Sweet Mango, Pineapple, and Jalapeno Hot Sauce
Description
Once I started adding pineapple and mangoes to my hot sauce fermentation recipes, it was hard for me to stop. While it may seem unintuitive, these sweeter fruits are perfectly happy when lacto-fermenting alongside chiles, onions, and carrots that are all submerged in a salt water brine.
If you ferment your ingredients for a week and then taste and piece of the fermented pineapple or mango, it no longer tastes only of mango or pineapple; it’s incredibly spicy, tangy, sweet, and acidic, all at the same time!
You can use some of these unblended fermented fruits as the base ingredients when making a pineapple or mango pico de gallo for weeknight tacos—it’s absolutely incredible, especially if you are serving guests who are comfortable eating spicy foods!
When your friends inevitably ask your secret to the spicy pico de gallo, show them your bottled Sweet Mango, Pineapple, and Jalapeno hot sauce, and proceed to spread your food knowledge about fermented spicy pineapples and mangoes among the uninitiated neophytes.
Prep Time: 25 minutes
Fermentation Time: 1 week, or longer if desired
Yield: 2 quarts
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 chopped mango, pineapple, jalapenos, red onion, garlic, and carrot to the cleaned jar.
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In a separate container, mix together the water with the Kosher salt, and stir until the Kosher salt is completely dissolved.
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Pour the salt water brine over the fruits and vegetables, and push the contents down until they 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 ½ of the liquid brine.
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Stir together the white wine 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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Transfer the hot sauce into individual bottles, and store the bottles in the fridge to cool down.
User Reviews
This is one of my favorite hot sauces!