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Habanero and mango hot sauce
Makes 500ml Sauces and accompaniments
Ingredients
- 400g habanero chillies, stalks removed, finely chopped
- approx. 7g (1.75 per cent of chilli weight after chopping) flaky sea salt
- 100g (25 per cent of chilli weight) mango flesh
- 1 garlic clove
- 1½tbsp apple cider vinegar
Method
Weigh the chopped chillies to calculate and check the amount of salt you need. Mix the salt through the chilli. Calculate 25 per cent of the chilli weight to give you the accurate weight for your mango. Chop the mango and garlic, then mix through the chilli.
Transfer the mixture into a large jar with enough space for the chilli mixture to expand as it ferments. Leave to ferment for at least 7 days, giving it a good stir once a day. By day 4, you should start to see bubbles. By day 7 or 8, you should see bubbles throughout the chilli and on top. At this point, sterilise 2 x 250ml jars.
Add the vinegar to the chilli ferment, then transfer to a food processor and blitz until you have a smooth purée. Pour the sauce into the sterilised jars and seal.
Put the jars in a saucepan of boiling water (the water should come up to just below the lids), then reduce the heat to low and simmer for 10 minutes. This stops the fermentation and makes the sauce shelf-stable.
Store the unopened jars in the pantry for up to 2 years. Refrigerate after opening and use within 6 months. The flavour will improve over time but you may need to give it a shake before using.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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