cone9
Extreme Member
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.
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.
