Lacto-Fermented Mango Habanero Hot Sauce

Sweet, spicy, and tropical this lacto-fermented mango habanero hot sauce is a crow-pleaser. It keeps in the fridge for months, and you can dollop it onto pizza, pastas, and anything else you can think of. Unlike hot sauces you buy at the store which are full of preservatives and thickening agents, this all natural hot sauce is full of probiotics. That means its delicious and good for you.

What is Lacto-fermentation?

Lacto-fermentation is a traditional fermentation method that relies on the lactic acid bacteria that is naturally present on the surface of fruits and vegetables. We want to create an environment where the lactic acid bacteria can out-compete other micro-organisms. Lactic acid bacteria (LAB) can grow in an environment that is acidic (low pH), salty, and has no oxygen (anaerobic). Many micro-organisms cannot tolerate these conditions, which is why the LAB can take over the ferment.

By submerging our vegetables or fruit in a salt water solution, we create a good environment for the lactic acid bacteria (LAB) to multiply. The LAB eats the sugars from the vegetables and fruit and produces lactic acid. Lactic acid makes the ferment sour and acidic. These acidic conditions further help to preserve the ferment.

What salt to use for my lacto-fermentation?

Use salt that does not contain iodine for your lacto-fermentation since iodine can inhibit your fermentation. However, many people (such as myself) have made successful lacto-fermentations with iodized salt.

How much salt should I add to my lacto-fermentation?

If you add too little salt, the lacto-fermentation may not work. This is why it is important to use at least a 2% salt solution. As a general rule of thumb, lacto-ferments will call for a salt concentration between 2-5%. The amount of salt called for depends on how hard or soft the vegetables are.

Suggested Salt Concentration	Vegetables/Fruit to Ferment
2-2.5%	Apples, Carrots, Cauliflower, Cabbage, Garlic, Onion, Potatoes, Green beans, Beets, Garlic, Radish
3%	Eggplant, Berries
3.5-5%	Cucumber, Bell peppers, Hot chilies

If you have a scale, you can weigh the weight of the ingredients, and then multiply that weight by 0.02 to figure out the minimum amount of salt that needs to be added. For example, 600g of ingredients x 0.02 = 12 grams of salt. In the fermented pineapple salsa recipe below I suggest adding 1 tablespoon of salt, which is about 15 grams. It is always better to add a little more salt than too little. With more salt, the fermentation will just take a little longer. Just remember: when in doubt, add a pinch of salt!

I don’t have a scale, what is an easy way to measure the salt concentration?

If you don’t want to bother weighing the ingredients and calculating the amount of salt, there is a simpler but less accurate method.

To make a brine, measure out 4 cups (1L) of water and dissolve 2 tablespoons (~ 30g) of salt in it. This will give you about a 3% salt solution which you can use to submerge your vegetables or fruits in. For salting directly onto vegetables, salt to taste, and then add a pinch more salt for good measure.

What kind of water should I use?

For lacto-ferments where a brine is added, avoid using tap water as it contains chlorine which can inhibit the fermentation. I recommend boiling water to remove the chlorine and allowing it to cool to room temperature before using it. Other people will purchase filtered or distilled water for their lacto-ferments which I consider unnecessary and a waste of money.

For some lacto-ferments, the vegetables are salted directly to draw out the water from inside the. The fermented pineapple salsa recipe below uses this ‘self-brining’ method.

How should I care for my lacto-ferment?

Leave your lacto-ferment on the kitchen table, away from direct sunlight, for 3 days to several weeks. I usually leave my ferments out for around a week. I will tap the top of the jar lid to see if I can press down on it easily. CO2 gas is produced during the fermentation and will put pressure on the lid. You need to release this pressure by ‘burping’ the jar, which is just gently loosening the lid. When loosening the lid, you will see bubbles rising to the top of the jar, and liquid may come out. This is a sign that the lacto-ferment is successful. The fermentation is most active within the first week it was made.

I like to place a plate underneath the jar to catch any liquid. Generally, the fermentation will be faster at warmer temperature than colder temperatures. When you are happy with the sourness level of the ferment, place the jar in the fridge for long-term storage. There is no need to burp the jar once it has been placed in the fridge.

Lacto-Fermented Mango Habanero Hot Sauce Recipe Method

Step 1

Peel 2 garlic cloves and place them into your mason jar.

Step 2

Roughly chop the 8-10 habaneros and place them in the mason jar. Check the habanero pepper seeds. If they are black or discoloured then discard the seeds. I suggest wearing gloves when cutting the habanero peppers as they can make your skin and eyes burn if you are not careful.

Step 3

Roughly chop 1 ripe mango, 1 sweet bell pepper, and 1/2 an onion. Place into your mason jar.

Step 4

Measure out 2 cups (500mL) of de-chlorinated water. I suggest using tap water that has been boiled and come back down to room temperature. Dissolve 18 grams (~1 tablespoon) of non-iodized salt in the water.

Step 5

Pour salt-water into the jar, making sure that all the ingredients are submerged under water. If there is not enough salt water solution, dissolve 1/2 tablespoon of salt in 1 cup (250mL) of water and pour into the jar.

Step 6

If there is a lot of headspace in the jar, place a weight such as a stone or ziploc bag filled with water over the ingredients to keep them submerged.

Step 7

Place the jar on a small plate and leave on your kitchen counter, away from direct sunlight, for 1-3 weeks to ferment. Fermenting for a longer period of time will produce a sourer, more funky hot sauce. Fermenting for a shorter period of time will produce fresher flavours.

Step 8

Tap the jar lid every day for the first week to see if CO2 gas is being produced and putting pressure on the lid. If you can’t press the lid down, ‘burp the jar’ by gently unscrewing the lid to release the gas pressure.

Step 9

After 1-3 weeks, strain the salt brine from the other ingredients. Put the ingredients in a blender with 1/4 cup of brine liquid and 2 tablespoons of white sugar. Blend.

Step 10

Taste the hot sauce. If desired, adjust the flavour by adding more salt, sugar, spices, or vinegar at this this time.

Step 11

(Optional) If you prefer a more thin pourable sauce, strain the sauce. You may also whisk in 1 teaspoon of xanthan gum to thicken the hot sauce.

Step 12

Store the hot sauce in the fridge. I have kept hot sauce for a year in the fridge. The flavours will change as it continues to ferment in the refrigerator.

Other recipes you might like:

• Bird’s Eye Chili Hot Sauce
• Lacto-Fermented Sauerkraut
• Lacto-Fermented Pineapple Salsa
• Fermented Pico de Gallo