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Well, I also made this Blueberry Habanero Hot Sauce. Using mainly Maine products, their wild blueberry habanero hot sauce cranks up the temperature while capturing the essence of Maine. It’s packed with anti-oxidants. DIRECTIONS. This is what hot sauce is meant to taste like. Anyway, Here is the recipe and if you aren’t already check me out @ herbbetterlife on Instagram! Mine was still good after about 6 to 8 months, but again, can’t really say If you notice anything off about the sauce, like any signs of mold on the surface or on the container, afoul or fermented smell, or odd taste, I’d get rid of it. You will fiend for more of the sweet heat!! This Caribbean pepper is famous for being the hottest chile pepper in the world. Pour the blended Hot Sauce ingredients into a small pot. The fermented sauce was then boiled for ten to twenty minutes before being bottled into sterilized Hot Sauce Bottles. Place … I’ve wanted to make a Homemade Blueberry Hot Sauce for many years now. Clean the Habanero Chillies and Blueberries by placing them in a container and then run cold water over them. This is a Homemade fermented Blueberry Hot Sauce recipe, I tried to make this a simple tasting sauce with the focus being fresh Blueberries. Give us your e-mail address, which we promise not to share, and we'll send all of our apocalyptic thoughts directly to your inbox. Add the remaining ingredients. Crecipe.com deliver fine selection of quality Blackberry habanero bbq sauce recipes equipped with ratings, reviews and mixing tips. 10 habanero peppers, seeds and stems removed, chopped. I figured I could add more after the blender if I wanted – but I didn’t. 20g cane sugar. Ingredients: Blueberry, White Wine Vinegar, Ghost Pepper, Sea Salt and Black Pepper Pairings: Red meats, duck, and venison go beautifully with the Ghost pepper & Blueberry hot sauce. Our range of hot sauces offers up delicious flavors and comfortable heat. And secondly the quicker the ferment starts then the pH of the fermented hot sauce will lower to a safe level within the earliest possible time frame. The rich sweet-tart blueberry flavor is paired nicely against the medium-heat of the jalapeño pepper. Cover the saucepan, and gently boil for 10 … Add one tablespoon of refined white sugar into the jar and mix the contents. Then each day after the third-day only add a teaspoon of sugar and a quarter of a cup of grated ginger. The bug will also add a subtle hint of ginger to the final taste of the Hot Sauce. Combine all ingredients, except for the habaneros, in a saucepan and bring to a medium boil. Watch the video and follow the instructions below to make your own ghost pepper hot sauce! Finally, I did seed as well as stem the habaneros. Bravado Spice's Ghost Pepper & Blueberry Hot Sauce as Featured on Hot Ones: Let’s step up your hot sauce game: fresh berries, cracked black pepper and Ghost Peppers. It has a decent number of Habanero Chili Peppers in the ingredients list so they also shine through. Learn how to cook great Blueberry habanero salsa . Tangy sweet, hot, blueberry flavor heaven!!!!! After the sauce cools a bit (full disclosure, I actually did this the next morning)... add batches of the sauce to a blender or food processor and whiz it up to a silky smooth richness! As mentioned above, allow it to cool then place it all in a blender and puree to a smooth sauce. Dec 3, 2016 - This Pin was discovered by Donna Heyvaert. Our line of award-winning, hand-crafted hot sauces are made out of the finest ingredients. It is also really delicious with slow cooked meals, a couple dashes in the crockpot and you’re good to go. Take, for instance, this spicy blueberry barbecue sauce. The idea behind adding an active starter is that you flood the Hot Sauce solution with live beneficial bacteria which will out-compete any other bad bacteria. Have not had problems … However, there’s an awful lot of acid in it between the vinegar and the lime juice, and the minor Googling I just did says that hot sauce stored in the fridge could last 90 days to 2 years. Maybe it won’t last that long though . Lay the tomatoes, onions and garlic on a baking sheet and drizzle with the olive oil. Select a clean glass jar for your ginger bug to live in. Please be advised… The first reason is that you need to stop the fermentation process before bottling, if you don’t the sauce will become carbonated once bottled and if left for long enough the sauce bottle will eventually explode. 20g cane sugar. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl. 25ml of white wine vinegar. Prep Time: 5 Minutes. 125g habaneros. Coarsely chop remaining blueberries. If you don’t know how to make a ginger bug the basic steps are as follows: I’d suggest using a dedicated fermentation vessel to make the fermentation process easier. Add onions, peppers and garlic; cook until soft, about 5 minutes. Blueberry Habanero Hot Sauce. I’ll always suggest that you should boil a fermented Hot Sauce. Sorry, your blog cannot share posts by email. This week we are trying out Sap 'N Berry Fire from Volcanic Peppers! Holy cow! Mango habanero sauce makes a great addition to almost any taco and other Mexican dishes, or anything that could take a bit of heat. 250ml 2.5% brine. Being a fermented Hot Sauce there is no need for the addition of any vinegar, so this is a vinegar free Hot Sauce. Recipe: I added the habaneros and blueberries (50:50: ratio) to the fermentation jar and fill up with 2.5% brine. https://3gramsoffiber.blogspot.com/2011/08/blueberry-habanero-hot-sauce.html I’m a coward – I admit it! It has an inviting initial burst of sweet Maine wild blueberry then leaves the palate scorched. I really like the fruity spice combination and it was great to kick up my portion of the ribs we made with the Blueberry Barbecue Sauce to acceptable spice levels. The sauce was fermented for nearly one month, this helps deepen the flavor and creates a more complex tasting sauce. Now with that out of the way, it’s really good. Heartbeat Hot Sauce Co. produces hand crafted and fermented habanero hot sauce. Blueberry Habanero Hot Sauce. This is a BBQ sauce that’s great for marinading beef, chicken, or pork equally. Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Just a warning that the outset, when I say hot, I mean hot. Add the diced habanero to the saucepan along with the blueberries, add enough water to just cover the blueberries, then stir in the sugar and fruit pectin. Get one of our Blueberry habanero salsa recipe and prepare delicious and healthy treat for your family or friends. Technically speaking you don’t need the fermentation starter but I like using starters because the ingredients in Hot Sauces tend to float easily and I don’t like using really strong brine solutions. Squash down the ingredients so that they are submerged under the brine. Add the prepared Habanero peppers and blueberries into a blender and pulse just for a short period of time. This hot sauce is for real! ! And as a dipping sauce … After one week the ginger should be active and ready to use. Cook Time: 10 Minutes. Remove the stalks from the Habanero chilies and chop them in half. Well, I also made this Blueberry Habanero Hot Sauce. Learn how to cook great Blackberry habanero bbq sauce . Sprinkle with some salt and pepper, and cook unto the onions are roasted, about 15 minutes. Being a fermented Hot Sauce you will find that this sauce needs to age. Difficulty: Easy. This is not a sauce for the faint of spice. Discover (and save!) This is a Homemade fermented Blueberry Hot Sauce recipe, I tried to make this a simple tasting sauce with the focus being fresh Blueberries. It is the key ingredient in the popular Jamaican Jerk sauce. Way too good, and probably not good for my recent addiction to hot sauces. Place the habaneros and the contents of the saucepan in a blender or food processor and puree until smooth. Begin by preheating your oven 425 degrees. Bring to a simmer, and cook until blueberries burst and sauce thickens slightly, about 10 minutes. It’s really nice to get it back. You can either can this recipe in a water bath as described here – or you can store in the refrigerator or freezer. The second reason for bottling the fermented Hot Sauce is for your safety, with a wild ferment you can’t guarantee that the good bacteria you want in the sauce is the dominant bacteria. 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