This fermented hot pepper sauce is made with a blend of red habanero-, jalapeno-, cayenne- and bell peppers and deserves the name "Hot" trust me on that one :-)
My initial intention was to make a homemade Siracha sauce but as there were no red serrano peppers available I used some of my homegrown chillies instead and ended up with this really fiery fermented hot pepper sauce which both my wife and I love. It's definitely much hotter than the well known rooster sauce which I will make when I can get hold of an ample supply of red serrano and jalapeno peppers.
Preparation time: 20 minutes
Cooking time: 15 minutes
Resting time: 4 to 6 days
Total working time: 40 minutes
Total time needed: 4 days
Produces about 700 ml / 23.7 oz
Enjoy it as a marinade for meat, accompaniment for savory sandwiches, a dip or any dish you would like to give some extra spiciness South African style.
Fruity Tasty Mango Chutney
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