Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste. Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.
Starting with this fermented habanero ginger hot sauce recipe. There is no denying that habanero sauce is spicy, but sometimes you might find it a little flavorless. That is why we like this recipe so much.
To make this hot sauce even hotter, you can leave the seeds in or add a couple super-hots (like Carolina reaper peppers or ghost peppers). The flavors of this hot sauce are rounded out by the addition of ginger, garlic, and onion. Fresh ginger plays beautifully with the fruitiness of the mango and the spiciness of the habanero.
Chop up the habaneros, orange bell peppers and garlic and add it to the mason jar. Fill the jar to the shoulder. Add the basic brine to the jar until the peppers are covered. Leave an inch of space from the top to avoid spills during fermentation. Optionally: Add a fermentation weight and an airlock lid if you have them.