Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. The pepper is named because the fruits have a distinctive fruity pineapple flavor. The plants are exploding with peppers right now and one of the best ways to use up a large harvest of peppers so you can keep them through the year is to make hot sauces. So here we are! So happy to have Aji Pineapples because they make for an outstanding hot sauce. The hot recipe recipe calls for about 25 of these peppers, about 6 ounces by weight. They aren’t too large, maybe the size of a typical cayenne pepper, though of course sizes and amounts needed will vary. You’ll just need to eyeball it. Or just make extra! With the ratios I’ve used, your resulting hot sauce will be sweet and tangy. I’ve cut the vinegar in half and replaced it with water for consistency, but if you’re looking for a thicker sauce, reduce the amount of water or don’t include it at all. More vinegar will result in more tang. You can strain it if you’d like to reduce the pulp, but I like my sauces that way. Learn more about the Aji Pineapple Chili Pepper.
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
Where’d you get that sauce bottle?
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful! Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
