Fermented Sea Buckthorn Berry, Tomato, and Serrano Chili Hot Sauce
This tangy and vibrant fermented hot sauce combines the citrusy bite of sea buckthorn berries with the heat of serrano chilies and the richness of preserved tomatoes. Fermentation adds complexity to the sauce, creating a probiotic-rich condiment that’s perfect for adding a burst of flavour to everything from grilled vegetables to sandwiches. This recipe yields about 3 x 275 ml bottles or approximately 56 servings (1 tablespoon per serving), making it a great small-batch project that captures the best of seasonal ingredients.
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
Ingrédients
- 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.
Video
Notes
This recipe makes approximately 825 ml of hot sauce (about 3 x 275 ml bottles), serving about 56 servings (15 ml per serving).
Nutritional Information (Per tablespoon):
- Calories: 10
- Carbohydrates: 2 g
- Protein: 0.3 g
- Fat: 0.1 g
- Sodium: 150 mg
- Vitamin C: 10% DV