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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.

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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.

 

zXF7p4a.jpg

3jwmhVR.jpg

 

 


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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