{"id":2900,"date":"2016-02-27T11:57:48","date_gmt":"2016-02-27T11:57:48","guid":{"rendered":"http:\/\/www.chickenfish.cc\/bio\/?p=2900"},"modified":"2016-02-27T11:57:48","modified_gmt":"2016-02-27T11:57:48","slug":"aji-simple-sauce","status":"publish","type":"post","link":"https:\/\/www.chickenfish.cc\/bio\/aji-simple-sauce\/","title":{"rendered":"Aji simple sauce"},"content":{"rendered":"

Here’s an extra simple way to make a long lasting sauce from your excess chill pepper fruit and easily preserve it. It’s based on a fairly minimal traditional way to make Aji Amarillo sauce. Chili pepper\u00a0fruit will often go ‘off’ or break down quite quickly if left to it’s own devices.<\/p>\n

Aji can mean a few things – it can be a generic name for a sauce made with peppers and\/or simply the name for a pepper which is usually\u00a0of the species Capsicum baccatum. There is always a lot of extra produce in sudden batches when you grow Chili peppers or more specifically classic Aji ‘Capsicum baccatum’ as they tend to be long lived, quite large plants and very productive each fruiting period. I have a few varieties and forms\u00a0and they all taste great and have a complex combination of flavours\u00a0ie.\u00a0they often do not just have capsaicin producing the classic mouth heat – \u00a0but a complex combination of related chemicals. The heat\u00a0varies a lot and some varieties can be quite hot but the flavours are always complex and very exciting.<\/p>\n

https:\/\/en.wikipedia.org\/wiki\/Capsicum_baccatum<\/a><\/p>\n

You have to decide how much heat you want to retain in the sauce and alter the process to match with\u00a0a few experiments. It also depends a bit on how lazy you are… If you want to reduce the heat – deseed them.\u00a0Most of the heat in chili peppers is\u00a0in the seeds and the surrounding internal white tissue as that is where the capsaicin and other\u00a0related\u00a0chemicals are produced to protect the seed. You can also reduce the heat by repeating the washing and cooking stages\u00a0to leach out more of the volatile oils.<\/p>\n

Also the eventual colour will obviously depend on the initial colour selection\u00a0so stick with like-coloured fruit.<\/p>\n

Aji amarillo sauce is usually yellow but the most used classic Peruvian Aji amarillo fruit is more of an orange colour when ripe.<\/p>\n

Essentially:<\/p>\n