Orange Habanero Fermented Sauce
I've been a long time lurker on here so I thought I'd share a sauce I made recently that I'm really pleased with.
This is a pepper forward fermented chilli sauce with a solid kick from the habaneros. The bell peppers give it plenty of body along with a small amount of mango. I also included a little garlic and ginger to add some extra depth without overpowering the peppers.
The mash was fermented for one month before I added 10% cider vinegar and 20% water and cooked for 20 minutes. It still finished with a low pH and a great pourable consistency. I don't like a lot of vinegar in my sauces so the fermentation definitely helps with this.
u/MorugaMike — 11 days ago