Fermented Dips & Sauces

Florida Sunburn Sauce

Name: Florida Sunburn Sauce
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 2 sprigs sprigs Fresh dill; 1 thumb-sized piece of Ginger, peeled and cut into sections (65 g); 3 Oranges, cut into supremes (175 g of Orange sections without pith); ½ White onion, peeled and quartered (100 g); 1 Carrot cut into sections (120 g); 8 Red Guindilla, Jalapeno, or Habanero peppers , stems removed (130 g); 200 g Water; 20 g Kosher salt; 200 g Apple cider vinegar; 25 grams White granulated sugar

Tanja Enke May 28, 2024

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

Prep 25 min

Difficulty Beginner

Start Cooking

Ingredients

0/10

2 sprigs sprigs Fresh dill

1 thumb-sized piece of Ginger, peeled and cut into sections (65 g)

3 Oranges, cut into supremes (175 g of Orange sections without pith)

½ White onion, peeled and quartered (100 g)

1 Carrot cut into sections (120 g)

8 Red Guindilla, Jalapeno, or Habanero peppers , stems removed (130 g)

200 g Water

20 g Kosher salt

200 g Apple cider vinegar

25 grams White granulated sugar

Popular Recipes

Our Courses

Start Your Gut Health Journey for

500+ gluten-free recipes • AI food scanner • Cancel anytime

Start Trial

Cancel anytime · Instant access

Instructions

14 steps

Clean a 2-quart mason jar with hot soapy water, and set aside to completely dry.

Add the fresh dill, peeled ginger, orange slices without pith, white onion, carrot, and hot peppers to your cleaned fermentation vessel.

In a separate jar, combine the water with the Kosher salt, and mix until the salt is completely dissolved.

Pour the liquid salt water brine over the contents, and press down to ensure the fresh dill, vegetables, and orange sections are submerged below the surface of the brine.

Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.

Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of fermentation and acidity.

Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.

When you are ready to finalize and bottle your hot sauce, discard 1/3 of the liquid brine.

Remove the fresh dill sprigs and fermented ginger sections from the solid contents before blending.

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.

Blend the contents using an immersion blender or food processor, and taste the contents.

Add more salt, sugar, or vinegar, if desired.

Strain the hot sauce using a fine mesh strainer, and discard the excess pulp.

Transfer the hot sauce into individual bottles, and store the bottles in the fridge to cool down.

Florida Sunburn Sauce

Instructions

Reviews & Questions

Your Gut Health Journey Starts Here

Log In

Instructions

You May Also Like…

Fermented Date Paste with Toasted Cumin Seeds

Spicy Peach Hot Sauce

Homemade Crème fraîche

Strawberry Cream Cheese

Kiwi Jalapeno Hot Sauce

Simple Fermented Pickles

Reviews & Questions

Your Gut Health Journey Starts Here

Log In

Save Your Favorites