Another addition into my hot sauce collection! This one is sweet and spicy and oh so delicious. You are going to love the combination of the sweet mangos with the fiery habaneros fermented to perfection with onions + garlic. Time to put hot sauce on just about anything. This is the first time I’ve used mangos in a hot sauce for sweet heat + it is definitely a keeper.
Tara’s Tips for Perfect Fermented Mango Habanero Hot Sauce
Habanero Peppers
- Let’s talk for a moment about habanero peppers. Hands down my favorite pepper. This is seriously a hot pepper. You must take this pepper seriously as it comes in at upwards of 350,000 Scoville heat units. The lovely + orange habanero is not as hot as the ghost pepper, but it is definitely still hot! For comparison, bell peppers have a level of zero Scoville heat units, and jalapeños range from 2500 to 8000.
- Use gloves when handling these peppers to prevent yourself from a skin burn.
- Take the stems out, leave the seeds in to get the full effect of the pepper’s heat.
Mango
- Any mango you have will do, but be sure it does not have any areas of spoiling or mold prior to fermenting.
- Peel the skin off and discard the pit.
Fermenting Jar
- Using a jar specifically for fermenting is the best way to go. They are easy to find on Amazon or in some grocery stores. When you choose to use a fermenting jar, everything you need is included – the pickling weight and the membrane or airlock top to make it easier for the fermenting gas to be released.
- If you do not have a fermenting jar, use a mason jar with a lid. Once you add all of your ingredients in, be sure the peppers sit below the liquid line. You must keep your peppers covered with brine to prevent spoilage.
- The jar I use has an airlock top. However, if you do not have access to a fermenting jar and are using a regular mason jar with a lid, you will need to “burp” the jar once per day by opening the lid and allowing the fermenting gases to escape.
- Be sure to set the jar away from direct sunlight. Preferably in a cool, dark place no warmer than 75 degrees F.
7 days or more
- Allow your mixture to ferment for 7 days or more, even up to one month. I usually ferment mine for 10-14 days and this is perfect.
Salt
- The best salt for fermenting peppers into hot sauce is non-iodized sea salt. My second choice would be a store-bought pickling salt or kosher salt. The only salt I would caution against using would be iodized table salt due to the anti-caking agents.
How to tell if your peppers are fermenting
- Open the lid, if you smell a pleasant but sour scent, things are doing what they are supposed to do. If you detect a rancid, moldy, foul odor, you may have a mold overgrowth and need to discard the contents. If you see a pink or fuzzy overgrowth on the jar or on any of your ingredients, you should discard the contents and try again.
Do you love peppers? Me too!
Try one of my other favorite recipes:
Fermented Mango Habanero Hot Sauce
August 7, 2023
: 24 ounces
This Fermented Mango Habanero Hot Sauce is the perfect hot sauce for just about anything. The sweetness from the mangos combined with the fiery habaneros makes this sauce one of my favorites!
Ingredients
- 2 cups of diced mango
- 10 habanero peppers (stems removed, sliced in half)
- 1 onion (peeled and cut in quarters)
- 5 cloves garlic (peeled)
- 1/4 white vinegar
- 1 cup water (unchlorinated)
- 1 tsp sea salt
Directions
- Step 1 Place the mango, peppers, onion, and garlic in a fermenting jar.
- Step 2 In a separate bowl, combine the water and salt, stir until the salt is dissolved in the water. Then, add the salt water to the fermenting jar.
- Step 3 Next, pour the vinegar in the fermenting jar.
- Step 4 Follow the manufacturer’s instructions for using your fermenting jar. Be sure all of the produce is covered with the brine. Place the weight on top pushing everything down below the level of the brine. Secure the lid, follow the instructions for the membrane or air lock.
- Step 5 Place jar in a cool, dark place (no more than 75 degrees F) for 7-14 days. Monitor your jar closely during this time to be sure the produce stays below the level of the brine.
- Step 6 If you do not have a fermenting jar, you will need to “burp” the jar by opening the lid daily to let the fermenting gas escape.
- Step 7 After the fermenting activity has settled down, usually 1-2 weeks, open the jar, drain the peppers, reserve the brine separately.
- Step 8 Transfer the peppers to a high speed blender along with 1 cup of the brine. Blend until very smooth.
- Step 9 Next, heat the mixture to a boil and then lower to a simmer for 15 minutes to stop the fermenting process.
- Step 10 Once the mixture cools, strain it through a fine mesh strainer to remove the solid ingredients. Alternatively, you could keep it thicker if you like a thick sauce and not strain it. Discard the solids or keep to use as a seasoning in another dish.
- Step 11 Transfer the hot sauce to clean, sanitized bottles, refrigerate and enjoy for 30 days.
- Step 12 Enjoy!
❤Did you make this Fermented Mango Habanero Hot Sauce? Love it? Leave a rating + a comment below!
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