hot sauce recipe

Let’s just say this is going to be the best mango habanero hot sauce recipe you’ll ever make!! Spoiler alert – it’s a delicious addictive sauce! Spicy with good amount of heat, not too sweet and with great flavors. It’s fantastic on tacos, nachos, for shrimp, ribs, chicken - everything!

Mango Habanero Hot Sauce Recipe

habanero chilies (with seeds

mango pulp (chopped

carrot diced

onion

garlic

salt

rice vinegar white vinegar

lime

sugar

Wear your latex gloves first before you do anything. Wash habanero peppers and pat dry them in paper towel which you can toss in trash after use along with gloves. Remove the green stem on the chilies and roughly chop them. You can cut them into halves, as you need to blend everything later. So don’t bother dicing the habanero chilies very fine. I left the seeds on for half of the chilies and removed for other half as I was aiming for spicy sauce that was bearable for my palate. For milder spice please remove all the seeds from all the habanero chilies.

Throw in all the ingredients into a blender, blend until smooth.

Tip the sauce into a sauce pan and simmer on medium heat for 10-15 minutes with constant stirring.

Allow the sauce to cool completely. You can press the sauce through a sieve to remove seeds and residues, but I decided not to sieve it.

Transfer the sauce into sterile jars filling it up ¾ leaving space on top for expansion while you store. Place sauce in air tight bottles and store in refrigerator until use.

Drizzle sauce over tacos, grilled shrimp, ribs, chicken – everything that you want to kick up the heat and flavors! You can gift bottles of these to friends and family too.

https://www.youtube.com/watch?v=PxRJRlJvqQQ&feature=emb_title

This is the best mango habanero hot sauce recipe you’ll ever make!! it’s a delicious addictive sauce! Spicy with good amount of heat, not too sweet and with great flavors. It’s fantastic on tacos, nachos, for shrimp, ribs, chicken - everything!
Detailed written recipe here - https://www.currytrail.in/mango-habanero-hot-sauce-recipe/
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Mango Habanero Hot Sauce

A simple delicious recipe for Fermented Hot Sauce using fresh summer chilies, with no special equipment and only 20 minutes of hands on time!

Fermented Hot Sauce 

cups filtered water, lukewarm (see notes)

chili

carrot, very thinly sliced (do not peel)

4-6 garlic cloves,

1-2 shallots, sliced (or ½ an onion)

optional: herbs (oregano, cilantro, celery leaves)

1-3 tablespoons apple cider vinegar, (optional-

honey sugar

sauce

Heat the water and stir the sea salt into the warm water until dissolved. Let cool to room temp.

Wearing gloves, slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). I left the seeds in mine. If adding bell peppers to temper the heat, cut into thin strips. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.

Layer all into a 2 quart jar.  Pour the salt water brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 teaspoon salt per 1 cup of water.

Weight the chilies down with canning weights (or use a small ziplock bag filled with water, to weigh the veggies down). You want the veggies completely submerged under the brine. Cover lightly with a lid and place the jar in a pan or bowl to collect any liquid that may spill over.

Place in a cool dark place (or cover with a kitchen towel and leave in a cool kitchen) for 5-7 days or until brine appears slightly cloudy. Tap the container and see if there is any activity, bubbles, or effervescence.

You will know it is fermenting by the cloudy brine ( see notes)  and little bubbling and activity. You can always ferment longer for even more flavor! The longer the ferment, typically the tangier this will become.

After 5-7 days, strain the brine, saving it. Place the fermented peppers, onions, garlic and carrot into a blender. Add 1 cup of the brine and blend until smooth as smooth as possible. Add the vinegar if using, (and sugar if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness.

The heat level will mellow a bit with time, as it continues to ferment in the fridge.

Place in a squeeze bottle and store in the fridge.  Do not place in a sealed jar unrefrigerated&#8211; this will result in an explosion&#8211; and great big mess- as sauce is still fermenting! BE WARNED!

I have the best luck with using in squeeze bottles and leaving the cap off in the fridge. Cover opening with your finger and shake before using.

If transporting to a friend as a gift, it is ok to seal for short periods of time (a few hours) but make sure they &#8220;burp&#8221; it and refridgerate it pretty soon after receiving.

The flavors will continue to develop and get more complex over time, the heat mellowing.

This will keep up to 12 months in the fridge (probably even longer).

To use, store in a squeeze bottle. Leave tip open in the fridge. Cover tip with finger and give a good shake before using.

Good recipe.  thanks for sharing.  I did try it and was successful with the cloudy and bubbles!  I had a couple of squeeze bottles on hand to store that sauce, so it worked well.  I used a mix of peppers, and some were habaneros, so it is hot!  But you are correct, really nice flavor.

I made three hot sauces using peppers gleaned from a farm before a hard frost. So good!

Question though: I have this wonderful spicy brine left over. Could I use that brine for other things? Specifically I have a ton of tiny gherkin cucumbers. Could I pickle them using this leftover brine?

https://content.jwplatform.com/videos/7KzXjUHs.mp4

Learn how to make fermented hot sauce – a simple way to enhance and preserve your abundance of garden chilies to use throughout the winter. Full of healthy probiotics, this easy recipe has many health benefits. Plus it just tastes good! 

How to make Fermented Hot Sauce 

Homemade hot sauce makes a perfect gift! Make either traditional fermented hot sauce or a quick cook version, which is done in less than half an hour.

Homemade Hot Sauce (Fermented Or Quick Cook Recipe)

peppers

garlic,

filtered water

sea salt

apple cider vinegar

honey syrup,

xanthan gum, optional (see notes)

Homemade Hot Sauce (Fermented or Quick Cook Recipe)

Place the peppers and garlic in a clean...

Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.

To make the brine, heat the filtered water...

To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature. 

Place the peppers and garlic in a clean glass jar. Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.

Fit the jar with a fermentation lid or...

Fit the jar with a fermentation lid or cheesecloth secured with a rubber band. Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. 

When the fermentation time is up, strain the...

When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness. 

While the blender is running, sprinkle in the...

While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.

Transfer to a bottle and store in the...

Transfer to a bottle and store in the fridge for 3-6 months.

Combine the peppers, garlic, 2 cups of water,...

Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.

Pour mixture into a blender (making sure to...

Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.

Transfer mixture to a squeeze bottle and store...

Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.

I have made a very large batch. Can I safely freeze in containers (freezer safe) to store once I have completed the fermentation process and blended?

I tried five different fermented hot sauce recipes this fall with my garden produce.  This one was my fave.  Absolutely delish!

Nashville Hot Sauce is a regional hot sauce made from cayenne pepper, other spices and brown sugar. Served on fried chicken!

Nashville Hot Sauce

unsalted clarified butter

cayenne pepper (more

brown sugar

black pepper

smoked paprika

garlic powder

honey

Combine clarified butter with the rest of ingredients in a heavy bottom saucepan. Stir over low heat until combined.

Make sure to come back and let us know how you liked this recipe. We love comments and ratings!&nbsp;

https://www.youtube.com/watch?v=3hOL79vN1Mc

Nashville Hot Chicken Sliders are perfect as a dinner or appetizer. Crispy fried chicken dredged in spicy sauce served on buttermilk biscuits with honey habanero pickles.
Recipe: https://www.savoryexperiments.com/nashville-hot-chicken-sliders/

Nashville Hot Chicken Sliders

Quick and easy to make Habanero Hot Sauce. It&#39;s hot, spicy, zingy, tangy and well balanced with hints of sweet red pepper &amp; maple. You&#39;ll be wanting to drizzle it on everything!

Habanero Hot Sauce

½ medium onion (, diced roughly)

red bell peppers

garlic (, chopped roughly)

habanero peppers

maple syrup

fine sea salt

Make sure you have a window or door open and an extractor fan on to ventilate your kitchen. When the habaneros start cooking you will get chili pepper fumes which might make you cough a bit or make your eyes smart.Sautéing on a grill outside is an option for a chili pepper fume-free house ;O)

Over a medium heat warm a skillet with the oil ( or a tablespoon of water to keep the recipe oil-free), then sauté the onions and bell peppers for a few minutes until beginning to soften.

Add the habaneros and sauté for a little while longer until soft and slightly caramelized then add the garlic. Turn off the heat and let the garlic cook in the residual heat of the pan.

Turn off the heat and transfer to a blender. Add the vinegar, maple syrup and salt and blend until completely smooth.

Open the blender and check the thickness. Add water to thin as necessary, giving it a quick blend in between each addition. Everyone likes their hot sauce different thicknesses so add enough to suit you.

Blend until completely smooth then decant into bottles or jars and store in the refrigerator.

Introducing easy green fermented hot sauce that will add a homemade, zesty kick to your meals. Get ready to ignite your taste buds with this flavorful condiment!

Green Fermented Hot Sauce

tomatoes

Anaheim peppers

Serrano peppers

Onion

Garlic (the entire head)

Water (unchlorinated)

Salt

Preheat the broiler with a rack on the upper shelf.

Wash the jars and lids in hot, soapy water and let air dry.

Wash the tomatoes and peppers.

Snap the stems off the tomatoes, but do not cut them.

Place tomatoes on a broiler pan and roast them, turning until black patches appear on all sides. Let the tomatoes cool.

Meanwhile, stem the peppers, peel and chop the onions and garlic.

Mix the salt with water (brine) and set aside to dissolve, stirring occasionally, if needed.

Pack the cooled tomatoes, peppers, onions, and garlic in the jars, dividing evenly and leaving 1 1⁄2 – 2 inches (4-5 cm) headspace. You can rub the blackened skin off the tomatoes, if desired, or leave it on for flavor.

Pour the brine into the jars, leaving 1 1⁄2 – 2 inches (4-5 cm) headspace while covering the ingredients completely.

Add weights or break bamboo skewers into lengths to fit crisscross inside the neck of the jar to hold down the ingredients. It’s important that the vegetables stay completely submerged in the brine or you may get mold formation. Add lids to jars.

Set the jars on a waterproof tray or plate in a spot that stays between 60-75°F (16-24°C). It should not be exposed to direct sunlight, so if it is on your counter, cover it with a dish towel.

Let it ferment for 4-6 weeks. Burp the jar as needed when pressure builds, but don’t open the jar unnecessarily as tomatoes and peppers are prone to mold and this will encourage mold.

After fermenting, drain the brine (reserving it for later) and transfer the fermented vegetables to a blender.

Puree it smooth, or leave it a bit chunky. Add as much brine as needed to reach the consistency you like. It’s your sauce; you can make it just the way you like it!

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Top 7 hot sauce recipe recipes from across the web

The most viewed hot sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fermented Hot Sauce

Homemade Hot Sauce (Fermented Or Qu...

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The most viewed hot sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine