Name: Fermented Aji Hot Sauce
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 500 ml Water (Filtered); 1.5 tsp Salt (Sea salt); 100 g Fresh Aji Pineapple Chillies; 1/4 Carrot (Sliced thin); 2 Garlic Cloves (Sliced thin); 1/4 Brown Onion (Sliced thin); 1/2 Capsicum (Sliced); 2 tsp Honey

Deseed the chillies and slice in half. Slice all remaining vegetables into even pieces.
Make the brine by combining salt and water, stirring until the salt is fully dissolved.
Pack the vegetables tightly into a sterilised jar and pour the brine over until fully submerged.
Weigh down any floating vegetables using a fermentation weight or a zip-lock bag filled with water. Place the lid on loosely to allow gases to escape.
Store the jar in a cool, dark place and ferment for 5–10 days. The fermentation is complete when bubbling has stopped or the vegetables have softened to your liking.
Strain the vegetables from the brine, reserving the brine. Transfer the vegetables to a blender.
Add a 1/4 cup of the reserved brine to the blender and blend, adding more brine gradually until you reach your desired consistency.
Add honey and blend again until well combined.
Transfer to a jar or bottle and refrigerate. Use as needed.

Calories	10kcal
Protein	0g
Carbohydrates	2g
of which sugars	2g
Fat	0g
Fibre	0g

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Fermented Aji Hot Sauce