Why do I need to de-seed the chili peppers?

De-seeding and removing the viscera from the chili peppers is crucial because this is where the real heat resides, allowing you to control the spice level of your hot sauce.

What is the purpose of the air-lock during fermentation?

An air-lock allows gases to escape while preventing outside air from entering the jar, maintaining an anaerobic environment that is beneficial for fermentation, though it's noted as not absolutely necessary for this recipe.

How long should the hot sauce ferment?

This Homemade Fermented Mango and Carrot Hot Sauce should sit for four days to develop its distinct tangy flavor and probiotic benefits.

Can I use fresh mango instead of dried mango?

The recipe specifically calls for 1/4 cup of dried mango, which contributes a concentrated sweetness and texture; using fresh mango would alter the flavor and moisture content, so it's best to stick to dried for the intended result.

Why are the cinnamon sticks discarded before blending?

The cinnamon sticks are discarded after fermentation because their purpose is to infuse flavor into the brine and vegetables during the fermentation process, and blending them directly would result in an undesirable texture and potentially overpowering flavor.

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Homemade Fermented Mango and Carrot Hot Sauce
[Vegan]

Name: Homemade Fermented Mango and Carrot Hot Sauce [Vegan]
Cook time: 30 min
Yield: Makes 1-pint
Ingredients: 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

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Vibrant orange Homemade Fermented Mango and Carrot Hot Sauce drizzled generously over a slice of bread with hummus, showcasing its thick texture and bright color.

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Homemade Fermented Mango and Carrot Hot Sauce [Vegan]

Makes 1-pint

Dairy Free

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.

Ingredients You Need for Homemade Fermented Mango and Carrot Hot Sauce [Vegan]

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

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How to Prepare Homemade Fermented Mango and Carrot Hot Sauce [Vegan]

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).
Let it sit for four days.
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!
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'!