This is what happens when I have a couple extra mangos and fresh habaneros in the garden. Admittedly, I have a deep fear of hot peppers, not eating them but touching them. I learned my lesson the hard way….
Several years ago, I was innocently cleaning Hungarian Wax Peppers (a medium-hot pepper) with my bare hands. I did a bunch because we were canning them. This wasn’t any different from what I had done for years in the past.
But this time was totally different.
… in a very bad way
I’m not talking about mistakenly touching my face with hot pepper hands like many people have experienced.
The funniest thing happened a couple hour AFTER I was done cleaning peppers. Suddenly my hands started burning. Not the palms or finger tips where had the most contact with the peppers, but the backs of my hands.
When I say burning, I mean BURNING.
Like my hands were being pressed into hot coals and nothing would alleviate the pain.
We tried every possible treatment… and I mean EVERY.
After several hours and several shots of liquor, with my hands coated in baking soda and milk, wrapped in aluminum foil and plastic baggies, dipped into a bucket of ice water, I passed out.
It was well over 12 hours before I felt normal again. And I honestly learned my lesson and have never touched a hot pepper with my bare hands again.
So, let me remind you that hot peppers are dangerous and wear rubber gloves when handling them. There was no rhyme or reason why I got pepper burns, but I’m never risking it again.
Making my Fermented Mango Hot Sauce is very easy, the only hard part is dealing with the habanero pepper. One last time, PLEASE don’t forget to wear gloves!
Remove the seeds from the pepper and coarsely chop, then blend everything together until smooth. Transfer to a glass jar and cover with cheesecloth or cotton towel and secure with a rubber band. Allow to ferment for 12 hours, then refrigerate until ready to use.
Initially when it’s all blended together it will taste hotter than the finished sauce will be. Fermentation and chilling take away some of the heat.
We enjoy Fermented Mango Habanero Hot Sauce on pretty much everything, but on my Mexican Braised Beef Tacos, it’s simply amazing!
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| Servings |
| 3cups |
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Fermented Mango Habanero Hot Sauce
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- 2large mangospeeled & chopped, roughly 4 cups
- 1/4cup honey
- 1/4cup organic raw apple cider vinegar (with mother)
- 1large habanero pepperseeded & chopped
- 3cloves garlicpeeled and chopped
- 1small piece of fresh gingerroughly the size of a large clove of garlic
- 1teaspoon sea salt (real salt)
- 1/2teaspoon organic cumin
- 1/4teaspoon Ground White Pepper
- 2tablespoons whey
- Combine all ingredients and blend until completely smooth.
- Transfer to a glass container, cover with cheesecloth secured with a string or rubber band. Allow to ferment at room temperature for 12 hours.
- Refrigerate 12+ hours prior to serving. Will keep in the refrigerator for up to 6 months.
If you cannot use whey due to a dairy allergy, substitute vegetable based starter culture.
Mango! Fermenting! Hot sauce!! Right up my ally! Can’t wait to try this!
Wow! That’s REALLY good!!
Hello!
Very excited to try this recipe. This will be my first time fermenting a food group. I have done kombucha for a few months now and have enjoyed it. If I let the fermentation go for longer what would be the outcome? would it become more sour do to the acid build up?
Thank you gain for the recipe and the great website!
Fermenting time-frames are guides. There are factors (like ambient temperature) that will affect how fast or slow fermentation will occur. You can certainly extend the fermentation a little longer (with most vegetables) but will notice the flavor becoming stronger and ultimately not edible.