Fermented Carolina Reaper & Habanero Mango PEPPER HOT SAUCE
Making my first batches of fermented hot sauce. One Habanero mango and one Carolina Reaper. The good the bad and the ugly. How I ruined and saved the habanero mango.
13 DEATHS - Fermented for 2 weeks, 3% Brine, PH 3.4
Carolina Reaper Hot Sauce Ingredients (Per Wide-Mouth Mason Jar)
• 13 Carolina Reaper Peppers
• 6 Ripe Jalapeño Peppers (Red)
• 1/2 Red Bell Pepper
• 1 Carrot (Removed before blending)
• 6 Cloves of Garlic
• 1/2 Yellow Onion
• 1/4 Mango
• 1-Teaspoon Cumin Powder
• 1/2 Teaspoon Xanthan Gum
• 1-Tablespoon Coriander Seeds
• Salt to Taste
Hell Sauce Hot Sauce - Fermented for 2 weeks, 3% Brine, PH 3.6
Habanero Mango Hot Sauce Ingredients(Per Wide-Mouth Mason Jar)
• 10 Habanero's (about 10 more added later)
• 3 Carolina Reaper Peppers (added later)
• 1/2 Orange Bell Pepper
• 2-1/2 Carrots (I'd Recommend Using Less)
• 6 Cloves of Garlic
• 1/2 Yellow Onion
• 1/2 Mango
• 1-Teaspoon Cumin Powder
• 1-Teaspoon Coriander Powder
• Salt to Taste
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