Habanero mango hot sauce.

[Smokin Okie]

PH is important to monitor. A few of us use this:

https://www.amazon.com/gp/product/B01ENFOHN8/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

Works very well. And had it checked at work for accuracy. It is dead on.

That's pretty pricey !

 

[02ebz06]

I have an Apera too, but paid a lot more for it.

 

[Steve H]

That's pretty pricey !

It is. But, if you get into fermenting. It's worth the price over loosing 20 pounds of cabbage or a large batch of pickles. And habaneros aren't cheap either. Not to mention someone possibly getting sick.

 

[jcam222]

Do you bother with the PH test ? Is this overkill ?

https://www.amazon.com/Hydroponics-Accuracy-Measurement-Household-Drinking/dp/B08HLXBBK4?crid=2R2ABHQAC1FLC&keywords=digital+ph+meter+for+water&qid=1660851640&sprefix=digital+ph+meter+for+wat,aps,262&sr=8-1-spons&linkCode=sl1&tag=cleanfoodli0f-20&linkId=b24b312167388eabb20ec2e060f9c884&language=en_US&ref_=as_li_ss_tl&th=1

I have the same meter as Steve. PH is critical to safety.

 

[xray]

I’m in for the finish Steve, I love that flavor profile of mango with the habs.

 

[gmc2003]

It appears you are well on your way grasshopper. Master sensei jcam222 will be proud.

I'm in for the ride.
Point for sure
Chris

 

[Steve H]

I’m in for the finish Steve, I love that flavor profile of mango with the habs.

Thanks!

It appears you are well on your way grasshopper. Master sensei jcam222 will be proud.

I'm in for the ride.
Point for sure
Chris

I hope so! Thanks!

 

[tx smoker]

Man Steve, you got it going on buddy!! That's likely to be some righteous stuff. Can't wait to see the finished product.

Robert

 

[Steve H]

Man Steve, you got it going on buddy!! That's likely to be some righteous stuff. Can't wait to see the finished product.

Robert

Thanks Bud!

 

[bill1]

I'm following this for sure.
Walmart had mango habanero ice cream that was to die for (and for cheap) for about a year but Covid killed it and a few other fantastic flavors they'd just brought out.

 

[jcam222]

I'm following this for sure.
Walmart had mango habanero ice cream that was to die for (and for cheap) for about a year but Covid killed it and a few other fantastic flavors they'd just brought out.

I plan on trying to whip up a keto version of that in the next couple months.

 

[BrianGSDTexoma]

These were 1.00 per ounce. But 14 ounces.

Steve. Fiesta Mart has habanero's for $5.49 a lb. I will be making a run down that way soon. Just trying to figure out how much I need? Was that 14 ounces for both batches?

 

[Steve H]

Steve. Fiesta Mart has habanero's for $5.49 a lb. I will be making a run down that way soon. Just trying to figure out how much I need? Was that 14 ounces for both batches?

Yes, that was split equally between the 2 quart jars.

 

[BGKYSmoker]

Maybe I need to print some of these?

 

[BrianGSDTexoma]

Since I do sugar free I used ooflavors mango in the post process. From what I read you will get a more pronounced fruit flavor adding it post ferment but many do pre. Truly interested in what you think of it.

Been doing some research and seeing a lot of different opinions about when to add fruit. I have some peach extract I use to make my peach shine that has great flavor. For my first time I think I will go with no fruit and use that. Jeff fermenting with fruit should convert the sugar leaving fairly low carb I would think?

 

[jcam222]

Been doing some research and seeing a lot of different opinions about when to add fruit. I have some peach extract I use to make my peach shine that has great flavor. For my first time I think I will go with no fruit and use that. Jeff fermenting with fruit should convert the sugar leaving fairly low carb I would think?

I need to do some research into that. One would think so.

 

[Steve H]

I'm going to start another batch this weekend. With this one I'm going to add the mangos after the ferment.

 

[PulledPorkSandwich]

Count me as one who is interested in your thoughts about the flavor when fermenting the mangos with the habs.

I mentioned in another thread around here that I did that with peaches and made two batches, each with an assortment of peppers, including habs, one with roasted peppers and peaches, the other with raw. I let one batch ferment for a two months and another for 8 months.

I tested pH on both batches; it was around 2.6 -- very sour but quite safe to eat. The sauce was not nearly as hot as I wanted it. My hypothesis is that, rather than adding sweetness to the sauce, the addition of fruit adds fuel for the lactobaccili, which, in turn, produce more lactic acid, and hence a lower pH and more sour flavor, perhaps compromising heat in the process. I'm no chemist, so I really don't know what's going on. I'm just not too keen on the resulting flavor.

I won't include fruit in the fermentation process in my next batch. If I want to add a sweet flavor, I'll add it after processing, making sure I keep the sauce refrigerated and not allowing the pH to get too high.

 

[Steve H]

Count me as one who is interested in your thoughts about the flavor when fermenting the mangos with the habs.

Sorry about that. The threads kind of got convoluted.
Here is the results:

Sriracha copy cat recipe

I have....but most people prefer it strained. Would be good for a mexican or southwest night serve like that though.

www.smokingmeatforums.com

 

[jcam222]

Count me as one who is interested in your thoughts about the flavor when fermenting the mangos with the habs.

I mentioned in another thread around here that I did that with peaches and made two batches, each with an assortment of peppers, including habs, one with roasted peppers and peaches, the other with raw. I let one batch ferment for a two months and another for 8 months.

I tested pH on both batches; it was around 2.6 -- very sour but quite safe to eat. The sauce was not nearly as hot as I wanted it. My hypothesis is that, rather than adding sweetness to the sauce, the addition of fruit adds fuel for the lactobaccili, which, in turn, produce more lactic acid, and hence a lower pH and more sour flavor, perhaps compromising heat in the process. I'm no chemist, so I really don't know what's going on. I'm just not too keen on the resulting flavor.

I won't include fruit in the fermentation process in my next batch. If I want to add a sweet flavor, I'll add it after processing, making sure I keep the sauce refrigerated and not allowing the pH to get too high.

I find that even 100% habanero ferments are not super hot for my tastes. Diluted further with fruit in the solid portion id imagine that makes it even milder. I don't think the PH level itself makes it milder but I can't say that for sure. I will say I've never got a ferment with a PH as low as 2.6. That's as shelf stable as can be.