Fermenting Sea buckthorn is a great way to build on its unique flavour. With all the wonderful variations of this process, the sea berry has found its way into many types of common foods, including fermented hot sauce recipes.
I have been experimenting with fermenting for many years and am always finding new ways to add a touch of sea berry. A batch of Sea berry Kombucha is often happening on my kitchen counter. Then there was that one time I felt particularly inspired by Scandinavia and fermented some herring in a jar with onions and sea buckthorn berries, even though I do not eat herring. I have tested sea buckthorn sauerkraut, sea buckthorn & strawberry Kvass, and of course, Sea buckthorn Hot Sauce.
Hot sauce is everywhere these days, and everyone seems to love it. The Global Market was valued at USD 2829.13 Million in 2022 and is expected to grow to USD 4788.75 Million by 2030. According to Innova’s 2022 Flavour Survey, 39% of North Americans said they are most likely to experiment with flavours through sauces, seasonings, and toppings, with hot sauce being the number one choice.
This willingness to experiment explains the growing interest in flavours such as jackfruit, avocado, fig and even sea buckthorn when it comes to new sauces, dressings, and marinades.
With this level of saucy enthusiasm, it is no wonder the hot sauce industry is booming with thousands of new sauces yearly.
Are you a Chef saucier, home enthusiast, or commercial manufacturer looking to create a brand new sauce with a kick but also a unique and new flavour profile?
Sea berries might be the secret ingredient you have been looking for!
She’s Not That Hot - Savoury Sea Buckthorn Sauce | A Fermented Hot Sauce Recipe
In this fermented hot sauce recipe, I’ve used the tartness of sea berries to reduce the amount of vinegar in a typical recipe. This balances the acidity levels and gives the sauce a unique taste. In addition, I added a hint of orange and ginger that further enhanced the flavour profile of this hot sauce.
For a very subtle heat, I chose the red Pencil Peppers with medium spiciness and the Yellow Hot – Hot Peppers for their fruity, berry-like notes. This is not a blow-your-mouth-out kind of sauce but an everyday kind of gal you can take anywhere. I wanted to create a sauce that showed off the entire spectrum of its ingredients, but that can also be tweaked for personal heat preferences.
For a hotter version of this sauce, I sometimes add a few red Thai Chillies to the pepper mix. For a heavy heat, I suggest orange habaneros.
I recommend using this sauce on egg salad or Avo & toast, fish/shrimp tacos, chicken burgers, pasta salad, veggie stir fry or as a simple vinaigrette for a tuna, avocado and spinach salad.
Feel free to tell me what you think in the comments below!
- 1 1/2 pounds of peppers of your choosing (a mix of red & orange sweet peppers and hot peppers), remove the tops/stems, then cut in half.
- 1/2 cup whole sea buckthorn berries
- 6 cloves garlic, peeled
- 20 grams of fresh ginger cut up into small pieces (add according to how much you like ginger)
- 4 cups filtered water
- 4 teaspoons sea salt
- 1/4 cup apple cider vinegar
- The freshly squeezed juice of 1/2 sizeable sweet orange. (Preferably Navel)
- 2 tablespoons honey
- 1/2 teaspoon xanthan gum, optional
- Place the peppers, sea buckthorn berries, garlic, and ginger in a clean wide-mouth quart canning jar. Set aside.
- To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
- Pour the brine over the pepper mixture, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
- Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (if using cheesecloth, fill a zip-top sandwich bag with water and submerge it in the top of the jar). -Place in a warm, dark spot for 5-7 days or until the brine looks cloudy and tiny bubbles appear when you tap the side of the jar. -Ensure the peppers stay submerged under the brine during the entire fermentation process to prevent mould growth.
- When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers mixture in a blender, and add 1 cup of the brine, plus the apple cider vinegar, orange juice and honey. Blend until completely smooth, adding additional brine to reach the desired thickness.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer to a bottle and store in the fridge for 3-6 months.