scale and zero it out.

Add the quartered habaneros and whole blueberries to the jar.

Fill the jar with water just at the bottom of the neck using filtered or bottled spring water.

Note the weight of the ingredients in the jar, which is 837 grams, and calculate 2.5% of that for the salt amount, which is 21 grams.

Pour a little water out of the jar into a bowl, then add the calculated salt to the bowl and mix until fully dissolved.

Pour the salty water (brine) back into the jar with the ingredients, ensuring all salt is dissolved and the ingredients are submerged.

Use a fermentation weight or a small glass item to keep the ingredients submerged under the brine.

Cover the jar opening with a coffee filter secured with a mason jar lid ring if you don't have an air lock.

Place the fermentation jar on a glass dish to catch any overflow.

Let the jar ferment on the countertop for about 1 month at a temperature of 68 to 75°F, away from direct sunlight.

After 3-4 days, look for signs of fermentation, like tiny bubbles on the ingredients.

After 5 days, check for more activity in the fermentation process.

After fermentation, smoke the ingredients on a smoker at 175-200°F for about 1-1.5 hours until softened.

Use a perforated pan on the smoker to allow smoke to circulate.

Add apple wood chips to the charcoal for flavor.

Check the ingredients after about an hour and add more charcoal and wood chips every 30-40 minutes to maintain heat and smoke.

After about 2 hours, check if the ingredients are softened enough to blend.

Transfer the smoked ingredients into a blender along with some of the reserved brine to achieve desired consistency.

Strain the blended sauce through a mesh strainer into a bowl using a ladle to remove pulp and seeds.

Dry the leftover pulp in a low-temperature oven at 190°F for a few hours, then grind it for seasoned salt.

Store the finished sauce in glass mason jars after cooling.

If desired, check the pH of the sauce, which should be around 3.4 to 3.6, and adjust with apple cider vinegar if necessary.

Cooking Techniques

Equipment Needed

Spice Level: