Sort ingredients
rsnake
QR Code
Listen
Pdf
Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe.
Pack mango, peppers, onion and ginger into fermentation jar.
Combine salt and water, stir until salt is fully dissolved to make the brine.
Add fermentation weight and pour in brine to cover, mango, pepper, onion and ginger should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
Add fermented mango, pepper, onion and ginger to blender with 1 cup of the fermentation liquid. Blend until smooth and then add vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.