Lacto Fermented Smoked Habanero Honey Mustard Hot Sauce
Learn how to make this Lacto Fermented Smoked Habanero Honey Mustard Hot Sauce recipe with the voice-activated cookbook iPhone app, Myka.
Servings
Many
Cook In:
90 minutes
Prep In:
30 days
Method:
Smoker
Introduction
Lacto Fermented Smoked Habanero Honey Mustard Hot Sauce
By: Sous Chef Myka
Hot sauce fans, you’re going to want to try this Lacto Fermented Smoked Habanero Honey Mustard Hot Sauce recipe ASAP. With the deep and rich flavors of smoked habanero peppers, and the tangy edge of fermentation, we promise you’re going to want to put this hot sauce on just about everything.
- 1 & ½ pounds habanero peppers
- ¼ white onion
- 12 cloves garlic
- 2 large carrots
- 2% salt
- ½ tsp salt
- ½ cup mustard flour
- ½ cup honey
- 1 & ½ cups water
- 3 tbsp white vinegar
- 1 tsp turmeric powder
Lacto Fermented Smoked Habanero Honey Mustard Hot Sauce
Hi Chefs, Myka here 👋
At-home fermentation is easier than you might think, and a great way to dip your toes in the water is with this Lacto Fermented Smoked Habanero Honey Mustard Hot Sauce. First, you’ll start by preparing some habanero peppers, and smoking half of them for 1.5 hours. While that’s happening, you’ll prep your white onion, garlic cloves and carrots.
After your peppers are smoked to perfection, you’ll weigh all of your ingredients, and calculate a baker’s percentage of 2% salt. Then, combine all of your ingredients into a vacuum sealed bag, and shake everything to make sure the salt is evenly distributed. Then, it’s time to set it and forget it: you’ll store this bag in a warm, dark place for at least 30 days (so the salt can work its magic, drawing out the juices to create a brine).
Don’t forget to keep an eye on things: if the bag balloons too much, you may need to “burp” the bag by cutting the corner.
After your mixture is fermented, add it to a blender with mustard flour, honey, white vinegar, and salt, and blend everything at high speed. When it’s smooth, transfer to bottles, store in the fridge, and enjoy.
Happy cooking!
Step by Step Instructions
Step 1
Set your smoker for indirect smoking at 200℉.
Step 2
Cut and discard the stems off 1 ½ lbs of habanero peppers.
Step 3
When your smoker is up to temperature, place only half of the habanero peppers on your smoker. Smoke the peppers for 1.5 hours.
Note: You may need to set the peppers on aluminum foil so they don’t fall through the grates.
Step 4
While the peppers are smoking, slice ¼ of a white onion and set aside.
Step 5
Peel 12 cloves of garlic and set aside.
Step 6
Peel and cut 2 large carrots into 1” chunks.
Step 7
When the peppers have finished smoking, use a kitchen scale to weigh out all of the peppers, onion, garlic and carrots. Calculate a baker’s percentage of 2% salt.
Step 8
Combine all of the ingredients, including both smoked and fresh habaneros, as well as the salt into a vacuum sealed bag. Shake to distribute the salt evenly and seal shut using a vacuum sealer.
Step 9
Ferment everything in a warm, dark place for at least 30 days.
Note: Keep an eye on the bag. If the bag balloons too much, you may need to burp the bag by cutting the corner, releasing the gas and resealing.
Step 10
When the peppers have finished fermenting, place the entire contents of the bag into a blender.
Step 11
Add ½ cup of mustard flour into the blender, preferably Coleman’s brand.
Step 12
To the blender, add ½ cup of honey and 1 ½ cups of water.
Step 13
To the blender, add 3 tablespoons of white vinegar, ½ teaspoon of salt and 1 teaspoon of turmeric powder.
Step 14
Blend everything at high speed and then transfer the sauce to bottles. Store in the refrigerator.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
