Easy Lacto Fermented Mango Habanero Hot Sauce Recipe You Can Make At Home!
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- Опубліковано 30 вер 2024
- This is such an easy hot sauce to make, anyone can make it at home. The fermentation process really develops the flavor in the mangos and the habaneros. I let this sauce go for 2 weeks. After day 3 or 4, you will see "fermentation bubbles" which looks like light carbonation. That is how you know that you are on the right track. The live active bacteria is kept alive and well I this hot sauce, so you will enjoy some health benefits from it as well. The hardest part of making this sauce is waiting for it to ferment so that you can finally give it a taste!
-Logan
Happy Cooking!
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Cast iron pan
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6 inch chef’s knife
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Tomato shark
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Mason jars
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Fermentation weights
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Wear gloves when working with hot peppers!
Try out my spicy sauerkraut! ua-cam.com/video/mAc_ivSeTA4/v-deo.html
Since this sauce is not cooked, it may build up pressure in it's container since it is still technically fermenting. 4 days or so, you can open your storage jar or bottle to release the pressure. That, or cook the sauce to halt the fermentation process.
To elaborate on something in the video, you should see tiny fermentation bubbles after day 3 or 4 (looks like light carbonation). This is when the fermentation is starting to do its thing and lactobacillus is forming, creating the lactic acid...therefore fermenting the peppers, mango and onion. A great sign. Since the sauce isn't cooked, it will keep fermenting. Even very slowly in the refrigerator. So, jarring or botting it may have a possibility of it building some pressure in the jar or bottle and may need to be releaved of pressure weekly. That, or cook the sauce by simmering it for a few minutes to halt the fermentation process. This will kill the beneficial lactic acid bacteria however. This sauce does have a tendency to separate in the refrigerator since there's no emulsifiers in the sauce. Just give the jar a shake before you use the sauce.
Its much easier to weight 970 g of water, then put 30 grams of salt and disolve. Use as much as you need, throw away rest 😅
Easier how? Seems like the same amount of work, but with more waste.
I usually use the left over brine as a starter for my next hot sauce, or whatever else I’m fermenting if a little heat is not uncalled for. Even in small quantities it makes the product bubble alot faster and, if my gut is right, creates a safe environment quicker reducing the risk of mold and such. Additionally I somehow find it satisfying to have a continuum of lactic cultures.
Thank you for the video!
@@ruikkari4408 Yep, using brine definitely speeds it up in the beginning. Makes a great salad dressing too.
You're welcome. Thank you for watching
Can this be made shelf stable so I can give it as gifts?
My Husband loves this hot sauce SO much! He says he puts it on everything. Thanks for sharing this recipe and it’s delicious results.
Anytime, plenty more where that came from!
I made some and it turned out perfect. I used all organic ingredients. Thank the Lord and you for your inspiration
I'm glad you liked it. Much appreciated. Much more where this came from. Enjoy your day!
What happened to the onion after fermentation? Looks like 2 separate runs, 1 with onion 1 without? Pineapple and pepper switched too. Which did you prefer?
Good catch, yes 2 different batches. They both have mango and habanero. I preferred the batch with onion better personally. They're both good though.
Tried this recipe. Ferment went fine. Taste was awesome. Bottled in hot sauce bottles, stored in fridge, and everything seemed fine. Upon opening the sauce "erupted" out of the bottle like a grade school volcano experiment. Any idea why this would have happened? I did add a small amount of xantham gum to prevent separation, but other than that I followed the video directly. Definitely don't want to lose my next batch like this!
It was probably still fermenting a little bit since this sauce isn't cooked. You can cook the sauce, simmering it for a few minutes to stop the fermentation process. This will kill the lactic acid bacteria though (some people like keeping it alive for the probiotics) but will keep it from building pressure in your bottles. Cool the sauce if you do cook it and bottle. Hope that helps.
Don't make the mistake of touching your junk!
Definitely don't do that!
I'm always on the lookout for some mango habenero hot sauce, but it's quite rare out in the supermarket wilds. Knowing it's this easy, I can make my own now!!
It is incredibly easy to make! You'll like it more than any store bought sauce anyway. Thank you for watching and commenting!
But most IMPORTANT: Wear gloves when working with the Habaneros. My fingertips feel like they’re burning since yesterday. Tried alcohol, oil etc. it wont wash off.
@@mczreo Yes, wear gloves. Try lightly scrubbing with vinegar.
Orange pumice takes it right off.
AKA mechanic’s soap.
That way your food won’t taste like latex. 👍🏻
@@microsoft-pox yesh in my case it really soaked into my skin and was to late for washing off but thats a good idea for the next round
@@microsoft-pox Good to know. Thank you for sharing that.
@@LogansInnerChef you’re welcome! Pass it on! It really takes the “concern” out of working with hot peppers.
This looks absolutely delicious, sweet and spicy! 💖🔥💖
It's very spicy!
I plan to put Carolina Reaper instead of Habanero to make sweet and hot sauce. Is it a good idea? And how many papers will be good enough for the same volume?
@@TubikUser Carolina reapers would be good in this. I probably would only use 6 because of how hot they are. But, if you like that kind of heat, you can use more. You can use my written recipe as a guild line. www.logansinnerchef.com/blog/w6m4n6plcn9ykueyhvhlfm0u1lv0lx
Very nice!! Would love to try this. Accidentally clicked out had to re-start! 😂
It is really good, I can't get enough of it! Thank you for watching 🤓
bro is bold to use his bare hands
Gloves are definitely recommended with habaneros!
I need to try mangos with my habaneros. Thanks for sharing. Have a Happy New Year.
It turned out really good, definitely give it a try. Happy New Year!
Ferment for 2 weeks? Is a longer fermentation time beneficial, detrimental, or neutral?
You can definitely ferment longer. When I was recipe testing this one, I had one ferment for 1 month, 1 even for 2 months and this one in the video for 2 weeks. For me, I found best flavor at 2 weeks. It's really a personal taste.
Going to try this with reapers . Thanks man
Nice, hope you like it.
Could i add some corn starch to thicken it without killing the beneficial bacteria?
You'd have to heat it for cornstarch to work. I've heard of people using xanthan gum. Though I've never tried it with sauces that keep the lactic acid bacteria alive. You can try using less liquid when you blend it.
What if you add sugar with salt to the water? Will it speed up the fermentation process?
That I'm not sure of. This one showed signs of fermentation after 3 days...probably could let it ferment for 1 month or longer.
ok
Im about to make a similar sauce. How hot is this compared to say tobasco or weaker franks redhot? Like same ballpark or like 100x or what? Edit: im using habaneris too. Thank you in advance for answering me. I will adjust if needed based on your response.
Hi, it is a pretty spicy sauce. The Scoville is 150,000-325,000 on habaneros. Jalapeños are around 2,500-10,0000. The mango in the recipe really helps mellow the heat a bit. I think Tabasco is similar in heat to that of a jalapeno. I'm not familiar with Frank's red hot, so I can't speak on that.
The ratio of habaneros and mangos can be adjusted if desired.
Hope that helps!
@LoganFoster thanks for the quick reply. I think tobasco is cayanne which is 5x weaker than habaneros. So habanero/mango sauce is likely 2.5x stronger than tobasco when half mango. That seem about right in your experience?
@@cHAOs9 It's difficult to say....if I had to guess, the Scoville of the this sauce is still up there...maybe around 80,000.
I'd recommend to anyone to simmer their sauce for 10 minutes to pasteurize before bottling.
I normally do, though there's a lot of people out there that have an issue with pasteurized lacto fermented sauces. Hence why this video exist.
I explained it all in my pinned comment.
@@LogansInnerChef I guess so. Less than. 5 ounce of sauce on eggs isn't going to do much for "gut health" tho.
@@jimmycrackcorn99 I agree. I direct people to my sauerkraut and lacto salsa for that reason. Cheers
It looks a bit thin, if you used less brine would it have been thicker and less salty?
@@93TillinfiniYes, less brine will equate to a thinner sauce. It's all about what you like as far as consistency is concerned. It's not very salty to begin with. But yes, less brine will technically result in less salt content.
@@LogansInnerChef nice, it looks tasty !
So if i do left black seeds my whole bucket of habaneros is useless? 😢
@@christophermoltisanti9595 Not necessarily. The seeds are either immature or dried out. I scrape the black seeds out regardless. The peppers are still good.
@@LogansInnerChef 🙏 thank you.
What would you say the ratio to peppers is? Like 60/40 pepper to mango?
I did 25 habaneros to 1 big mango worth of frozen mangos. I didn't weigh the habaneros out beforehand, but I think it was close to equal parts by weight
Such a fabulous recipe. Thank you for sharing it with us. I know I will enjoy it a lot because I love habaneros and Mangos. Gracias
Why non-iodized?
@@jesseparrish1993 You can use it if that's what you have. I don't like the taste of it.
@@LogansInnerChef I've never been able to tell the difference.
From the recipe (on your website):
• 7 cumin seeds
Seriously, Logan... You KNOW I'm first in line to buy your book, whenever it comes out. But *seven* tiny seeds? Is that really gonna have any appreciable effect in such an otherwise robust ferment?
I just looked at my original written recipe, 1/2 tsp cumin seeds is what it is supposed to say on my website. Clearly a mistake on my part.
Looks amazing, where do you get the sauce bottles?
Thank you. I got the one in the video at a thrift store. I also have these from amazon amzn.to/4dpf3wU
Great explained. The taste is lovely.
I do not remove all the water from the jar, just a part, dissolve the salt on heat + mix properly, and add it back. There is no problem if the salt is not dissolved perfectly.
Thank you for the suggestion.
Thank you for the video. Is there a way to make it last longer than 3 months? How come Tapatio says 2 years? Is it the sugar?
I've acually had a batch for about 1 year now, it will last longer than I said in the video. Tapatio has a preservative in it as well as good acidity. So long as the homemade sauce has a pH of 3.3-3.7, it should last for months in the refrigerator.
Can I use canned fruit from the store? Which includes limon acid???
I can't speak on that personally. It may work if you have enough fresh ingredients to counter the canned.
Why don't you blend ingredients before you ferment them?
This is the way I prefer to make it, really makes no difference. Plus, I like to use the brine for other things.
I just started my first ever batch of this hot sauce! And my first time fermenting something! Hopefully it goes well
Nice! It's pretty tasty and easy to make. Let me know how it turns out 🔥🌶🌶
@@LogansInnerChef I definitely will! It seems to be going good so far? I had to knock some air pockets out of the peppers when I was filling it with water so hopefully I got them all
Wow! It's fantastic! As I see you don't use a wineger, but what about kahm yeast on the finish product, does it develops?
Thank you! I've never had kahm yeast on a finished sauce develop yet. I go through my sauces really quickly though.
@@LogansInnerChef Thank You very much! This is probably due to the antifungal effect of capsaicin.
great recipe, good presentation.
@@suedoki Thank you.
Do you ferment with the lid on or off?
I don't normally if I'm using a mason jar with the narrow opening and a fermentation weight. You can screw a lid on lightly so the pressure in the jar is able to escape if you like.
Looks soo good man! Have to try this out.
It's a great sauce, definitely give it a try.
0:55 - me be like:
please use some gloves 😀
I thought I recommended that you DO wear gloves ...
I think your brine is too salty. Lactic acids feel comfortable at up to 3 percent salt. But you're measuring your content by total weight, right?
It's not too salty. From my understanding, lactobacillus is salt tolerant up to 7-8%. This fermented perfectly fine and has a pH of 3.7.
I took the weight of the ingredients plus water and multiplied it by 3%. Been using that percentage for years with no problems.
Thank you for watching and for the comment!
Nice brother cheers!!
Thank brotha! Happy new year 👊🍻
@@LogansInnerChef happy new year to you as well my brother!!
made it. WOW! love it. love you, too!, Logan! THANK YOU!
btw, your garlic cloves disappeared but mine went into the jar... yargh!
Glad you liked it! Can never have too much garlic 🍺
@@LogansInnerChef 👍🏻👍🏻👍🏻😊
Mines been fermenting for 6 months, today!
Nice! That's going to make a delicious sauce 👊