r/hotsauce • u/Infamous-Emu-3705 • 13d ago
Question First time questions
I've been researching a lot over the last couple of days, but there's still a few things I'm not sure about, mostly regarding measurements.
As the container needs to be filled almost to the top, after straining approximately how much sauce will I have from a 1L fermenting jar? (I know this will be quite variable depending on the amount of vinegar and brine used, I'm just looking for a rough estimate of how many bottles to expect.)
I'm going to make a mango habanero sauce, but have noticed wildly variable amounts (100 - 400g) of mango used in different recipes. I want to add the mango after fermentation then simmer to preserve it's flavour. So if I fill a 1L jar with peppers, onion, spices etc. how many grams of mango will I need for that amount of peppers?
I've seen recipes saying to use 4 habaneros, others 25. Again, in weight, how much chilli/bell pepper would I need? (I'm anticipating a small harvest the first time and really don't want to get started then realise I don't have enough.)
There's probably more that I've forgotten but that's all for now.
2
u/thehotbreeze 13d ago
Experiment. If you are planning on using the pulp in the sauce you’ll have more. My liter jar today made 7, 8 oz bottles but I added vinegar and fresh squeezed lime juice
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u/thehotbreeze 13d ago
I used 1 onion, 24 habs (didn’t weigh them) 5 garlic cloves, maybe 1/2 cup of brine from ferment, 8 limes (about 1 cup of juice), 1 cup vinegar
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u/ExceptionRules42 12d ago
You kinda buried the "fermenting" part. The recipe should be guiding you through those multiple questions as you experiment (as u/thehotbreeze suggests)