Hot sauces have a unique way of bringing together unexpected ingredients and elevating them into something extraordinary. With sea buckthorn berries, preserved tomatoes, and serrano chilies, this recipe strikes the perfect balance between tangy, spicy, and savoury. What makes this particular hot sauce stand out, however, is its celebration of seasonal abundance. By preserving the best of what nature offers in the summer and early fall, you capture those bold, bright flavours to enjoy all year round.
Sea buckthorn berries are a rare find, often growing in northern areas and harsh climates. The small, bright orange berries have long been prized for their high vitamin C content, antioxidant properties, and their ability to survive in difficult growing conditions. Their sharp, tangy bite is ideal for culinary experimentation, and though they may be a challenge to harvest, their unique flavour profile brings a complexity to this sauce that’s hard to replicate with any other fruit.
Meanwhile, preserved tomatoes add depth and richness to the sauce. By using preserved tomatoes, you not only ensure that your hot sauce remains full of ripe tomato flavour long after the growing season has passed, but you also incorporate an additional layer of umami, thanks to the slow breakdown of sugars during preservation. The balance of acidity and sweetness from the tomatoes works in harmony with the tartness of the sea buckthorn berries.
The inclusion of serrano chilies introduces a controlled level of heat that complements both the berries and tomatoes without overwhelming them. Serrano chilies are particularly well-suited for this recipe because of their bright, grassy flavour, which enhances the sauce’s fresh and vibrant qualities. Their heat is more gradual and nuanced compared to other chilies, making them the perfect partner for a tangy, fruit-forward hot sauce.
An unexpected but important element in this recipe is the use of fresh herbs, specifically basil. While herbs are often overlooked in hot sauces, they can add an aromatic dimension that takes the sauce to the next level. Fresh basil introduces a sweet and slightly peppery note, which balances the sour and spicy elements beautifully.
Beyond flavour, this sauce showcases the importance of using ultra-nutritious ingredients and traditional techniques. Sea buckthorn berries are packed with vitamins, antioxidants, and healthy fats, while preserved tomatoes retain their nutrients and concentrated flavour long after harvest. Fermentation not only adds depth to the sauce but also enhances the bioavailability of the nutrients, ensuring you’re getting the most out of these powerhouse ingredients. This combination of nutrient-dense foods and time-honoured methods results in a hot sauce that’s as nourishing as it is delicious.
Lastly, this recipe encourages the art of creative cooking. Using unexpected ingredients like sea buckthorn berries pushes the boundaries of what we typically expect from hot sauces. It’s an opportunity to experiment with flavours, think seasonally, and introduce new ingredients to your kitchen routine. Whether you’re drizzling this sauce over roasted vegetables, using it to brighten up a bowl of soup, or simply adding it to a marinade, you’re not only enhancing the dish but also celebrating the interplay of bold, vibrant flavours.
Fermented Sea Buckthorn Berry, Tomato, and Serrano Chili Hot Sauce
Equipment
- 1 large glass jar (950 ml) mason jar or fermentation jar
- 1 Fermentation weight optional
- 1 Blender or immersion blender
- 1 Strainer
- Cheesecloth or fermentation lid
- 3 Sterilised glass condiment bottles 275 ml
Ingredients
- 2 cups sea buckthorn berries fresh or frozen
- 3 large preserved plum tomatoes or 3 fresh, roasted tomatoes
- 2 large red or orange bell peppers cut into medium pieces
- 85 grams serrano chilies, stems removed
- 3 large sprigs of fresh basil
- 2 large garlic cloves, slice into pieces
- 1 large french shallot
- 2 tbsp non-iodized sea salt for brine
- 2 cups filtered water for brine
Instructions
- Prepare the brine: Dissolve the salt in 2 cup of filtered water to create the brine. Set aside to cool.
- Prepare ingredients: Wash and roughly chop the peppers and basil, removing the tops to the serrano chilies. If using preserved tomatoes, cut them in to halves If using roasted tomatoes, ensure they are cooled before chopping. Chop the garlic and shallot into quarters.
- Combine in jar: In a 950 ml glass jar (mason jar or fermentation jar), combine the sea buckthorn berries, preserved tomatoes, bell pepper
- Add the brine: Pour the salt brine over the ingredients, ensuring everything is submerged. Use a fermentation weight to keep the solids beneath the liquid level.
- Ferment: Cover the jar with a fermentation lid or cheesecloth and secure it with a rubber band. Let the jar sit at room temperature (16-24°C) for 5-7 days, checking daily to ensure the ingredients stay submerged under the brine.
- Taste and blend: After 5 days, taste the mixture. If it’s sufficiently tangy and fermented, it’s ready. Transfer the contents (including up to 1 cup of the brine) into a blender and blend until smooth.
- Bottle the sauce: Strain the sauce for a smooth consistency. Pour the hot sauce into sterilised glass bottles and store in the fridge. The flavour will continue to develop over time.
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Notes
- Calories: 10
- Carbohydrates: 2 g
- Protein: 0.3 g
- Fat: 0.1 g
- Sodium: 150 mg
- Vitamin C: 10% DV
