Chef's Pass #2Jun 5, 2026
Teo McArthurFermented Aji Hot Sauce
Fermented hot sauce made from Aji Pineapple Chilies
Ingredients
Brine
500 ml
WaterFiltered
1.5 tsp
SaltSea salt
Filling
100 g
Fresh Aji Pineapple Chillies
1/4
CarrotSliced thin
2
Garlic ClovesSliced thin
1/4
Brown OnionSliced thin
1/2
CapsicumSliced
2 tsp
Honey
Method
- Cut and remove the seeds from the chillies, slice all other veggies.
- Prepare the brine, add salt and water together and mix until salt is dissolved.
- Place veggies in sterile jar and cover with the brine.
- Use a fermentation weight or zip lock bag with water to weigh down floating veggies and place the lid on loosely.
- Place jar in a cool dark place and leave to ferment for 5 to 10days until fermentation has ended (stopped bubling) or veggies are soft.
- Strain veggies from brine, keeping the brine, and add veggies to blender.
- Add 1/4 of brine to blender and blend the veggies adding more brine until you get to a desired consistency.
- Add honey and blend again until well mixed.
- Store in a jar or bottle and keep in fridge for use.