How to make the best Hot Pepper Sauce fermented with mango
Honestly, make this Fermented Habanero Pepper Sauce once, and it may very well be the only one you’ll ever need. Don’t let the word Fermentation scare you. Frankly speaking, it’s super simple to make at home; but a bit tricky. Furthermore, it starts with using sterilized equipment and just a few simple ingredients. Then pack on a two week waiting period and admire the no fuss process bring out the bursting heat and maximum flavor. Not to mention, fermented or pickled hot sauce can be refrigerated for more than one year (i.e., if it lasts that long).
What’s most important when fermenting hot sauce are three things. First, the environment. A room temperature environment ranging between 50F/10C to 75F/24C degrees. Generally, I tend to keep my kitchen at 68F/20C to 70F/21C degrees. Second, always use sterilized equipment. Third, the salted solution. By doing these basic three steps, the hot sauce always comes out perfectly flavorful, while being superbly delicious. Also, while many consider the heat in fermented pepper sauce to be milder I disagree; the sauce is very hot but the taste is smoother. One of the biggest benefits, aside from flavor and heat development, the hot sauce keeps for longer periods than cooked hot sauce.
What’s the Process to ferment the peppers? And what are some key differences between fermented pepper sauce and cooked pepper sauce?
For this Fermented Habanero Pepper Sauce, choose peppers that are ripe but not bruised. Additionally, garlic adds a layer of flavor and green mangos are the perfect compliment. These items must be rinsed and dried thoroughly. A salted solution of four cups water to 2 tablespoons kosher salt works best with one pound peppers, one mango and a few garlic cloves. Simply dissolve salt in water and pour over sliced hot peppers, mangos and whole peeled garlic cloves. Sit back and watch the fermentation process take shape.
As mentioned, fermenting hot sauce preserves the sauce for longer periods compared to cooked sauces. Generally speaking, cooked hot sauces may develop a white mold like scab (or unwanted bacteria) over it; a sign of spoilage. Moreover, the scab usually develops within a shorter timeframe. Usually as a result of improper storage and/or using dirty equipment. Although cooked hot pepper sauce uses vinegar to create the pickle peppers, it still results in quicker spoilage even when stored in the refrigerator.
Unlike the cooked hot sauce, the fermented versions aren’t as easy to go bad. However they still need to be refrigerated. Importantly, fermenting peppers or other foods help to successfully eliminate potential pathogens by producing the right level of pH. “Tips to Safely Ferment at Home | USU.” The pH measures the level of acidity and ranges from 0 to 14. Further, successful fermentation in peppers (most food fermentation) need to be below 4.6. Checking the pH level requires either a test strip or a digital pH reader, like this APREA INSTRUMENTS digital model I use.
What to do once the peppers develop the optimal pH level.
Generally, it is best to test the pH several times during the fermentation process. Usually, once per week and again when fermentation is at the two week mark. At which time, the peppers are then strained and puréed using a small amount of the fermented liquid. Be sure all equipment are sterilized. The peppers can now be stored in the refrigerator for over one year. That is if it lasts that long. Watch the shorts video tutorial here – Fermented Habanero Hot Peppers. Happy Cooking!
You may also want to try some of our other delicious recipes.
Fermented Habanero Mango Pepper Sauce
This fermented habanero mango hot pepper sauce is simple to make and will last for a long time when refrigerated.
Ingredients
- 1 large green mango peeled and chopped or cut into strips
- 1 pound habanero peppers stems removed and sliced
- 4-6 large garlic cloves
- 4 cups water
- 2 tablespoons kosher salt
Boiling water to use for sterilizing the fermentation/pickling jar
Instructions
Sterilize the 1.5 liter fermentation/pickling jar in boiling water. Air dry completely.
Prepare the fermentation ingredients:
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Add the sliced/chopped mango, the cutup habanero peppers and garlic cloves into the jar.
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In a 4-cup container, add the water and salt. Stir until the salt is completely disolved.
Note: Be sure to use very clean equipments (sterilized is best).
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Pour the salted water into the jar with the mangos, garlic and habanero peppers. The liquid should cover the ingredients completely.
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Use the accompanying weight, if necessary, to ensure the ingredients are submerged completely.
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Use a piece of cheese cloth large enough to cover the jar with a 1 to 2 inch overlap. Use a piece of kitchen/butcher twine to tightly tie the cheese cloth in place.
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Store the jar in a corner of your kitchen counter away from direct sunlight and excessive heat. Allow the ingredients to sit in the fermentation for 14 days (2 weeks).
Important Notes:
1) Keep the kitchen temperature between 50F to 75F Degrees range. I usually keep the temperature at 68F to 70F degrees.
2) Use a PH tester to test the pickling solution once a week. PH should be less than 4.6.
Two weeks Later…
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Strain the pickling liquid into a clean and large enough container and reserve the liquid.
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Add the peppers, mangos and garlic into a very clean blender. Pour in about quarter cup of the pickling/brine. Blend until pureed into a smooth texture.
Note: I like the hot sauce to be a bit more on the thicker side. If you like it a little bit more squeezable, add more pickle liquid, one tablespoon at a time until desired texture is achieved.
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Pour the sauce into a clean airtight storage glass jar. Keep refrigerated. Use as desired.
Note: The fermented pepper sauce will last up to a year in the fridge (if it lasts that long).
I was fortunate enough to taste this hot sauce and boy did I enjoy it! The flavor was just right!! Simply the best! You are awesome!!!
Thanks a lot. Best Regards