Lacto Fermented Blueberry and Habanero Hot Sauce

All I can day is WOW for how good this hot sauce is. Spicy, of course. Sweet and salty with a nice pungent flavor from the fermentation process. This amazing sauce goes quite literally on everything. Eggs, potatoes, fried chicken, steak. I did a blog post on how to make the lacto blue berries and another post for making fermented habaneros (links in the ingredient list below). My video recipe shows it all done in one place!

Ingredients:

1 batch lacto blueberries

1 batch lacto fermented habaneros

Brine liquid from the fermented peppers and the blueberries

Tools needed:

Mixing bowl

Fine mesh strainer

High powered blender or Nutri bullet

Glass jar or container to keep your sauce in.

Rubber spatula

How to make it:

Individually strain liquid from the lacto blueberries and the habaneros. Reserve liquid from both. I use all of the liquid from the berries in the sauce and the brine from the fermented habaneros to adjust consistency.

Add the berries and habaneros to a blender along with the liquid from the berries. Add enough brine liquid from the habaneros so that the liquid level is just to the top of the ingredients. About level and not covering the berries/habaneros.

Blend on high for about 30 seconds until smooth. Add more brine if needed to adjust consistency to your liking. If you have a high powered blender, straining the sauce may not be needed. I do it anyway since I prefer smooth sauces.

If you want to strain the sauce:

Put a fine mesh strainer over a mixing bowl. Pour sauce into the strainer, carefully moving the sauce around lightly pressing down on the fine mesh strainer with rubber spatula. Do this until all sauce is strained from the pulp.

Pour your sauce into a jar or hot sauce glass container. I keep mine in the refrigerator. If you have a pH meter, check the pH to see where it is at. For a shelf stable sauce, a pH of 3.7 or less is acceptable. If you need to bring the pH down closer to that range, add a little bit of raw apple cider vinegar to the sauce. Let sit overnight in the refrigerator and check the pH again. Keep in mind that adding vinegar will change the flavor profile slightly.

-Logan