Trying to decide between a fermented hot sauce, and a more traditional Aji Amarillo paste or sauce. Some of the aji Amarillo sauce and paste recipes mention blanching and peeling, but the "baby amarillo"seem too small to fiddle with peeling.
I have two very early and prolific plants I think are “baby Aji Amarillo from Artisan”, and three others, maybe “Aji Grande”, or maybe what I call regular, two grown in soil (1gallon and 5 gallon), and one grown in water, “kratky” style. I think the one gallon in soil makes tiny peppers, but mature a darker orange.
Here is one of the ideas I found for starting a fermented sauce.
I like that it allows for plenty of procrastination.
I posted this elswhere as well, so mods, delete one if that’s better.
My vote is definitely the fermented hot sauce. That looks like a great recipe and easy to make. It looks like you have enough for a few bottles so maybe experiment with some different ingredients.
Throwing another related idea out - I’ve been pleased with fermented chili relishes made using just ground/chopped chilies, Himalayan or sea salt, and fermentation starter (helps ensure the good bugs take off and avoid off-flavors/infection). I think I added garlic to one batch, and it was good too.
That sounds ideal. I’ve been pleased with that as well. Do have an opinion on seeding the peppers? Obviously a hassle, but not the worst thing I could fiddle with.
Most of the peppers (the fatter yellow o we) are nice!y sweet and medium hot, without the veins and seeds. The orange ones are hotter and less sweet.
I also have a …wait for it…shit-ton* of a “carribean seasoning” pepper. I think Aji dulce 2. They smell amazing!
- That’s “Hungry Onion” talk for a lot!
fermented vs unfermented hot sauce
I didn’t seed mine, but the peppers were small. I guess it depends if you think the seeds add flavor v. contribute bitterness/undesirable texture.
Seeded, (mostly), with about 3 Tb salt to a pound of peppers, no water, and a sprinkle of Lalvin Dried Wine Yeast EC
I believe I used too much salt.
I tried just salt; no water, using this technique.
Unfortunately, I used the amount of salt appropriate for the brine. I also put a pinch of wine yeast.
Hmmmmm. Found this comparing lactobacillus vs SACCHAROMYCES CAREVISIAE in fermentation.
My yeast was leftover from my hard cider making phase, and I recently used it making pinapple vinegar.
@ChristinaM, what fermentation started do you use?
It might be okay? I use Caldwell’s.
So i added water to make it a brine, and the sauce was getting pretty fizzy, and I needed a larger container. Then I tasted it, and it wasn’t NEARLY hot enough, so I added some yellow smScotch Bonnets. So far, it’s just right!