fermenting Fermented Aji Cito sauce ideas ?

[karoo]

I have about 4 liters or 1 gallon of fermented Aji Cito and Aji Amarillo ( 2400 grams and 1000 grams) .
This is a pure mash ferment with about 3.5-4 % salt and about a total of 50ml of vinegar , just to keep the top mold free.
 
Any suggestions ?
I would like to keep it as pure and simple as possible ! Maybe just a bit of garlic or fruitiness added in.
 
Thank you.
 

 
 

 

[skullbiker]

I have about 4 liters or 1 gallon of fermented Aji Cito and Aji Amarillo ( 2400 grams and 1000 grams) .
This is a pure mash ferment with about 3.5-4 % salt and about a total of 50ml of vinegar , just to keep the top mold free.
 
Any suggestions ?
I would like to keep it as pure and simple as possible ! Maybe just a bit of garlic or fruitiness added in.
 
Thank you.
 

In my last fermented mash when I cooked it down at the end I added some dried dark red cherries and honey and then buzzed it in the blender. It was very good!

 

[karoo]

In my last fermented mash when I cooked it down at the end I added some dried dark red cherries and honey and then buzzed it in the blender. It was very good!

 
Thank you , 

 

[karoo]

Time to restart this project. I shelved this ferment for 15 months and almost forgot about it . Opened it up today and it smells great !
I decided to go the chutney flavor route , with dried peaches , garlic and onions .
 
Will keep you updated.

 

[mrbill]

Will keep you updated.

looking forward to it.