I WISH I Knew About This BEFORE Buying Hot Sauce | Mango Hot Sauce Recipe
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- Äas pĆidĂĄn 11. 06. 2022
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Lacto-Fermented Mango Hot Sauce Recipe:
3-4 ripe mangoes
300g red chillies
8-10 garlic cloves
1ltr water
50g salt
50-75g white wine vinegar
1 lime
50g olive oil
salt & pepper
Why Didn't I Know This BEFORE Buying My Hot Sauce | Pineapple Hot Sauce Recipe
#hotsauce #lactofermentation #pineapple
I made hot sauce with pineapple a little while back and it truly slapped. This
time we're gonna go one step further: mango hot sauce!
We're lacto-fermenting again, so we'll need a five percent brine of water, with fine sea salt. Mix together until the salts dissolve and put to one side.
Grab your chilli of choice, remove the stalks and cut in half: we're going to be blending later so no need for any fine chopping. Then grab a few sweet ripe mangoes cut off the cheeks and then do the classic score and turn inside out.
Remove all the chunks from the skin put to one side and enjoy that seed as a little chef's perk! Smash and peel some garlic cloves, then put the mango chilli and garlic into a jar pushing everything together nice and tight.
Cover everything with the brine poke everything down and then cover with more brine as needed seal the jar and now we wait like and follow for part two i'm kidding.
Ferment your mango and chilli for as long as you like burping them from time to time. One or two weeks is best, but it's down to personal taste.
Once fermented open the jar do you see those little bubbles this thing is alive! It's so cool! Strain the mango and chillies through a sieve reserving that brine we're gonna need it later, these chilies are nice and soft now and that mango well you've just got to try it.
Place everything into a blender with the white wine vinegar, lime juice and a splash or two of that brine please if you need to get it until smooth and add a little olive oil just to thicken and mellow the sauce.
And that's it! Tropical flavoured hot sauce ready to bottle and give to everyone you love be careful though it has got a kick!
Of course i had to give it a test run; so I heated it up with a little bit of butter, tossed it with some chicken wings and enjoyed every spicy morsel!
So if you're a fan of hot sauce get involved because this one was an absolute banger! Make that sauce, Coat those wings and don't forget to like and follow! - Jak na to + styl
Made it, and it came out great, thanks man đ„
Brilliant video
quick and to the point, brilliant
Cheers dude!
underrated channel, thanks for the informative but brief recipe!
Thank you dude! I appreciate the kid words! đ€
I think I'll try this one next
Love these hot sauce recipes i wanna try the strawberry one
Love the idea of making hot sauces. I wanna start making my own, but one question why the butter part at the end ?
nice knife skills
I was thinking about trying a somewhat similar recipe, since I have about a kilo of Aji Mango peppers.
A 5% brine seems a bit extreme though.
Hey how long do these typically last in the fridge?
How long will the sauces last for once made?
Loving these hot sauce videos. Do you prefer your fermented or non-fermented (aka quick) hot sauces better?
Fermented sauces have more flavor and non-fermented need more ingredients to get that much fllavor.
You didnt mention burping that sealed jar. How many times during the fermentation process did you crack the lid
do Papaya hot sauce nexttt, avocade hot sauce haha
Try this and mine is a bit salt and I have a pop up shop a week away đąđą how can I fix this
How do you decide how long to let these ferment? Is there a way to tell when they are done? Should different fruit be fermented for different amounts of time?
Down to personal taste. I would say at least a week. But you can push if further if you wanted to! đ€
When fermenting the mango and chili do you have to burp the jar to stop it exploding Iâm pretty new to this and donât want glass and brine all over my house cheers
Yeah just burp them from time to time dude you'll be fine!
How many bottles do you get out of that recipe
Can I use frozen cubed mangoes? I have 12 large mangoes that are ready now but I'm still waiting on the glass bottles and jars to arrive.
sure you can! I'd recommend blending in any fresh fruits AFTER the fermentation is done.
Do you refrigerate or let it sit out while fermenting?
Ferment at room temp and then store In the fridge after blending!
@@Al.Brady. awsome I'm guna try this for sure! How long will it last in the fridge typically?
I remade this hot sauce it wasnât salt came out really good and spicy I left it on the counter for a few days. Today I decide to use it on my wings I noticed a separation in the bottle when I open it boom if exploded every where can someone tell me where did I go wrong
your hot sauce wasn't done fermenting, i.e. it still had sugar for the bacteria to eat. the bacteria continued to eat and produce CO2, which increased the pressure of your bottle, turning it into a bomb. Next time, after blending the hot sauce, simmer it on the stove for 10 - 15 minute or medium heat, stirring constantly and don't let it boil. This basically pasteurizes the sauce and kills all the live bacteria. Bottle the sauce while its still piping hot, put on the lid and turn the bottle upside down for 10 minutes so the cap becomes sterilized with the heat. This is called hot bottling. Your sauce won't be a ticking time bomb now.