Fermented Habanero Hot Sauce Food

FERMENTED HABANERO HOT SAUCE RECIPE

Steps:

• In a high speed blender or food processor, combine peppers, garlic, carrots and 1 tsp salt.
• Pulse until all is coarsely blended (see step-by-step photos above in post).
• Place into a jar and cover with 3/4 cup water.
• Cover with a cheesecloth or loose lid, and place at room temperature away from direct sunlight for 3 days (If using a lid, open once a day to release pressure).
• After 3 days, pour the entire contents into a food processor or blender alongside oil, vinegar, sugar and 1/2 teaspoon salt. Blend until desired texture is achieved.
• Enjoy!

HABANERO HOT SAUCE

Steps:

• Make the basic brine by combining 2 cups of water with 1 tablespoon of salt. Set aside. (You may need to warm the water up a little for the salt to dissolve.
• Chop up the habaneros, orange bell peppers and garlic and add it to the mason jar. Fill the jar to the shoulder.
• Add the basic brine to the jar until the peppers are covered. Leave an inch of space from the top to avoid spills during fermentation.
• Optionally: Add a fermentation weight and an airlock lid if you have them.
• If you're not using an airlock, cover the jar loosely with the lid so gas can escape while it's fermenting.
• Set on the counter away from direct sunlight for 10-14 days.
• When it's done fermenting, strain the pepper mixture from the brine. Set the brine aside.
• Pour the pepper mixture into a blender, turn it on medium and slowly pour the brine into the blender until you get the thickness/ consistency you like.
• Pour the hot sauce into a jar or bottle and store in the refrigerator. Hot sauce will last up to a year in the fridge.
• If you have leftover brine you can mix it with vinegar to make a Tobasco style hot sauce.

BELIZEAN STYLE HABANERO SAUCE - HOT SAUCE

Steps:

• Sauté garlic in coated sauce pan.
• Once the garlic starts to give off it's aroma, add the onion, carrots, and water. Bring to boil, reduce heat and simmer until the carrots are soft.
• Remove from heat .
• Add habaneros, optional fruits, lime juice and salt to the carrot mixture.
• Place in a blender and puree until it reaches a smooth consistency.
• Pour into sterilized bottles or jars and seal. Keep refrigerated.

HABANERO FERMENTED HOT SAUCE WITH BERRIES RECIPE

Steps:

• For The Mash: In a food processor, pulse blackberries, blueberries, peppers, and salt in a food processor until berries release liquid and mixture is coarsely pureed, about 12 to 15 pulses.
• Transfer mash to wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Cover surface of mash with plastic wrap, pressing gently to ensure full contact, and weigh down with fermentation weight or small jar lid. Seal jar with airlock lid following manufacturer's instructions.
• Store pepper mash in dark area away from sun and let ferment, maintaining an ambient temperature between 55°F (13°C) and 75°F (24°C), for 7 days; check mixture daily for signs of gas formation (mash will climb up sides of jar; this is a good sign). Starting on the 7th day, taste mash daily until it has reached a pleasantly sour flavor; the total fermentation time can take anywhere from 7 to 10 days.
• To Finish the Hot Sauce: Transfer mash to a blender. Add vinegar and sugar, and blend on high speed until smooth and emulsified, about 1 minute. Measure pH using strips or pH-meter to make sure sauce is about 3.4; if it is too high, lower pH to 3.4 with more vinegar as needed.
• Strain sauce through a fine-mesh strainer set over a nonreactive bowl or large container, pressing on solids to extract as much liquid as possible; reserve solids for another use (see note).
• Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. The sauce can be refrigerated for up to 1 month (note that because of additional sugars from the fruit, it can continue to ferment as it sits; this shouldn't be an issue under refrigeration, but can cause bubbling if left at room temperature for a while).

FERMENTED HOT SAUCE

Steps:

• Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
• Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
• Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
• Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
• Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
• Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.

HABANERO HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!

CARROT HABANERO HOT SAUCE

Steps:

• Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
• Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
• Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.