How to Make Mango Habanero Hot Sauce | Fermented Homemade Hot Sauce Recipe

How to Make Mango Habanero Hot Sauce | Fermented Homemade Hot Sauce Recipe | FarmSteady

Рет қаралды 31,699

4 жыл бұрын

Mango habanero fermented hot sauce is bright, tropical and delightfully spicy. This homemade hot sauce uses lacto-fermentation to add layers of complex flavor. Bell pepper, onion and fresh ginger round out the flavor profile. And if habaneros are too hot for you, Fresno peppers work beautifully in this recipe too.
Fermentation is what makes really good hot sauces so tasty. In this video Erica from FarmSteady shows you how to make lacto-fermented mango habanero hot sauce at home. Links to our Fermented Hot Sauce Kit and the full written recipe are below.
IN THIS VIDEO:
• Recipe: Fermented Mango Habanero Hot Sauce farmsteady.com/field-guide/re...
• Fermented Hot Sauce Kit farmsteady.com/shop/hot-sauce...
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Learn how to ferment pickles, kraut, kimchi and more at farmsteady.com

Пікірлер: 143

@sniffywiffyona 4 жыл бұрын

This looks nice and fruity with plenty of oomph! Can't wait to make it. Keep the recipes coming. Thanks Erica.

@FarmSteady 4 жыл бұрын

Thanks so much for watching! We have a lot more great recipes in the works for 2020 too.

@kcperkman7590 4 жыл бұрын

great video Erica, looks yummy, keep um coming

@FarmSteady 4 жыл бұрын

Thanks so much!!!

@pkrones 3 жыл бұрын

Terrific video!

@FarmSteady 3 жыл бұрын

Thank you!!!

@isaiahlynch4113 2 жыл бұрын

Such a beautiful sauce

@FarmSteady 2 жыл бұрын

It really is!

@juliannunally802 2 жыл бұрын

This is the best hot sauce I’ve ever tasted. My wife and I love it on wings with a little butter and ranch to turn it into a wing sauce. Thank you!

@FarmSteady 2 жыл бұрын

This made my day! So glad you love it! And thanks for the wing sauce tips :)

@GtaRockt 2 жыл бұрын

I love making chili sauce and decided to take it to the next level by fermenting one and used this recipe (Although I substituted the habaneros for a different kind of chili pepper, because I couldn't find habaneros at the store) It is amazing :) Will try out many other recipes from this channel

@FarmSteady 2 жыл бұрын

Awesome! So glad you liked it!

@cajunboy67 2 жыл бұрын

Just finished my first batch. Tasted really good, but I added some honey at the end before bottling it. It really brought out more of the flavor.

@FarmSteady 2 жыл бұрын

That's sounds like a great idea :)

@sammusaev5883 4 жыл бұрын

Thanks for the recipe, the color looks absolutely stunning. I followed the recipe but added some Thai peppers and a couple of garlic cloves as well. Many people online have said that they were disappointed with how much sweetness the fermentation took away. What do you think about adding a spoon or two of brown sugar at the end when blending it all up?

@FarmSteady 4 жыл бұрын

That sounds so good! Blend it first and taste, if you want it sweeter you can definitely add sugar or honey and blend some more. Let me know how it turns out!!

@najmabegum5789 2 ай бұрын

Must try😮 you take your fermenting next level up! I just put single vegetables to fermentation

@FarmSteady 2 ай бұрын

Thank you! Excited for you to give fermented hot sauce a try! ☺️

@justaddmusclecom 4 жыл бұрын

Making this today, its mango season here in Florida and I have about 2 buckets full of ripe mangoes at home. Also have some Thai Chilis and Ghost Peppers I can use to make a nice sauce.

@FarmSteady 4 жыл бұрын

So jealous!

@biffjohnson7107 4 жыл бұрын

I love tropical fruit. Big problem for me living in Pennsylvania lol. Enjoy!

@justaddmusclecom 4 жыл бұрын

Biff Johnson I used to live in VA near the Mason Dixon line so I know your pain. I knew people that grew tropical fruits in containers inside lol.

@biffjohnson7107 4 жыл бұрын

Healthy Recipe Channel I never really considered trying that, because I didn’t think I could get it to work. I don’t get much direct sunlight in my house.

@sylvainmartineau1943 3 жыл бұрын

I love the recipe was wondering how to get the fermentation glass weight for a gallon jar. Thanks in advance. Keep up the good work

@FarmSteady 2 жыл бұрын

Glad you loved the recipe. 💕 We designed this fermentation weight! :) It comes with all of our 1/2 gallon fermentation kits: farmsteady.com/shop/?category=Fermentation+Kits

@brianandsherryarmstrong3012 11 ай бұрын

Where do you guys get those larger wide mouth fermentation weights? BTW love the videos keep them coming!

@FarmSteady 4 ай бұрын

We make them! They come with all our fermentation kits: farmsteady.com/collections/shop-fermentation-kits

@MaryJanenow Жыл бұрын

Seeds don’t have capsaicin. So you don’t add heat. Seeds give the sauce a little texture.

@FarmSteady Жыл бұрын

Totally your preference to include the seeds or not!

@tomwright5681 Жыл бұрын

For people who don't ferment much, I would suggest you emphasize you can't use table salt, must be Kosher or Sea. If they use Mortons iodized, it will be a bad outcome. Also I've found that given salt crystal size differences it's best to measure by weight, ex 3% or whatever

@FarmSteady Жыл бұрын

Great tip - thank you! Our newer recipes specify kosher salt as the ingredient.

@levansegnaro4637 10 ай бұрын

Wrong, there's multiple studies even on pubmed that prove iodized salt doesn't negatively effect lactofermentation, iodized salt does however negatively effect yeast and mold fermentation (such as kombucha/cider making or tempeh/miso making).

@simonhenry7415 4 жыл бұрын

Wow Erica - this is your first video in a LONG time - have you guys been taking a break from the busy production schedule?

@FarmSteady 4 жыл бұрын

Glad to be back! We were shipping out kits like crazy for the holidays so had to pause on the videos. But have been filming a ton and will be putting out new videos regularly again!

@FckJoeBiden2020 3 жыл бұрын

So what percent brine is that?

@stephenpreece2285 2 жыл бұрын

Hi Erica I made this recipe but used scotch bonnet peppers and a red bell pepper apart from that the same and a 14 day ferment. To be honest I was not expecting to like the "mango" sweetness however it was subtle and very nice indeed the heat from the bonnets is superb !!! However I found the onion came through as a strong after taste ?? I considering making it again either with red onion or simply leaving the onion out all together?? Any thoughts ?? Thanks

@FarmSteady 2 жыл бұрын

So glad to hear you enjoyed your ferment! It totally depends on preference, but if the onions were a bit too strong for you, trying red onions or completely leaving them out sounds like a great option for your next batch!

@cmmiles000 2 жыл бұрын

So I started the process of fermenting my peppers and everything last week (9/23/21) and I just checked my bottle and there was some liquid that spilled out. Is that normal or is my jar too full? If it's too full, can I open it and remove some liquid or will that compromise the batch? The lid is on tight and the airlock is snug in the seal. Is it normal for liquid to come out of the airlock?

@FarmSteady 2 жыл бұрын

Hi there! We suggest opening and removing a portion of the liquid to avoid any messiness. It would also be good to clean out the airlock and put new water in and then reassemble. No worries, nothing should be compromised!

@Alwightmush 3 жыл бұрын

If you add the fruit after the (pepper) fermentation do you need to heat the blended sauce to prevent further fermentation of the added fruit?

@FarmSteady 3 жыл бұрын

We would recommend doing it all at the same time! But because fruit is higher in sugar content it will most likely ferment faster. We store our bottles in the fridge regardless so heating isn't necessary.

@jerryrichter9550 2 жыл бұрын

I plan on making this when my kit comes in. question is, will everything you measured out in this video fit in a quart jar? thats all i have. also, should kosher salt be used or regular? thanks

@FarmSteady 2 жыл бұрын

We recommend kosher salt! A quart should be large enough to hold the finished sauce but you may want to have another jar on hand just in case. :)

@jerryrichter9550 2 жыл бұрын

@@FarmSteady thank you

@RavinDave-theOriginal Жыл бұрын

Can you can it afterwards? I'm sure you'd have to kill the fermentation process (heating) first. Which method should I study up on? I have access to PC equipment, but I suspect I'd be using water bathing, much like they do before packing it in Woozy bottles.

@bbqfisherman69 4 жыл бұрын

Have you ever combined mango and pineapple in the same fermented hot sauce? Was wondering if it would work. Thanks.

@FarmSteady 4 жыл бұрын

We haven't, but it would be excellent!

@naturalbornescapist 2 жыл бұрын

hi! why do you add vinegar after fermentation? isn't it already acidic enough? i personally dont like sauces with vinegar so i wonder if i can skip this ingredient?

@FarmSteady 2 жыл бұрын

Great question! We like to add the vinegar since we don’t keep all of the brine in our hot sauce ferments and vinegar slows downs further fermentation! Vinegar gives this sauce its acidic kick, but you can definitely try it without! You can add a little extra fermentation liquid or water if you need to thin it out! :)

@markbsb7176 3 жыл бұрын

Why don’t you heat up the sauce to stop the fermentation? This is what I always thought should be done. Please correct me if I am wrong .

@cajunboy67 3 жыл бұрын

Depends on how you are going to store it. In the fridge, the cold will slow fermentation way down. If you're going to store it at room temp in a mason jar, cook it for 20 mins at 160 degrees to kill the bacteria, and seal it up while still hot.

@Lionx09 Жыл бұрын

If i would want a less fluid consistancy and little more thick hot sauce. Should i add more ingredients or half the brine and vinegar in the last step before blending?

@FarmSteady Жыл бұрын

You can definitely adjust the thickness of your hot sauce with how much brine and vinegar you add when blending based on your preferences!

@kghiii Жыл бұрын

Or add xanthan gum

@dylanchadderton1 2 жыл бұрын

how long would estimate this hot sauce stays good for in the fridge?

@FarmSteady 2 жыл бұрын

Once your hot sauce is finished fermenting, and you put it in the fridge--it'll last for months and months.

@gaberosales4612 4 жыл бұрын

@farmsteady would you do this without fermenting?

@FarmSteady 4 жыл бұрын

You certainly could make a good chili sauce with these ingredients. A few things to note is that it'd be really spicy, and the flavors will not have quite the same depth (since that develops over time). It also won't last quite as long, so you'll probably want to make a smaller batch and keep it in the fridge.

@highlandscommunityclub1160 Жыл бұрын

I’m wondering about not adding the vinegar. Most people ferment so they don’t have to add vinegar, as the vinegar takes away from the unique ferment taste. Have you tried it without vinegar?

@FarmSteady Жыл бұрын

We like adding vinegar to give this sauce its acidic kick, but you can definitely try it without! You can add a little extra fermentation liquid or water if you need to thin it out! :)

@MrMegaWaldo 4 жыл бұрын

Made the sauce and it turned out great. I think I’ll do less than 1 full onion next time though. The onion smell was pretty prevalent. Wonder why this recipe called for 1 whole onion when the pineapple habanero recipe called for 1/2 of an onion.

@FarmSteady 4 жыл бұрын

Awesome. The mango takes up a bit less space than the pineapple (which we filled with extra onion) but a 1/2 onion would be great too.

@cajunboy67 2 жыл бұрын

I went with half an onion, and filled the extra space with shredded carrots.

@pauljohnson2372 Жыл бұрын

The stem will pull away cleanly and not waste the little bit that is removed by cutting it off

@hotrodroadking1031 4 жыл бұрын

Could u put potassium sorbate to preserve and make shelf stable

@FarmSteady 4 жыл бұрын

To make your hot sauce shelf stable the pH should be 3.4 or lower and you should pasteurize and follow safe canning practices. The flavor will be preserved but it will kill off the live bacteria. Otherwise it keeps for months refrigerated.

@scoville24 4 жыл бұрын

HotRod Road King add 20% vinegar and 1-2% citric acid. I have 3 bottles from last year in the pantry that are like the day I made it. You can add a bunch of different spices that have natural anti-bacterial properties too like garlic, cinnamon, cloves, oregano, peppermint, sage, ect.

@FireheadLazzo 4 жыл бұрын

Yes. It wouldn't be a bad idea to also use potassium metabisulfate.

@mjrabiroff1 3 жыл бұрын

Seeds actually don't have any capsaicin in them. The membrane around the seeds contain the majority of the peppers capsaicin.

@FarmSteady 3 жыл бұрын

Totally. Ww tend to remove the seeds (and some of the membrane) it helps lower the heat and we prefer the consistency of this hot sauce with the seeds removed.

@mjrabiroff1 3 жыл бұрын

@@FarmSteady seeds are kind of bitter tasting to me. I don't usually remove them though. Lol

@MillionFrom1Punter 3 жыл бұрын

The only point of correction is after blending u need to boil it up a little to stop the fermentation since heat kills the bacteria responsible for fermentation.its good u refrigerate to deactivate also but forgeting to do so n storing the tightly sealed bottle in shelf one risks explotion due to gas emitted from the continuing fermentation

@FarmSteady 3 жыл бұрын

We live keeping the live cultures so we don't pasteurize our hot sauces. These are stored refrigerated which slows down fermentation. Post fermentation there aren't a ton of fermentable sugars left, so while if you left it for months and months it might develop a bit of fizz it would create an explosion.

@jsp__ 2 жыл бұрын

The vinegar they added at the last step will also kill the bacteria and stop the fermination process

@s18169ex3 3 ай бұрын

Can you use frozen mango? Also, your brine is that a 2 1/2 or 3% salt solution.Nice blender looks like a vita mix. The reason it was cloudy on the bottom was because of the lactobacillus. I just noticed at the end your sauce looks a bit thin maybe you should’ve put in some xanthan gum

@FarmSteady 3 ай бұрын

Yes. You can totally use frozen mango. And we use 2.5 tablespoons of kosher salt to 1 quart of water which is ~3% salt solution (can vary depending on the weight of the salt brand you're using) but 2-5% is the target range for all our ferments.

@userbosco 4 жыл бұрын

Great video, thanks. FYI, there are habanero varieties that aren't hot at all. You get the same tropical flavor of the traditional habby, but not the punch. Not that'd I'd use them, I like it HOT!!!

@pkrones 3 жыл бұрын

userbosco, I have never seen mild habanero seed or plants. What can you tell me about them?

@FarmSteady 2 жыл бұрын

Thanks for the info!

@acesofgambit 4 жыл бұрын

Is it ok if Without airlock? And should I keep in refrigerator when fermenting? Thank you

@kuronekochan3 4 жыл бұрын

Airlock helps release the gasses that occur during fermentation, if you don't use the airlock just open the lid once a day to release the gasses or it might crack the jar in the worst case scenario. As for the temperature, fermentation usually needs room temperature, I don't think the bacteria will do great if you put it in the fridge. Just put it in a warm, dark place and it should be fine.

@acesofgambit 3 жыл бұрын

@@kuronekochan3 thank you

@DaniPooo 3 жыл бұрын

you should ferment in room temperature (unless you wan't to ferment for a very very long time) and airlock are not 100% necessary. You could get away with not closing the lid completely. The idea is to not let any air get into the jar but let gasses out. How you achieve that is up to you. Some people are using normal jars and "burping" their jars (opening the lid to let out pressure) daily. I find this a bit risky. Personally I like airlocks as it's easy, clean and looks nice. And it really doesn't cost much.

@FarmSteady 2 жыл бұрын

We use our airlock to release gases and bubbles that are created during fermentation without letting anything else get inside your fermentation jar. That means you can set your jar aside and not worry about it during fermentation. We mostly ferment at room temp. Hope that helps!

@1stpeter315 2 жыл бұрын

If you double this recipe would it come out just as good?

@FarmSteady 2 жыл бұрын

Absolutely! You can totally scale this up or down depending on the size of your fermenter.

@talonbell1586 4 жыл бұрын

Do you have to use vinegar in this am not big on vinegar taste

@FarmSteady 4 жыл бұрын

Great question. You can totally skip the vinegar but want to let it ferment at least 3 weeks and check the pH to make sure it's 3.4 or lower. You can up the brine when blending to get to the desired consistency. You can also add lime juice (but the acidity still varies so check the pH).

@talonbell1586 4 жыл бұрын

Ty for the tip love the video the are Awesome keep up the good work can’t wait to see what next

@kghiii Жыл бұрын

You could also add citric acid to reduce the pH to wherever you want it to be. Loads of hot sauce companies to this to make sauces very shelf stable…but you’d also need to stop the fermentation by pasteurizing most likely in this scenario. Low ph isn’t as much of a concern if you’re always storing in the fridge when you’re done and you’re consuming it quickly

@Kiki-kf7on Жыл бұрын

Can you strain it then can in water bath

@HappyPappynKatyTX 3 жыл бұрын

what does fermented mean? I always believed, in meat, it meant sour or rotten. What does it mean in hot sauce?

@FarmSteady 3 жыл бұрын

Fermentation is a form of preservation! You can read more about it here: farmsteady.com/field-guide/lacto-fermentation-a-guide-to-making-fermented-foods

@HappyPappynKatyTX 3 жыл бұрын

@@FarmSteady Thanks, I will. Appreciated

@HappyPappynKatyTX 3 жыл бұрын

Looks delicious, and scary

@FarmSteady 2 жыл бұрын

Not scary at all! But quite delicious :)

@joeb4142 4 жыл бұрын

“For this recipe you’ll need 15 - 20 habanero peppers” Me: 😵

@FarmSteady 4 жыл бұрын

You could use Fresno peppers too (which are quite a bit more mild) or bell peppers and only a couple hot peppers!

@aidaazari7159 7 ай бұрын

Can we ise red chilli?

@FarmSteady 4 ай бұрын

Absolutely!

@georgehellie9175 4 жыл бұрын

Same as my recipe except mine has no ginger and has 6 cloves of garlic.

@FarmSteady 4 жыл бұрын

So good!!

@georgehellie9175 4 жыл бұрын

Love the stuff

@DarthVince 4 жыл бұрын

Anyone tried this? I'm worried about fermenting such a sweet fruit. Won't it be very vigorous?

@FarmSteady 4 жыл бұрын

To counter the higher sugar levels from the mango we use a bit more salt to slow fermentation and are careful to make sure that everything is fully weighed down under the brine. Airlocks are also super helpful in letting CO2 escape not letting anything else in so you don't have to worry about it being too vigorous.

@MartinFoCo94 2 жыл бұрын

Habanero doesn’t have a ñ sound 😅 but how sweet does this come out? I wanted to try pineapple mango habanero, but don’t want to have it be sweet

@FarmSteady 2 жыл бұрын

It has a subtle sweetness from the mango but it's very balanced by the spice level in the habaneros. We've actually heard of people adding honey or brown sugar to add some sweetness - totally depends on your preference :) let us know if you try it out! Pineapple is a great addition.

@eyehear05 Жыл бұрын

Does this have to be non iodised salt.. ? Plz reply

@BIGMIKESKNUTTS Жыл бұрын

Yes, non iodized. Never use iodized salt.

@campdavidsonfunctionaltrai8583 4 жыл бұрын

I do this but no vinegar, and I add honey. you should try datels.

@FarmSteady 4 жыл бұрын

That sounds fantastic! Do you add the honey before fermentation or when blending?

@campdavidsonfunctionaltrai8583 4 жыл бұрын

while blending. don't want too much sugar at the start. I like to ferment at least 4-6 weeks. If you interested in Datel peppers I can mail you some seeds. Once you try this pepper it will be the only sauce you make. email your address at rob@idesignbro.com and Ill send you some.

@hermanblinkhoven1856 Жыл бұрын

Dear Erica, just as with your pineapple recipe, the result, interesting as it was, puzzled me. I used far less habanero and still got a result far too hot to be right. But my main problem is that the fruit taste and the mango's sweetness has vanished. Ferment for less time? Add sugar at the end? Using the best possible mango to have its taste and perfume vanish completely is strange.

@alsayedmohammed2367 Жыл бұрын

Habaneros are naturally too hot and this procees elevates the spiciness, you can use other pepper types and as for the sweetness honey or sugar is needed to upset the sourness

@FarmSteady Жыл бұрын

Exactly! If you find the heat overpowering, you can either use even less habanero peppers, sub in some of them with other peppers that pack less heat, or add in more mango. But definitely strange that the mango is completely lost!

@cydrych 2 жыл бұрын

Do you think this would work with watermelon instead of mango?

@FarmSteady 2 жыл бұрын

Definitely! Let us know how it turns out if you try it.

@cydrych 2 жыл бұрын

@@FarmSteady I tried it. It is good but a bit too hot. I used 6 habanero in a half gallon batch and the heat is a bit stronger than the sweet from the melon. I also used ginger, onion and garlic. I’ll know next time to cut down to four chilies. I have jalapeño/green apple sauce in the fermenter now. 👍🏻

@FarmSteady 2 жыл бұрын

@@cydrych Jalapeño and green apple sounds delicious!

@music3078 4 жыл бұрын

2 spoons of salt cant be 2% of total weight. If u dont.. u dont get a good fermentation. Have u checked the ph level? Also. Put water och brine in the airlock..

@FarmSteady Жыл бұрын

Thanks for watching! If we were producing them commercially we'd go by weight but at home we tend to go by taste.

@iris5227 3 жыл бұрын

I used canned mango hopefully it's still good... mangoes out of season

@FarmSteady 3 жыл бұрын

definitely keep an eye on it, as canned fruits tend to have higher sugar concentrations that can turn alcoholic during fermentation!

@FarmSteady 3 жыл бұрын

Definitely not! It just might ferment faster because of the higher sugar content.

@iris5227 3 жыл бұрын

@@FarmSteady I have it in a demijohn with an airlock im not seeing alot of action (bubbles etc>. It's fairly cold here atm so I'm wondering if the temperature would be an issue... im sure it'll be fine just don't want to waste any habenaros. ☺

@FireheadLazzo 4 жыл бұрын

Add more water, sugar, and fruit, and you'll have a spicy mango wine.

@FarmSteady 4 жыл бұрын

That would be a VERY spicy wine! HA!

@thomasmiller1670 4 жыл бұрын

Still nothing about the yield.... man

@FarmSteady 4 жыл бұрын

Yield is 5 cups. Full written recipe: farmsteady.com/field-guide/recipe-mango-habanero-fermented-hot-sauce

@1965cajun 3 жыл бұрын

just break off stems and save all that wasted peppers

@FarmSteady 3 жыл бұрын

That works too!

@zachchenoweth6622 4 жыл бұрын

You should really strain this or run it through a mill if you're planning to use those woozy bottles...

@FarmSteady 4 жыл бұрын

You totally can. We blend it up super well but tend not to strain so it does have a bit of a thicker consistency. It works great with with the woozy bottles (as long as the doser isn't super small.

@kghiii Жыл бұрын

A vita mix eliminates any need to strain…a mill isn’t always required for sauces. It depends on your equipment