Lacto Fermentation Has Changed The Way I Make Hot Sauces Forever | Blueberry Habanero Hot Sauce 🔥🔥🔥

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.

Start with fresh blueberries and weigh them out on a digital scale.

Calculate 2% of the weight of the blueberries for salt; for 508 g of blueberries, use 10.16 g of fine sea salt.

Rinse the blueberries under cold running water and add the calculated salt to them.

Mix the blueberries with the salt until evenly coated and transfer them to a wide-mouth jar.

Weigh down the blueberries to help release their natural liquid, using a weight or a bag of water if necessary.

After 4-5 days, check that the liquid is starting to cover the blueberries; if not, redistribute the juice by tilting the jar.

After 7 days, ensure the blueberries are completely covered in liquid; use a lightly screwed lid to allow gas to escape.

For the habaneros, rinse them under cold water and air dry before cutting.

Remove the tops of 20 habanero peppers and check for rotten seeds; discard any bad ones.

Weigh the habaneros and add them to a jar along with 5 cloves of garlic and a pinch of anise seeds.

Prepare a 3% brine by weighing the total weight of the ingredients (821 g) and calculating 3% of that weight (24.6 g of salt).

Dissolve the salt in room temperature spring water and pour it over the habaneros and garlic in the jar, ensuring they are fully submerged.

Equipment Needed

Spice Level:

Dietary