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My Aji Sauce

I made this at the end of October and just recently put it in bottles. It rules!!! It's sweet and hot, but not too sweet. Very flavorful. I keep putting it on my vanilla ice cream at night.

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12 red aji lucento/red rocoto ?
3 orange rocoto/they call them manzano at the store.
5 red serrano
1 really, really big orange habanero. As what I thought would be a heat additive, but maybe didn't need it.

1 1/2 cup distilled white vinegar
1/1/4 cup white sugar
2 Ts Salt (i use kosher because that's all we have)
Juice of 4 fresh limes
1 Ts garlic powder or fresh. I would have used fresh but I flaked out and forgot to chop it up!!!!
1/2 Ts ground ginger. Just for the hell of it!!!!

I de-seeded and chopped all the peppers. Aji chili is a pain in the butt to de-seed. If anyone needs seeds I got them.

Add peppers, salt and vinegar into sauce pan
Bring to a boil then slow it down to a low/medium simmer. more lower than medium (20 to 30 minutes. depends on the chili stability)
I started putting in sugar 10 minutes after slowing down to a simmer. I stirred it in slowly so as to not burn.
Then I added the the garlic powder(if you used fresh you just want to put it in when you put the peppers in)
Then I added the ginger
Then I squeezed juice from 2 fresh limes a few minutes before taking it off the stove top. KEEP STIRRING!!

Throw it into the blender or food processor and blend or puree it. Put in the juice of the last 2 limes while it's in the blender.(or to your taste)

I put mine into a sterilized mason jar for now. I'l let it rest for a while. I had some left overs that I left out for me to just try now!!!!!!!! It's really, really HOT!!!!

It's a really different flavor and the smell of cooking it won't leave my house. Let my just say that Aji peppers are very, very aromatic!!!!!!!!!

But it's really, really good...... I'll let you know in a month or so after I unleash it from the dark dark realms of my pantry .
 
Welcome Scarpetti. You have all the bases covered. Hot. Sweet. Tangy. The variety of peppers give it complexity and the ginger and garlic just add to it. Nice recipe.

Cheers, TB.
 
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