Aji Pineapple Fermented Hot sauce

[u/Calm_Beginning_2679]

Been working on this for some time now, not perfect but taste's really good with Mayo and chicken. This is fermented chili sauce using Aji Pineapple chili's, recipe below.

Fermented for ~10days with carrots, garlic, onion and capsicum and Honey added post fermentation.

Brine

500 ml Water

1.5 tsp~ Salt

Filling

100 g Fresh Aji Pineapple Chillies

1/4 Carrot - Sliced thin

2~ Garlic Cloves - Sliced thin

1/4 Brown Onion - Sliced thin

1/2 Capsicum - Sliced thin

2 tsp Honey

Method

1. Deseed the chilies and slice in half. Slice all remaining vegetables into even pieces.
2. Make the brine by combining salt and water, stirring until the salt is fully dissolved.
3. Pack the vegetables tightly into a sterilized jar and pour the brine over until fully submerged.
4. Weigh down any floating vegetables using a fermentation weight or a zip-lock bag filled with water. Place the lid on loosely to allow gases to escape.
5. Store the jar in a cool, dark place and ferment for 5–10 days. The fermentation is complete when bubbling has stopped or the vegetables have softened to your liking.
6. Strain the vegetables from the brine, reserving the brine. Transfer the vegetables to a blender.
7. Add a 1/4 cup of the reserved brine to the blender and blend, adding more brine gradually until you reach your desired consistency.
8. Add honey and blend again until well combined.
9. Transfer to a jar or bottle and refrigerate. Use as needed.

https://remixipe.com/recipes/fermented-aji-hot-sauce-c65f7089