Fermented Chili Mango Ginger Garlic Hot Sauce Recipe
A vibrant, tangy hot sauce that blends fiery chilies with sweet mango, aromatic ginger, and garlic. Fermented for depth and probiotic benefits, this vegan condiment adds a bright, spicy kick to any dish.
Recipe by Sam Jones | No Meat Disco· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 8 chilies
- 2 Himalayan salt
- 3 clove garlic
- 1 piece ginger
- 1 whole mango
- spices
- filtered water
- 1 tbsp apple cider vinegar
Instructions
- 1Chop the chilies and weigh them in a bowl.
- 2Calculate 2–3 % of the chilies' weight and add that amount of Himalayan salt, mixing until all chilies are evenly coated.
- 3Let the salted chilies rest for 15 minutes to release their natural juices.
- 4Sterilize a large glass jar (boil for 10 minutes or run through a dishwasher cycle).
- 5Add the chilies, garlic cloves, ginger piece, and any desired spices to the jar; press down firmly with a clean rolling pin or pestle.
- 6Pour filtered water over the mixture until the ingredients are completely submerged, leaving about 1 cm of headspace.
- 7Place a fermentation weight or a small clean jar on top, screw on the lid loosely, and store the jar at room temperature (68‑72°F / 20‑72°F) for 4 weeks, checking for bubbles after a few days.
- 8After 4 weeks, open the jar and strain the chilies, reserving the brine.
- 9Combine the strained chilies, garlic, ginger, mango flesh, 2 tbsp of the reserved brine, apple cider vinegar, and any additional spices in a blender; blend until smooth.
- 10Adjust the sauce consistency with additional brine or filtered water as needed, then taste and add more salt or spices if desired.
- 11Transfer the finished hot sauce to a clean, sterilized jar, seal tightly, and refrigerate. The sauce will keep for several months and develop more flavor over time.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Calculate Salt Ratio
Weigh the chilies first, then add Himalayan salt equal to 2–3 % of that weight before mixing.
Rest Salted Chilies
Allow the salted chilies to sit for 15 minutes.
Pack Ingredients Firmly
Press the chilies, garlic, ginger, and spices down firmly with a clean rolling pin or pestle before adding water.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this Fermented Chili, Mango, Ginger & Garlic Hot Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Fermented Chili, Mango, Ginger & Garlic Hot Sauce recipe come from?
- It was shared by Sam Jones | No Meat Disco on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.