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. It is one of those hot sauce recipes that defies any specific recipe because it can vary quite a bit. Many of the ingredients come down to personal preference of the household serving it up. It is not a blended hot sauce. I’ve seen versions with or without lime juice, splashes of rum, culantro leaves, sugar, onion, pineapple chunks or other fruit, peppercorns. So many possible ingredients. The traditional chili pepper used is the Aji Caballero. You basically chop up the larger ingredients, drop them all into a container, and cover it with your vinegar and other liquids, then let it sit anywhere from 2 days to 2 weeks. The vinegar solution will infuse and you’re good to go. Store it in the fridge if you’d like. I have some excellent heat from the 7-Pots and Morangas, and some nice sweet flavor from the ajis. I like this particular version as it helps to preserve my peppers. We had such a huge harvest this year - YES! YES! - that preserving them is the best way to go. And isn’t it nice to have a good hot sauce on hand for pretty much anything? Enjoy, and feel free to mix up the recipe with fun new ingredients! Splash a little onto your sandwich meat, or over fresh or cooked vegetables, basically anywhere you’d like a bit of zing. 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. Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
