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Chef's Pass #2Jun 5, 2026
Teo McArthur

Fermented Aji Hot Sauce

Fermented hot sauce made from Aji Pineapple Chilies

Whakarite: 20minTunu: 5-10daysWāhanga: 10Māmā
SauceVeganspicysweetgarlickytangy

Ingredients

Brine

500 mlWater(Filtered)
1.5 tspSalt(Sea salt)

Filling

100 gFresh Aji Pineapple Chillies
1/4Carrot(Sliced thin)
2Garlic Cloves(Sliced thin)
1/4Brown Onion(Sliced thin)
1/2Capsicum(Sliced)
2 tspHoney

Method

  1. Cut and remove the seeds from the chillies, slice all other veggies.
  2. Prepare the brine, add salt and water together and mix until salt is dissolved.
  3. Place veggies in sterile jar and cover with the brine.
  4. Use a fermentation weight or zip lock bag with water to weigh down floating veggies and place the lid on loosely.
  5. 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.
  6. Strain veggies from brine, keeping the brine, and add veggies to blender.
  7. Add 1/4 of brine to blender and blend the veggies adding more brine until you get to a desired consistency.
  8. Add honey and blend again until well mixed.
  9. Store in a jar or bottle and keep in fridge for use.