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Aji Arnoucho puree/sauce

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#1 cone9


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Posted 10 October 2018 - 08:29 PM

So, I had some of these beautiful Aji Arnoucho peppers.



I wanted to make a sauce, but wanted to let these pepper's great flavor come through as much a possible.

So I did this to minimize other ingredients/flavors from intruding on the pepper flavor:


2        cups     Aji Arnoucho - lightly packed, cut in half and deseeded

1/2     cup       White onion - finely chopped

3/8     cup       White vinegar

1/4     cup       Water

1 1/2  t            Sugar

1/2     t            Pickling salt


+1/2  of a small White Bhut Jolokia as I wanted a bit more heat than the Aji Arnoucho provided.


(This sauce is not processed and sealed.  It will just go into the frig to use now, so I did not need to worry about adequate acidity to make it shelf stable/safe)


Yield was only a little more than a half pint, but with a fine flavor and beautiful bright, fire red color.






So many peppers, so little time!             GO  BUCKEYES !            Anymore, it seems the only thing I get done quickly is get older


New goal in life:   I hope I get grandchildren before I get a walker

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#2 Thegreenchilemonster


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Posted 10 October 2018 - 08:52 PM

That looks tasty! A couple spoonfulls of that would really perk up some ceviche😁

#3 ShowMeDaSauce


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Posted 10 October 2018 - 11:09 PM

I got a few stashed away in the freezer for some sauce too.

#4 Malarky


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Posted 11 October 2018 - 09:07 AM

I approve :clap:

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