Craig's Fermented Mango & Habanero Hot Sauce

We thought we'd share this one, considering we've recently sold over 800kg of Mangoes as part of our annual fundraiser!

Craig always grabs 2 x 10kg boxes for the family which they enjoy fresh, dehydrated and in recipes like this.

Fermentation is the process of allowing benefical bacteria to proliferate, which serves to start breaking down sugars and carbs into lactic acid. It's same process used to make yoghurt, sauerkraut and kimchi (which Craig learned a lot about during his time as part-owner of 66 Barrels!). If you have some fermenting gear, that will help, but Craig makes do with what he has on hand in the kitchen at home.

This recipe creates and deliciously complex hot sauce that is also packed with prebiotics and probiotics. It makes everything taste incredible, and your gut will love it too!

Utensils:

Large glass Jar, or a couple smaller ones

Small ramekin/dish to weigh ferment down

Kitchen Scales

Calculator (use your phone!)

Small Bottles (grab them from free our exchange!). Sterilised in a pot of boiling water for 5 mins.

Ingredients:

2 KP mangoes (I prefer slightly underripe)

12 x habanero chillies (use a milder chilli if you like)

2 x red capsicum, seeds removed

1 x small red onion

5cm knob ginger

8 garlic cloves

4 cups filtered or spring water

~15-25g fine lake salt (uniodised!)

1 cup Apple Cider Vinegar

Method:

1. Give all utensils, your work surface and hands a good wash before starting. I use our disinfectant spray to be extra sure!

2. Give everything a good wash in the sink first, and then cut all fruit & veges into roughly equal size chunks. I aim for around 2cm squares, but it's not super important if they're not all perfect. Discard any bits that are discoloured or look funny

3. Place your empty jar(s) onto the scales and press the Tare button so it reads 0.

4. Carefully place all ingredients into your glass jar, then pour in water ensuring there's enough so nothing is poking out.

5. Record the weight of the jar now it is filled (we want the total weight of all fruit, veges & water - not the jar itself!).

6. Carefully pour the water out into a large bowl, keeping the fruit & veges inside the jar.

7. Now take the recorded weight from Step 5 and multiply by 2% - for example if you have 850g of ingredients the calculation looks like this: 850g x 0.02 = 17g - this is the exact amount of salt you need to add!

8. Carefully measure your salt out and add to the water. Stir until fully dissolved and then pour back over your fruit/veges in the jar. Take your time and ensure there is no trapped air inside the jar (you can use a chopstick or something to poke in there and make sure!).

9. Now place your ramekin/small dish/fermenting weight on top - the goal here is to make sure no piece of fruit or vegetable is poking out of the brine. This is the most critical step, ensuring we have a full anaerobic environment means no other bacteria can grow.

10. If you have an airlock lid, use it, but I generally just place a clean towel over the top and secure it with a rubber band. I then sit the actual lid on top loosely to stop debris falling in.

11. Ferment! Place somewhere out of direct sunlight (I put mine in the cupboard). We're aiming for ~20c for 10 days or so. Cooler temps will require a few extra days, and try not to let it get much warmer as things can happen a bit too quickly. During fermentation you should expect to see bubbles forming. Don't stress if the brine goes a little cloudy, but be aware that any funny smells or obvious signs of bacteria/mould growth means you have to chuck the batch out! You can minimise this by always cleaning before you start.

12. Once you think you're close, you can pick out a piece of fruit to try. It should be quite soft with a yummy flavour.

13. Strain all ingredients, keeping about 1/2 cup of the brine in reserve.

14. Place into a food processor along with reserved brine and Apple Cider Vinegar, and blend to desired consistency.

15. Pour into prepared sauce bottles, cap and place straight into the fridge.

Tips:

• Keep it clean! Dirt hands or utensils can introduce other bacteria that will compete, and possibly ruin your batch.

• Check on your ferment everyday. Give it a sniff and make sure it smells 'clean'. A slightly vinegar or boozy smell is fine, but trust your nose. If it smells wrong, chuck it.

• Iodised salt will work in this recipe, but it can effect the colour and texture. We suggest you use our amazing Fine Lake Salt, sourced right here in WA from Lake Deborah.

• Keep your hot sauce in the fridge! It's packed with live bacteria that thrive in warm temperatures... If you leave them on the bench they could explode after a few days! Don't be surprised if you hear your hot sauce 'burp' when you open it - that means it's alive and happy!