Tropical hot sauce
You're not limited to just chillies when making hot sauce, don't be afraid to experiment with other ingredients.
Ingredients
225g mango, diced
225g pineapple, diced
150g red chillies, halved
2 passionfruit
30g salt
Method
1. Blitz the mango, pineapple, chillies and salt in a food processor to form a coarse puree. Fold in the passionfruit pulp.
2. Transfer to a clean jar and cover the surface with plastic wrap. Weigh down with fermentation weights or a ziploc filled with water. The puree will rise in the jar as it ferments. Check the flavour after 7 days. If it has a pleasantly sour flavour, it's ready.
3. Transfer mash into a food processor a second time and blitz until smooth.
4. Pour the sauce into a clean bottle and store in the fridge for 3-6 months, removing the lid occasionally to allow any gas to escape. You don't want hot sauce blowing up in the fridge!
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Rosheen Kaul is head chef of Melbourne's Etta restaurant, author of cookbook, Chinese-ish, and Good Food recipe columnist.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/tropical-hot-sauce-20230227-h2a49x.html