Habanero and Mango Hot Sauce
I had no idea how simple this was, but once I’d made it, I wondered why I’d never done it before. Now I use it in lots of ways: mixed into mayonnaise with fried chicken; added to braises, salsas or guacamole; a few drops in an extra spicy bloody mary; or for a kick in salad dressings. Just remember, this hot sauce does what it says on the label – a little goes a long way.
Fills 2 x 250 ml (8½ fl oz) jars.
Ingredients 5
400 g habanero chillies
7 g flaky sea salt, or approx. 1.75% of chilli weight after chopping
100 g mango flesh, or approx. 25% of chilli weight
1 garlic clove
30 g apple cider vinegar
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Method 5
Remove the stalks from the and discard. Finely chop the chillies and then weigh the chopped amount. Calculate 1.75% of this weight; this is the exact weight for your . Weigh and add the salt, then mix it through the chilli. Calculate 25% of the chilli weight; this is the weight for your . Chop the mango and , then mix them through the chilli.
Transfer the mixture into a large jar with enough space for the chilli mixture to expand as it ferments. Leave to ferment for at least 7 days, giving it a good stir once a day. By day 4, you should start to see bubbles. By day 7 or 8, you should see bubbles throughout the chilli and on top. At this point, sterilise your jars (see my tips).
Add the to the chilli ferment, then transfer to a food processor and blitz until you have a smooth purée. Pour the sauce into the sterilised jars and seal them.
Put the jars in a saucepan of boiling water (the water should come up to just below the lids), then reduce the heat to low and simmer for 10 minutes. This stops the fermentation and makes the sauce shelf-stable, but also removes the probiotic benefits from the ferment.
Store the unopened jars in the pantry for 2 years (the flavour will improve over time). Refrigerate after opening and use within 6 months. This sauce is all natural with no stabilisers, so you may need to give the jar a shake before use.
Urbanstead's tips
I use habaneros, as they have a good kick but not the extreme heat of some other chillies. They have a great aroma, too. You can use green jalapeños if you like. The fruit adds body to the sauce and a touch of sweetness. I love using mango when it’s in season, but pineapple, peach or lychee are also good.
To make it more of a sriracha-style sauce, add 1 tablespoon raw (demerara) sugar and an extra 100 g (3½ oz) vinegar when you purée the mixture after fermenting.
To sterilise your jars, preheat the oven to 120°C (250°F). Wash them in hot soapy water and rinse thoroughly, then place them in the oven for 20 minutes. Make sure your jars are completely dry and still warm when you fill them.
