Few times I've tried sauces with them myself it imparts too much that grassy baccatum taste. Maybe fermenting helps tame that or mixing with other chilis. I got a bag of my aji painapple cross in the freezer still. Finally bought some kombuka to use as a starter for ferment. Will see how it turns out.
Is it "ok" to admit you like
- Thread starter ShowMeDaSauce
- Start date
Best Aji Lemon Drop thing I've had was Grim Reaper Foods' Alchemy sweet chilli sauce. I won't say too much now because it's an upcoming review but it was excellent. As, for that matter, was The Chilli Alchemist's Melliculous Aji.
Odd that it doesn't show up in the US but I can see what you mean about that slight bacatum green note when eaten raw or in some sauces.
Never seen anyone use the Pineapple over here but it's only very subtly different.
Odd that it doesn't show up in the US but I can see what you mean about that slight bacatum green note when eaten raw or in some sauces.
Never seen anyone use the Pineapple over here but it's only very subtly different.
I haven't tried making a fermented lemon drop sauce yet. My regular cooked sauce with vinegar and lemon grass turns out pretty good. I mix it with tartar or mayo and a little sriracha as a dipping sauce for fish or popcorn chicken.
3 tbs tartar or mayo with some sweet pickle relish
1 tbs lemon drop hot sauce
1 tps Sriracha...mainly just for the color
3 tbs tartar or mayo with some sweet pickle relish
1 tbs lemon drop hot sauce
1 tps Sriracha...mainly just for the color