Blueberry Habanero Hot Sauce Recipe: Fermented VS Non Fermented...Is One Better?!

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños are milder and more widely available, while serranos are less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile, while white vinegar is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup can be less expensive.

Cut the habanero peppers into quarters, seed removal is optional.

Place a Mason jar onto the scale and tear it.

Add the quartered habaneros and whole blueberries to the jar.

Fill the jar with filtered water up to the bottom of the neck of the jar, ensuring ingredients are submerged.

Calculate the amount of salt needed by multiplying the weight of the jar's contents (837 g) by 2.5%, which equals 21 grams.

Pour a little water out from the jar into a dish, tear the scale, and add 21 grams of salt to the water to make the brine.

Mix the salt thoroughly to dissolve it, then pour the brine back into the jar with the ingredients.

Use a fermentation weight (or a small jar) to keep the ingredients submerged under the brine.

Cover the jar opening with a lid or a coffee filter secured with a mason jar lid ring.

Let the jar ferment at room temperature (68-75°F) for a month and a half, away from direct sunlight.

Check for bubbles after 4-5 days as a sign of fermentation.

After fermentation, check for mold and use a pH meter to ensure the pH is less than 4.6 (it should be around 3.9).

Transfer all contents of the jar into a stock pot.

Bring the mixture to a simmer on medium-high heat, then reduce to medium-low and simmer for about 10 minutes.

Add 1 teaspoon of anise seeds to the stock pot while simmering.

For the non-fermented sauce, rinse the habaneros under cold running water, checking for moldy spots, and remove the stems without cutting off the tops.

If desired, remove the seeds from the habaneros for less heat.

Add 1/2 cup of peach cider vinegar and a bit of water to the stock pot with the fresh ingredients.

Add salt and freshly cracked black pepper to the mixture.

Simmer the fresh ingredients for about 20 minutes, then reduce heat to medium-low and let it simmer for another 10 minutes.

After simmering, turn off the heat and let it sit for another 10 minutes to cool down before blending.

Blend the mixture, starting with the ingredients covered halfway with liquid, and blend on high for about 30 seconds.

Equipment Needed

Spice Level: