How to Make Fermented Hot Sauce, SO EASY | Scotch Bonnet x Mango

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and more accessible.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar offers a similar acidity with a different flavor profile.

sugar

🥗Healthier: honey

Honey can provide a natural sweetness.

lime juice

💰Cheaper: lemon juice

Lemon juice can substitute for lime juice in terms of acidity.

Measure out 35 grams of kosher salt in a bowl on a kitchen scale and tear it to zero grams.

Whisk the salt into water until fully dissolved to create a brine.

Rough chop 6 habanero chili peppers, 1/2 onion, 1 red bell pepper, 1 carrot, 1/2 mango, 3 garlic cloves, and 1 inch of fresh ginger (with skin removed using a spoon).

Add all the chopped ingredients to a mason jar.

To keep the ingredients submerged, fill a Ziploc bag with the brine and place it in the mason jar.

Seal the jar with the lid at finger tightness and let it sit for a week.

After 3-4 days, check for bubbles and cloudiness indicating fermentation; burp the jar if necessary.

After a week, check for CO2 bubbles indicating fermentation is working; optionally taste for flavor.

Strain off the brine and add the fermented ingredients to a blender.

Blend the mixture to desired consistency and transfer to storage bottles, ensuring to keep it stirred for even distribution.

Taste test the hot sauce and evaluate the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary