Fermented Aji-Garlic Hot Sauce – Recipe
A homemade hot sauce recipe made with garden grown aji peppers that have been fermented for 6 weeks, then processed with fresh garlic, lime juice and vinegar. Simple and delicious.
Add all the ingredients to a small pot and bring to a quick boil. Reduce the heat and simmer for 10 minutes.
Cool a bit, then process it all in a food processor blender.
Strain the sauce through a fine mesh sieve and bottle it up. You can discard the pulp or use it for soups or stews, or dehydrate it for seasoning.
Makes about 6 ounces of hot sauce.
Heat Factor: Medium. You can heat this up with hotter aji peppers.
Calories: 5kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 42mg | Vitamin A: 150IU | Vitamin C: 30.6mg | Calcium: 3mg | Iron: 0.2mg