Florida Sunburn Sauce
Description
I’ve been working with some Ice Cream ideas lately using fresh oranges, and decided they would make for an amazing base for a hot sauce.
I started with cutting out orange “supremes” from an orange, which are basically the flesh sections only—without any of the added white pith.
If you ferment the sauce with the orange pith section or the peel, and then blend the contents, the resulting sauce will taste slightly bitter. By cutting the flesh out and discarding the white pith sections, you can blend the oranges with the final sauce without having a bitter final product.
I remove the ginger here before blending, as the ginger doesn’t blend particularly well and lends an unpleasant fibrous texture to the finished sauce, although you can experiment here with blended ginger if you prefer.
Prep Time: 25 minutes
Fermentation Time: 1 week, or longer if desired
Yield: 1 quart
Ingredients
Instructions
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Clean a 2-quart mason jar with hot soapy water, and set aside to completely dry.
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Add the fresh dill, peeled ginger, orange slices without pith, white onion, carrot, and hot peppers to your cleaned fermentation vessel.
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In a separate jar, combine the water with the Kosher salt, and mix until the salt is completely dissolved.
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Pour the liquid salt water brine over the contents, and press down the ensure the fresh dill, vegetables, and orange sections are submerged below the surface of the brine.
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Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.
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Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of fermentation and acidity.
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Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.
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When you are ready to finalize and bottle your hot sauce, discard 1/3 of the liquid brine.
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Remove the fresh dill sprigs and fermented ginger sections from the solid contents before blending.
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Stir together the apple cider vinegar with the white granulated sugar until the sugar has dissolved, and add the sugar and vinegar mixture to your fermented hot sauce mixture with the remaining brine.
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Blend the contents using an immersion blender or food processor, and taste the contents.
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Add more salt, sugar, or vinegar, if desired.
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Strain the hot sauce using a fine mesh strainer, and discard the excess pulp.
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Transfer the hot sauce into individual bottles, and store the bottles in the fridge to cool down.
User Reviews
What a fun summer combo for fermented hot sauce!