Mango Hot Sauce

This hot sauce is delicious and has a well rounded flavour due to the mango, yellow peppers and habaneros and of course the fermentation.  If you are using a vegetable starter like Caldwell’s or Cutting Edge Cultures then you will be benefitting from Lactobacillus Plantarum.  This bacteria can help reduce topical infections and dermatitis, decrease intestinal permeability, reduce candida and reduce oxalate levels in the kidneys (studies at the bottom of this post).  Usually if you’re doing a wild ferment there will be enough Plantarum present to get them naturally but when using fruit because of the high chances of yeasts being involved it is a really good idea to use a starter.  I hope you enjoy the sauce 🙂

Ingredients:

• Mangos, 3
• Nectarines or Apricots, 2
• Habanero Pepper (or another yellow/orange hot pepper), just a quarter to half depending on how spicy you want it.
• Shallot 1 medium
• Salt, 1T
• Lime Juice, half a lime, juiced
• Probiotics, 1 t or vegetable culture “starter”
• Optional: Calendula or Dandelion Flowers
• Water

Method:

Chop all ingredients finely

Dissolve the salt in warm water

Add 1 t of your favourite probiotic or starter to the water

Place all chopped ingredients in a mason jar

Pour the water/salt/culture mixture in the jar

If using yogurt bacteria keep covered and warm (around body temperature) for 24 to 72 hours until it reaches desired sour flavour

If using vegetable starter leave at room temperature, covered (using an air lock if you have one, keeping all the fruits and veggies submerged) and it may take more than 72 hours to ferment, taste as you go along

You may need to release CO2 as the hot sauce ferments…

When your fruits and veggies have begun to taste sour blend everything including most of the water in a high speed blender until your sauce is just right

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256919/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3090165/

https://www.ncbi.nlm.nih.gov/pmc/ar ticles/PMC3316997/

https://pubmed.ncbi.nlm.nih.gov/26059754/

https://pubmed.ncbi.nlm.nih.gov/22726349/