Equipment
* optional
Ingredients
Fermentation Base
- 150 g habanero peppers, stems removed, halved
- 200 g fresh pineapple, peeled, cored, and cubed
- 150 g yellow bell pepper, seeded and roughly chopped
- 25 g garlic, peeled, slightly crushed
- 15 g fresh ginger, peeled and sliced
Brine
- 500 ml water, filtered or non-chlorinated
- 15 g sea salt
Finishing
- 120 ml apple cider vinegar
- 10 g white sugar
Nutrition (per serving)
Method
Wear gloves. Combine the habaneros, pineapple chunks, yellow bell pepper, garlic, and ginger in a clean 1-liter glass jar. Pack them down tightly.
Dissolve the salt into the water to create a brine. Pour this over the vegetables in the jar, ensuring everything is completely submerged. If floating occurs, use a fermentation weight or a water-filled ziplock bag to keep ingredients under the brine surface.
Cover the jar loosely with a lid (to allow gas to escape) or use an airlock. Store in a cool, dark place (18-24°C/65-75°F) for 5 to 7 days. The brine will become cloudy and small bubbles will form, indicating fermentation is active.
Strain the solids from the brine, reserving the brine liquid. Transfer the fermented solids to a blender. Add 60ml of the reserved brine and the apple cider vinegar.
Blend on high speed until completely smooth. If the consistency is too thick, add more reserved brine 1 tablespoon at a time until desired consistency is reached.
Pour the puree into a saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes. This halts fermentation and stabilizes the sauce for storage.
Remove from heat. If a silky texture is desired, pass through a fine-mesh sieve (optional). Funnel into sterilized glass bottles while hot. Allow to cool completely before refrigerating.
Chef's Notes
- Always use gloves when handling habaneros. The capsaicin oil stays on skin and can cause severe pain if you touch your eyes.
- The fermentation period is flexible. 5 days gives a brighter, fresher flavor; 2 weeks yields a funkier, more complex sauce. Taste the brine daily after day 3.
- If you prefer a thinner, Tabasco-style sauce, strain the final mixture through cheesecloth and bottle only the liquid. Use the leftover pulp for marinades.
- Using non-chlorinated water is crucial. Tap water containing chlorine or chloramine can kill the lactobacillus bacteria needed for fermentation.
Storage
Refrigerator: 6 months — Flavor matures over time.
