While leafing through the truly amazing book ‘Fiery Ferments’ from Kirsten K. Shockey & Christopher Shockey, I stumble upon a spicy Onion-Mango Ferment that tickles my taste buds, just by reading it. But I don’t have the ingredients the recipe asks for, so I decide to make something different with what I have in the kitchen: long fermented lemon habanero peppers and a bright, ripe mango. It turns out to be an addictive, thick salsa, with just enough kick from the fruity lemon habanero peppers (also called Madame Jeanette).

Type of fermentation: lacto-fermentation
Level: beginners
Tools: small glass jar, blender or mixer

4-5 fermented lemon-habanero peppers, or more if you like it really hot (see my previous post – Ghost pepper hot sauce- for the fermentation of the peppers)
1 finely chopped shallot
1 Tbsp mustard seeds, toasted
1 Tbsp grated fresh ginger
1 tsp turmeric powder
1 tsp sea salt
1 tsp ground Tellicherry pepper
a splash of raw apple vinegar

1. Peel the mango and chop the flesh into small pieces.
2. Add the fermented lemon-habanero peppers, the mustard seeds, the shallot, ginger, turmeric, salt, pepper and blitz everything in the blender until smooth.
3. Taste and add some apple vinegar if you like it a little more sour.
4. Transfer to a clean jar, store in the fridge or eat the salsa straight away.