Feijoa Hot Sauce

Back when we had the factory in Daylesford, we put out a call on social media: we were looking for feijoas, and in exchange, we'd trade you sauerkraut. What we expected was a few bags here and there. What we got was an avalanche—boxes and boxes of feijoas dropped off by generous locals who were clearly as overwhelmed by their trees as we were excited by the prospect of fermenting them.

Later, Sue Dennet of Melliodora—David Holmgren's partner and co-creator of one of Australia's most respected permaculture properties—offered another enormous load. If you know anything about permaculture in Australia, you know Melliodora: a decades-long example of how to live well, purposefully, and in relationship with the land. We blended Sue's feijoas—peel and all—and froze the purée to use in hot sauce or kefir as we needed it. It was gorgeous. The peel added a subtle bitterness and complexity that actually improved both products, and it saved us hours of scooping.

We made feijoa kefir (a revelation) and this feijoa hot sauce, which became part of a ready-made meal collaboration we did with Cooks Food during COVID. When restaurants were closed and people were looking for something delicious and easy at home, this sauce—bright, fruity, funky, with just enough kick—was the perfect addition to their lineup.

This is a lacto-fermented hot sauce, which means the feijoas, chillies, and aromatics ferment together for about a week before being blended smooth. The fermentation creates natural acidity, develops complex flavour, and preserves the sauce without needing vinegar (though you can add a splash at the end if you like). The result is smooth, pourable, probiotic-rich, and utterly unique—a hot sauce that tastes like nowhere else but Australia in autumn.

Makes approximately 500ml

Ingredients:

For fermentation:

• 500g ripe feijoas (about 8-10 medium fruits)
• 2-3 long red chillies (or 3-4 jalapeños for milder heat)
• 1 small red capsicum (about 150g)
• 4 cloves garlic
• 20g sea salt (approximately 2.5% of total weight)
• 100ml filtered or dechlorinated water (if needed for blending)

After fermentation (optional):

• Juice of 1-2 limes
• 1-2 tablespoons apple cider vinegar or white wine vinegar (for extra tang and shelf stability)
• 1 teaspoon honey (if it needs sweetness)

Method:

Stage 1: Fermentation (5-7 days)

1. Prepare the feijoas: Cut feijoas in half and scoop out the flesh with a spoon. Discard the skins. You should have about 400g of flesh. Alternative method: If you're processing a large quantity, wash the feijoas well, remove the flower end, and blend them whole—peel and all. The peel adds a subtle bitterness and complexity that works beautifully in fermented hot sauce. This is particularly useful if you're making multiple batches or freezing purée for later use.
2. Prepare everything else: Remove stems and seeds from the chillies (leave some seeds if you want more heat). Roughly chop the chillies and capsicum. Peel the garlic cloves.
3. Rough blend: In a food processor or blender, pulse the feijoa flesh (or whole fruit), chillies, capsicum, and garlic together until roughly chopped—you want a chunky mash, not a smooth purée. If it's too thick to blend, add a splash of water.
4. Add salt: Transfer the mash to a clean bowl and stir in the salt thoroughly. The mixture should taste quite salty—that's what you want.
5. Pack into jar: Transfer the mixture into a clean glass jar (750ml-1L capacity). Press it down firmly to remove air pockets. The mixture should be submerged in its own liquid. If it's not, add a small amount of filtered water and a pinch more salt to create brine. Leave at least 3-4cm of headspace at the top.
6. Weight it down: Place a small glass weight, a clean ziplock bag filled with brine, or a cabbage leaf on top to keep everything submerged under the liquid. This prevents mould.
7. Cover loosely: Cover with a cloth secured with a rubber band, or use an airlock lid if you have one. You want gas to escape but don't want dust or insects getting in.
8. Ferment: Place the jar at room temperature (18-24°C is ideal), out of direct sunlight. Ferment for 5-7 days. Check daily:
   • Bubbles should appear within 24-48 hours (this is CO2 from fermentation—totally normal)
   • The aroma will shift from fresh and fruity to tangy, slightly funky, and pleasantly sour
   • Taste it after 5 days—it should be noticeably acidic and complex

Stage 2: Blending and Bottling

9. Blend smooth: After 5-7 days (when it tastes tangy and developed), transfer the fermented mash to a blender. Blend on high for 2-3 minutes until completely smooth and silky. Add water gradually if needed to reach a pourable consistency—think somewhere between tomato sauce and Sriracha.
10. Taste and adjust: Taste the sauce. Add lime juice for brightness, a splash of vinegar for extra tang and shelf stability, or a touch of honey if it's too sharp. Blend again briefly to incorporate.
11. Strain (optional): For an ultra-smooth sauce, pass through a fine-mesh sieve, pressing with the back of a spoon. I usually skip this—texture is good.
12. Bottle: Pour into clean bottles or jars. Store in the refrigerator, where it will keep for 6 months or longer. The flavour will continue to mellow and develop.

Notes:

• Ripeness matters: Use soft, aromatic feijoas. Underripe fruit will taste astringent even after fermentation.
• The whole fruit method: Don't be afraid to use the peel. It contains tannins and adds complexity without bitterness when fermented. Just wash well and remove the dried flower end.
• Freezing for later: If you're overwhelmed with feijoas, blend them (with or without peel) and freeze the purée in portions. Thaw and use for hot sauce or kefir throughout the year.
• Watch for mould: If you see white kahm yeast (a thin white film), skim it off—it's harmless. Pink, black, or fuzzy mould means something went wrong; discard and start again.
• Fermentation time is flexible: Some people like a shorter, fruitier ferment (4-5 days). Others prefer a longer, funkier one (7-10 days). Taste as you go.
• Heat level: Long red chillies give gentle heat. For more kick, add a bird's eye chilli or leave more seeds in.
• Scaling up: This recipe scales beautifully—just maintain the 2.5% salt ratio by weight. When we made it commercially, we used the same proportions.

How to Use Feijoa Hot Sauce:

• Drizzle over grilled fish (especially snapper or flathead)
• Toss with roasted sweet potato or pumpkin
• Use as a base for prawn or fish tacos
• Stir into yoghurt for a quick dipping sauce
• Drizzle over avocado on toast
• Mix with mayo for an excellent burger sauce
• Spoon over grilled chicken or lamb
• Add to grain bowls for brightness and heat

Why Fermentation Makes It Better

Lacto-fermentation doesn't just preserve this sauce—it transforms it. The lactic acid bacteria create layers of flavour that vinegar alone can't achieve: funkiness, depth, complexity. The natural acidity is gentler and rounder than vinegar's sharpness. And as a bonus, you're creating a probiotic-rich condiment that's as good for your gut as it is delicious.

Feijoas are high in natural sugars and pectin, which means they ferment beautifully and create a sauce with excellent body. The capsicum adds sweetness and colour, while the chillies bring heat that mellows and integrates during fermentation.

This is a hot sauce that tastes like autumn in Australia—fleeting, special, and worth making in bulk while the fruit is falling from the trees. If you put out a call for feijoas, be warned: your community will respond with more generosity than you're prepared for. Make this sauce. You'll be glad you did.