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Aji Amarillo Paste
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Aji Amarillo Paste
Recipe Amount:
24 Tbl
Serving Size:
1 Tbl
Sodium per Serving (mg):
175
This paste is an ingredient for aji amarillo cilantro sauce. Also available in Latin markets, we tried making this sauce since we grew an aji amarillo pepper plant that was very prolific.
Ingredients
- 200 Grams Aji Amarillo Peppers - About 15 peppers, De-stemmed and chopped
- 22 Grams Garlic Cloves - About 6 cloves, peeled
- 47 Grams Scallions - About 3 scallions, sliced - white and green parts
- 575 Grams Water - About 2 1/2 cups
- 34 Grams Pickling Salt - 4% Salt of the Ferment
- 5 Tbl Lime Juice
Preparation
Step 1:
In a clean jar, combine chile peppers, garlic and scallions. In a separate jar, make a brine by combining the water and salt. Pour the brine into the jar with the peppers, leaving at least 1 inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 10 days. Burp the jar daily (Open up the jar daily).
Step 2:
Once fermentation is complete, strain and rinse the ferment. Combine the ferment and lime juice in a blender or food processor. Blend until smooth.
Step 3:
Store the paste in the refrigerator for up to 6 months.
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
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Variations
Additional Notes
In the fermentation process, the salt equally distributes itself within the jar. By adding enough salt for 4% by mass of ferment + water, the peppers will also be 4% salt by mass or 4% of 269 grams of ferment or 10.76 grams of salt.
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Estimated Nutritional Information:
Serving Size:
1 Tbl
Calories (kCal):
5
Fat (g):
0
Cholesterol (mg):
0
Sugar (g):
0
Protein (g):
0
Fiber (g):
0
Sodium (mg):
175
Potassium (mg):
33