Fermented Chili, Mango, Ginger& Garlic Hot Sauce

Chop the chilies and weigh them in a bowl.

Calculate 2–3 % of the chilies' weight and add that amount of Himalayan salt, mixing until all chilies are evenly coated.

Let the salted chilies rest for 15 minutes to release their natural juices.

Sterilize a large glass jar (boil for 10 minutes or run through a dishwasher cycle).

Add the chilies, garlic cloves, ginger piece, and any desired spices to the jar; press down firmly with a clean rolling pin or pestle.

Pour filtered water over the mixture until the ingredients are completely submerged, leaving about 1 cm of headspace.

Place a fermentation weight or a small clean jar on top, screw on the lid loosely, and store the jar at room temperature (68‑72°F / 20‑72°F) for 4 weeks, checking for bubbles after a few days.

After 4 weeks, open the jar and strain the chilies, reserving the brine.

Combine the strained chilies, garlic, ginger, mango flesh, 2 tbsp of the reserved brine, apple cider vinegar, and any additional spices in a blender; blend until smooth.

Adjust the sauce consistency with additional brine or filtered water as needed, then taste and add more salt or spices if desired.

Transfer the finished hot sauce to a clean, sterilized jar, seal tightly, and refrigerate. The sauce will keep for several months and develop more flavor over time.