While leafing through the truly amazing book \u2018Fiery Ferments\u2019 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\u2019t 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).<\/p>\n

Type of fermentation: lacto-fermentation
\nLevel: beginners
\nTools: small glass jar, blender or mixer<\/p>\n

<\/a><\/p>\n

Ingredients:
\n<\/b>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)
\n1 finely chopped shallot
\n1 Tbsp mustard seeds, toasted
\n1 Tbsp grated fresh ginger
\n1 tsp turmeric powder
\n1 tsp sea salt
\n1 tsp ground Tellicherry pepper
\na splash of raw apple vinegar<\/p>\n

<\/a><\/p>\n

Instructions:
\n<\/b>1. Peel the mango and chop the flesh into small pieces.
\n2. Add the fermented lemon-habanero peppers, the mustard seeds, the shallot, ginger, turmeric, salt, pepper and blitz everything in the blender until smooth.
\n3. Taste and add some apple vinegar if you like it a little more sour.
\n4. Transfer to a clean jar, store in the fridge or eat the salsa straight away.<\/p>\n","protected":false},"excerpt":{"rendered":"

While leafing through the truly amazing book \u2018Fiery Ferments\u2019 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\u2019t have the ingredients the recipe asks for, so I decide to make something different with what I have in the […]<\/p>\n","protected":false},"author":4,"featured_media":516,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[57,52,51],"tags":[76,74,69,77],"class_list":["post-513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ideas","category-lactofermentation","category-recipe","tag-habanero","tag-hot-sauce","tag-lacto-fermentation","tag-mango"],"jetpack_featured_media_url":"https:\/\/wiki.fermenthings.be\/wp-content\/uploads\/2020\/03\/Mango_habanero_ready.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9WlzC-8h","_links":{"self":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/comments?post=513"}],"version-history":[{"count":7,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/513\/revisions"}],"predecessor-version":[{"id":528,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/513\/revisions\/528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media\/516"}],"wp:attachment":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media?parent=513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/categories?post=513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/tags?post=513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}