Your Recipe Blog

FERMENTED SWEET HABANERO SAUCE – 7/10 🔥

Recipe by
6 weeks

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

Category:

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5