door admin | jan 17, 2023 | All Recipes, Hot Sauce
Ingredients :
- 1 cup of fresh yellow habanero peppers, seeded and finely diced
- 1/2 cup of diced melon (cantaloupe or honeydew)
- 1/2 cup of distilled white vinegar
- 1/4 cup of honey
- 1/4 cup of lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of salt
Get to work :
In a blender, combine the diced habanero peppers, diced melon, distilled white vinegar, honey, lime juice, minced garlic, and salt. Puree until smooth.
Pour the puree into a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and let the sauce simmer for about 15 minutes, or until thickened.
Remove the pan from the heat and let the sauce cool for a few minutes.
Carefully ladle the sauce into sterilized bottles or jars, leaving about 1/4 inch of headspace.
Seal the jars with lids and bands and let them cool completely before storing in the refrigerator.
Note: The yellow habanero pepper is a medium-hot pepper, so adjust the amount to taste. The addition of melon will bring a nice sweetness and balance the heat.
This hot sauce can be used to add a sweet and spicy flavor to various dishes, from a marinade, to sandwiches, soups, stews, and more. The melon will also bring a nice freshness and sweetness to the sauce.
door admin | jan 14, 2022 | All Recipes, Hot Sauce
Ingredients :
- 2 cups of fresh Ghost peppers, seeded and finely diced
- 1 cup of garlic cloves, peeled and minced
- 2 cups of distilled white vinegar
- 2 tablespoons of sea salt
Get to work :
In a large mixing bowl, combine the diced Ghost peppers, minced garlic, distilled white vinegar, and sea salt. Mix well.
Pack the pepper and garlic mixture into a clean and sterilized fermentation crock or jar, leaving about 1 inch of headspace at the top.
Place a weight on top of the pepper and garlic mixture to keep it submerged beneath the brine.
Cover the crock or jar with a clean cloth and secure it with a rubber band.
Store the crock or jar in a warm and dark place, where the temperature is around 75-85F (24-29C) for about 2-3 weeks.
After 2-3 weeks, remove the weight, and use a clean spoon to skim off any mold or scum that may have formed on the surface.
Carefully ladle the fermented pepper and garlic mixture into a blender and puree until smooth.
Strain the puree through a fine-mesh sieve or cheesecloth into a sterilized bottle or jar.
Seal the container and store it in the refrigerator for up to 6 months.
Note: The Ghost pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste.
This fermented hot sauce will give you a nice balance of heat and flavor, it can be used in various dishes, from a marinade, to sandwiches, soups, stews, and more. The fermentation process will also bring extra depth of flavor and probiotics.
