recipe Aji Chombo sauce

[hadanero]

I really enjoyed the flavor of the Chombo sauces in Panama, which is why I tracked down the seeds from Baker Creek at the beginning of this last season.

After harvesting a good 50 pods or so, I started hunting for a recipe. It took me a bit to find one that didn't read like an AI word salad, but here's a screenshot of the archive(org) page of a recipe from Latin American/Caribbean chef working in Brooklyn. I just made it last night, and I can highly recommend it. Very tasty and very simple. I'm currently trying another, similar recipe that has me fermenting the peppers and onion for a week or two first, and will follow-up when I have that made.

Source: http://web.archive.org/web/20230306...ordpress.com/2010/12/11/panamanian-hot-sauce/

 

[CaneDog]

Nice! Sounds tasty - and spicy. What kind of mustard did you use for the sauce?

 

[hadanero]

Just basic French's yellow mustard - I thought about some brown mustards, but decided I'd keep it simple this time.

 

[ahayastani]

Just basic French's yellow mustard - I thought about some brown mustards, but decided I'd keep it simple this time.

I first read "French mustard", but then noticed that "French's mustard" is a brand?
I love the tang of French mustard though, I'm bookmarking this thread

 

[NJChilehead]

@hadanero this looks great! How many individual peppers did you use for each recipe (I'm trying to figure out how many to use for the 0.25 lb of peppers).

 

[hadanero]

I weighed them out to 4 oz, but it was about 20 peppers.

 

[NJChilehead]

I weighed them out to 4 oz, but it was about 20 peppers.

Thanks, I'm going to try to make this at some point in the future.

 

[HellfireFarm]

I first read "French mustard", but then noticed that "French's mustard" is a brand?
I love the tang of French mustard though, I'm bookmarking this thread

Yes, it's a US brand of basic straightforward yellow mustard.

 

[NJChilehead]

@Marturo just wondering if you saw this thread/recipe. You've got quite the harvest of them, didn't know if this would come in handy.

 

[Marturo]

@Marturo just wondering if you saw this thread/recipe. You've got quite the harvest of them, didn't know if this would come in handy.

So far we have frozen, dried & put some in vinegar. We do have more coming in so yes indeed this recipe looks really good.
I have not grown or eaten any Red Scotch Bonnets, however after eating this pepper from Panama I am saving seed for next season this one's a real keeper.