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. What a great problem to have, isn’t it? I have hot sauce recipes galore on this site, as well as all sorts of chili sauces and pepper sauces, and this particular recipe is a quick variation that focuses mostly on aji peppers. I grew a variety of aji chili peppers this year. There is a large variety of aji peppers in the world, and the plants are extremely productive. They are so easy to grow. Aji types offer a big range of heat, from very mild and sweet to a good mid-level heat, so they’re perfect for making sauces and hot sauces. I rounded out the sauce with some lomback cayenne peppers that I also grew, along with sweet onion, garlic, brown sugar and honey for sweetness, salt and a bit of water to thin it out. This is more of a finishing chili sauce, not so much a hot sauce, though it is extremely versatile. You can use it however you want to use it. Let’s talk about how we make the chili sauce, shall we? Next, add the honey, brown sugar, salt and water or stock. Process until smooth. Makes 1.5-2 cups of strained sauce, about 3 cups of unstrained sauce. See my post on “Does Hot Sauce Need to be Refrigerated?” NOTE: This recipe was updated on 5/18/20 to include new information. It was originally published on 9/10/19,
