Fermented Hot Sauce With Fruit: How to Do It?
Fermented hot sauce with fruit is not the easiest hot sauce type to make for beginners.
Some fruits don’t fare well with hot peppers, and sugars can cause spoilage if the ingredients aren’t handled correctly.
For this reason, I have created a detailed guide on how to make hot sauce with fruit that will be useful for beginners and experienced hot sauce lovers.
The best fruits for hot sauce are those that balance the heat. The sweet peach, apricot, and mango are included.
If you want to increase the heat, you can add acidic fruits such as apples, oranges, or sour cherries.
What Fruits Are Best for Hot Sauce?
The choice of fruits for hot sauce should be based on your choice of pepper.
Tropical fruits such as pineapple, mango, and guava are some of the best options for fruit-based hot sauces.
It is possible to balance the heat of the pepper with sweet and soft fruit such as peach. The sauce will become slightly sour with the addition of cherry or kiwi.
What Fruit is Best With Ghost Pepper?
Ghost pepper has an intense, sweet chili flavor that is fruity.
Unsurprisingly, it goes well with an array of fruits, though some combinations will make your ghost pepper hot sauce spark.
If you want to reduce the sauce’s heat, choose sweet fruit such as apricots or peaches.
The sauce will be even hotter because of the combination of ghost pepper and Citrus fruits like orange or lime.
One of the more interesting additions to ghost pepper is mango. Overall, ghost pepper has a bright orangey-red color, and all these fruits will make the sauce look even more appetizing
What Fruit is Best With Habanero?
The pepper colors are yellow to bright red. It is one of the hottest peppers in the world, with 100,000 Scoville Heat Units, which is 20 times hotter than jalapenos.
You may not be able to sense the sweet flavors of habaneros due to the intense heat.
Citrus fruits aren’t the best choice for this pepper as it needs to be balanced to enhance their taste.
The heat of habaneros can be mitigated by using peach, mango, pear, or guava. Fresh figs or dates can add a lot to the sauce.
How Long Will Hot Sauce With Fruit Last?
Hot sauces have a long shelf life due to the intense heat that doesn’t allow bacteria to breed. Fruits have natural sugars that may speed up the process.
The average shelf life of hot sauce with fruit is about six months if all safety precautions were followed and the recipe contains at least 20% vinegar.
Ensuring safety is the most important factor in making hot sauce with fruit. It’s a good idea to wash the ingredients in the sauce.
Botulinum is harmful to human health if oil is added to the sauce. The sauce must be stored in a refrigerator if it is less than 20% lemon juice.
The perfect pH level for sauce is around 3.4 pH and if the pH is more than 4.5 it is acidic. The sauce bottle and any instruments used in the preparation should be washed.
You can Pasteurize your sauce by boiling it. You should boil it for two minutes. After about 20 minutes, let the sauce sit.
Don’t be afraid to mix fruits and veggies for flavor.
If you want to make a delicious blend with pumpkin, mango and peach are ideal. Carrot cake can be mixed with dates and oranges. The apricot and sweet potato blend are perfect.
Fermented Peach Hot Sauce Recipe
One of the best fruits to use in hot sauce is peach, as it mellows the heat and enhances the pepper flavor.
Every hot sauce enthusiast should try out the peach sauce recipes on this page.
Peach and Fresno Pepper Hot Sauce
For the peach and Fresno pepper sauce, you’ll need:
- Ripe peaches
- Red onion
- Fresno peppers
- Chili peppers
- Vinegar or lemon juice
- Optionally – a few habaneros.
Before you chop the ingredients, make sure you chop them well. Place a layer of peppers in a jar and cover it with a layer of peaches.
Then, put a thin layer of onion on top of it. Continue to layer your jar, leaving some space, and then top it with a layer of chili.
Pour the salt mixture into the jar after dissolving it with a quart of water. If you want to increase the acidity, you can add some lemon juice.
Leave the jar in a cool place and place it in a dry place for at least two weeks to ferment.
If you prefer a thinner sauce, you can add another cup of brine and make a thinner sauce by opening the jar. Put your sauce in a container and blend thoroughly.
Peach Scotch Bonnet Hot Sauce
For the peach Scotch Bonnet hot sauce, you’ll need:
- Scotch Bonnet peppers
- Apple cider vinegar
- Mustard powder
- Ground cardamon
- Black pepper
Chop all peaches and veggies first. Pack them in a jar and leave about an inch of free space at the top.
The brine should be poured into the jar with one quart of water and three ounces of salt. Place the jar in a dry place for at least a couple of weeks.
If you think your sauce is going to be fermentable, open the jar and transfer the contents to a pot. Add a dash of honey, cardamom, pepper, mustard powder, and vinegar.
Bring the water to boil and let it boil for 15 minutes.
The sauce should be let to rest. After that, transfer the pot contents to a food processor and blend it. It’s a good idea to keep your hot sauce out of the fridge.
Hopefully, the tips I give you will help you make a delicious hot sauce with fruit.
You can add other ingredients such as dried fruit, honey, or spices to make the flavor even richer if you keep experimenting with your favorite pepper and fruit combinations.
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