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Chef's Pass #3Jun 6, 2026
Teo McArthur

Fermented Aji Hot Sauce

Fermented hot sauce made from Aji Pineapple Chilies

Whakarite: 20minTunu: 5-10daysWāhanga: 10Māmā
SauceVeganspicysweetgarlickytangy

Ingredients

Brine

500 mlWater(Filtered)
1.5 tspSalt(Sea salt)

Filling

100 gFresh Aji Pineapple Chillies
1/4Carrot(Sliced thin)
2Garlic Cloves(Sliced thin)
1/4Brown Onion(Sliced thin)
1/2Capsicum(Sliced)
2 tspHoney

Method

  1. Deseed the chillies and slice in half. Slice all remaining vegetables into even pieces.
  2. Make the brine by combining salt and water, stirring until the salt is fully dissolved.
  3. Pack the vegetables tightly into a sterilised jar and pour the brine over until fully submerged.
  4. 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.
  5. 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.
  6. Strain the vegetables from the brine, reserving the brine. Transfer the vegetables to a blender.
  7. Add a 1/4 cup of the reserved brine to the blender and blend, adding more brine gradually until you reach your desired consistency.
  8. Add honey and blend again until well combined.
  9. Transfer to a jar or bottle and refrigerate. Use as needed.