Mango and jalapeño are one of those combinations that just make sense. The sweetness of ripe mango softens the heat, while fresh jalapeños keep the sauce lively without overwhelming everything else on the plate. This fermented mango jalapeño hot sauce is smooth, vibrant, and incredibly versatile — spicy enough to wake things up, but balanced enough to use generously.
Unlike heavily vinegary hot sauces, this one leans into fresh flavor. Ripe mango brings natural sweetness, lime adds brightness, and a quick blend turns everything into a silky sauce that works just as well on tacos as it does on grilled chicken, fish, eggs, or roasted vegetables. It comes together fast, keeps well in the fridge, and tastes even better after a short rest.
Ingredients
Brine
-
2 cups unchlorinated water (bottled, filtered, or spring) – 473 ml
-
1 tablespoon kosher salt, sea salt, or pickling salt – 17 g
Fermentation Ingredients
-
1½ cups ripe mango, peeled and cut into chunks
-
4–5 fresh jalapeño peppers, stems removed, cut into chunks
-
2 garlic cloves, peeled
-
1 white onion
After Fermentation
-
2 tablespoons white vinegar or apple cider vinegar
-
1 tablespoon fresh lime juice
-
1/2 teaspoon ground cumin
-
1/2 teaspoon ground coriander
Instructions
1. Make the brine
In a jug or bowl, combine the water and salt. Whisk until the salt is fully dissolved and the liquid looks clear. Use cool or room-temperature water, not hot.
2. Pack the jar
Use a clean 1-quart (1-liter) glass jar.
Add the garlic and onion first, then pack in the mango chunks and jalapeños. Press everything down gently so it’s compact, but leave about 1–1½ inches (2.5–4 cm) of space at the top.
3. Add brine and weigh down
Pour the brine into the jar until all the solids are fully submerged.
Use a fermentation weight to keep everything under the liquid. If you don’t have one, a small clean glass or a zip-top bag filled with a bit of brine works just as well.
Tap the jar lightly on the counter to release trapped air bubbles.
4. Ferment
Close the jar with a fermenting lid or a regular lid screwed on loosely.
Place it on the counter, away from direct sunlight, and let it ferment for 3–5 days.
During fermentation:
-
Small bubbles are normal
-
The brine may turn cloudy
-
The smell should be pleasantly sour, slightly fruity, and fresh
Start tasting on day 3. When it tastes lightly tangy and balanced, it’s ready.
5. Strain and reserve the brine
Pour the contents of the jar through a fine mesh strainer set over a bowl.
Reserve the brine — you may need a little of it for blending.
Transfer the fermented mango, jalapeños, onion, and garlic to a blender.
6. Blend the hot sauce
Add the vinegar, lime juice, cumin, and coriander to the blender.
Blend until completely smooth.
If the sauce is too thick, add the reserved brine 1 tablespoon at a time until it reaches your preferred consistency.
Taste and adjust if needed:
-
More tang → a splash of vinegar or lime juice
-
More salt → a teaspoon of brine
-
More heat → blend in an extra jalapeño (fresh or fermented)
7. Bottle and store
Transfer the finished sauce to clean glass bottles or jars.
Refrigerate and use within 2–3 weeks.
The flavor usually improves after the first day in the fridge.
Enjoyed this recipe? Go ahead and share the image below to your Pinterest board so it’s easy to find again.
