Ferment / Hot sauce / Mango

Fermented Mango Hot Sauce

A vacuum-bag fermented hot sauce with mixed chilies, mango, garlic, and a little finishing acid.

Time 5-10 days
Yield About 350-450 ml
Storage Refrigerate

Ingredients

  • 250 g mixed fresh chilies, stems removed
  • 150 g ripe mango, peeled and chopped
  • 2 garlic cloves, peeled
  • 8 g fine sea salt, 2% of the chili and mango weight
  • 1 tablespoon apple cider vinegar or lime juice, after fermentation

Method

  1. Slice the chilies lengthwise. Leave the seeds in for more heat, or remove some for a milder sauce.
  2. Weigh the chilies and mango together, then add 2% of that weight in salt. For 400 g chilies and mango, use 8 g salt.
  3. Toss the chilies, mango, garlic, and salt until evenly coated.
  4. Pack everything into a vacuum bag in a fairly flat layer.
  5. Vacuum seal the bag. Use a gentle or moist setting if available so liquid is not pulled into the sealer.
  6. Leave the sealed bag at room temperature for 5 to 10 days. Put it on a tray in case it leaks.
  7. As fermentation produces gas, the bag will puff up. If it becomes very tight, cut a tiny corner to vent, then reseal immediately.
  8. When it tastes bright, tangy, and lightly sour, open the bag and pour the contents into a blender.
  9. Blend until smooth.
  10. Add the vinegar or lime juice, then adjust with a little water if the sauce is thicker than you want.
  11. Bottle and refrigerate.

Notes

  • Garlic is recommended. It adds depth and a savory base that balances the fruit and chili heat.
  • Mango ferments actively because of its sugar, so expect the bag to inflate.
  • For a sharper sauce, ferment longer or add a little more vinegar or lime juice after blending.
  • For a fruitier sauce, ferment closer to 5 days.
  • For best safety, check the finished sauce with a pH meter or strips and add vinegar or lime juice until it is below pH 4.0.
  • Discard the batch if you see fuzzy mold, smell rot, or the ferment becomes slimy.