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4 September 2015

A zingy hot sauce recipe made with fruity Aji Pineapple peppers, perfect on many dishes.

We have a new favorite for Patty – See Patty’s Favorites. We planted a few varieties of Aji chili peppers this year, including the Aji Pineapple chili pepper, a wonderfully sweet and mildly spicy chili pepper that lends itself to many a dish.

The pepper is named because the fruits have a distinctive fruity pineapple flavor. The plants are exploding with peppers right now and one of the best ways to use up a large harvest of peppers so you can keep them through the year is to make hot sauces.

So here we are! So happy to have Aji Pineapples because they make for an outstanding hot sauce.

This is a small batch that yields only about 12 ounces or so, enough to fill a couple of small hot sauce bottles.

The hot recipe recipe calls for about 25 of these peppers, about 6 ounces by weight. They aren’t too large, maybe the size of a typical cayenne pepper, though of course sizes and amounts needed will vary.

You’ll just need to eyeball it. Or just make extra! With the ratios I’ve used, your resulting hot sauce will be sweet and tangy. I’ve cut the vinegar in half and replaced it with water for consistency, but if you’re looking for a thicker sauce, reduce the amount of water or don’t include it at all.

More vinegar will result in more tang. You can strain it if you’d like to reduce the pulp, but I like my sauces that way.

Patty’s Perspective

Wow! These Aji Pineapple peppers really do taste like pineapple. I wish Mike had made a larger batch! I’m happy that our plants are producing a lot of peppers this year because I will be looking for more of this sauce in the future. Good on just about anything. Yep, a new favorite of mine.

Learn more about the Aji Pineapple Chili Pepper.

Aji Pineapple Hot Sauce

Aji Pineapple Chili Peppers

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this sauce keep?

It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

Where’d you get that sauce bottle?

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack.

Can I process this hot sauce for longer storage?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce?

Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Check out more Hot Sauce Recipes.

Check Out Some of These Other Popular Hot Sauce Recipes

0 from 0 votes
Aji Pineapple Hot Sauce - Recipe
Aji Pineapple Hot Sauce - Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
A zingy hot sauce recipe made with fruity Aji Pineapple peppers, perfect on many dishes.
Course: Main Course
Cuisine: American
Keyword: aji pepper, aji pineapple, hot sauce
Servings: 50
Calories: 1 kcal
Ingredients
  • 6 ounces Aji Pineapple chili peppers about 25 peppers, stemmed and chopped
  • 2 cloves garlic
  • 2 tablespoons chopped cilantro
  • ½ cup white vinegar
  • ½ cup water
  • Juice from 1 lime
  • ½ teaspoon salt
Instructions
  1. Add all ingredients to a food processor and process until smooth.
  2. Set into a saucepan and bring to a boil. Reduce heat and simmer about 10 minutes.
  3. Cool and pour into sterilized serving jars.
Recipe Notes

Heat Level: Medium.

Nutrition Facts
Aji Pineapple Hot Sauce - Recipe
Amount Per Serving
Calories 1
% Daily Value*
Sodium 23mg 1%
Potassium 10mg 0%
Vitamin A 0.7%
Vitamin C 1.9%
Calcium 0.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

4 comments

  1. Hi,
    Thanks a lot for the recipe!
    My aji pineapples just started to ripen and I’d love to try making this sauce. However, are your sure about the 25 peppers? Mine weigh about 3g(1oz)/piece, so 6 ounces would be 60 peppers. Their size is about 6,5x1cm (2,5×0.4 inches), could that be the reason for the difference?

    1. Michael Hultquist - Chili Pepper Madness

      Gyuri, I would go by weight, regardless of the amount of peppers. It could be yours are a bit smaller than the ones I grew. Let me know if this helps, and how the hot sauce turns out.

      1. Thanks Mike, I’ll adjust the weight of the other ingredients to the weight of the pepper I have. I’ll let you know how it turns out 🙂

  2. Wanted to share with you guys a sauce I made a couple of weeks ago. Peach Mango Habenero. Starts out with a sweet fruity taste and then WAM! Those Habs kick in and we are off to the races. I used two very ripe mangos and half a dozen not too ripe peaches and then eight seeded orange habeneros. Pureed with about half a cup of cider vinegar and the same amount of water. This weekend is the annual Hot Sauce Festival here in Oxford NC, y’all should come. It’s a conglamoration of scads of pepperheads and beer lovers of which I am both! Hail to the Heat! (PS: Love your newsletter)

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