The carrot and mango in this hot sauce seem to give just the right fruitiness to balance the heat. In addition to the basics, you'll need a large-ish jar, a strainer, a food processor, and some rubber gloves.

Homemade Fermented Mango and Carrot Hot Sauce [Vegan]


Makes 1-pint



  • 2 cup assorted chili peppers (de-seeded)
  • 1/2 large carrot, chopped
  • 1/4 cup dried mango (unsweetened)
  • 4 cloves garlic
  • 2 cinnamon sticks
  • 1-quart warm water with 2 tablespoons sugar and 2 tablespoons sea salt dissolved


  1. Go about de-seeding and cleaning up your chilies with gloves on. Make sure to remove the viscera in addition to all the seeds. This is where the real heat is. Otherwise, just chop the mango and carrot and get everything into a big, half gallon jar with an air-lock (air-lock not absolutely necessary).
  2. Let it sit for four days.
  3. Drain the liquid, and add the veggies directly into the food processor. Reserve the liquid to thin it out in the processor. Oh, and discard those cinnamon sticks!
  4. Add about 3/4 cups of brine to thin the sauce out when you blend it. This adds salt too, so be aware. Adding extra water would be okay too. Slice a fresh piece of bread, lay on some hummus, and get to tastin'!