FERMENTED SWEET HABANERO SAUCE – 7/10 🔥
- 600 g Habanero chilli peppers
- 200 g carrots, cut in rings
- 200 g pineapple cubes
- 5 garlic cloves whole
- 1 tablespoon + ½ teaspoon ginger, minced
- 1 liter water
- 24 g salt
- 1 cabbage leaf
- 440 g tin crushed pineapple with syrup
- 2 cups sugar
- 2 cups white vinegar
- 1 x 2 liter fermentation jar
Put the chilli’s, carrots, pineapple cubes, garlic and ginger in the 2 liter jar.
Mix the water and salt to make a brine.
Pour brine into jar, mix all the ingredients together and put the cabbage leaf on top to keep ingredients under brine level.
Ferment for 6 weeks.
After 6 weeks, drain some of the brine and blend (blender / blender stick) the chilli mix until smooth.
Add the tin of pineapples with juice and blend again until smooth and fine.
Pour blended mixture into a pot, add the sugar and vinegar and stir on low heat until sugar has dissolved.
Bring the mixture to boil and cook until the ingredient’s volume has reduced by 50%.
Bottle in sterilized jars while hot.
Recipe posted and photo’s: Chris Smith
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