Aji Chombo
Total Time
2 weeks and 10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(19)
Ingredients
16 servings
- 4 ounces fresh aji chombo or habanero peppers, stemmed (this is approximately 17 peppers)
- 1 yellow or white onion (halved)
- 2 ½ cups non-chlorinated water
- 2 tablespoons non-iodized salt
- ½ cup white vinegar
- ¼ cup reserved brine
- 1 tablespoon ground turmeric
- 1 teaspoon stone ground or yellow mustard
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Preparation
Step 1
In a clean jar, combine the chiles and onion.
Step 2
In a separate vessel, make a brine by combining the water and salt.
Step 3
Place a weight, if using, then pour the brine into the jar, leaving at least 1 inch of headspace. Screw the lid on tightly and store the jar in a warm spot away from direct sunlight to ferment for 2 weeks. Burp the jar daily to relieve pressure by removing the lid for a few seconds, then screwing it back on.
Step 4
Once fermentation is complete, strain the ferment, reserving the ¼ cup of brine.
Step 5
In a blender or food processor, combine the ferment, vinegar, reserved brine, turmeric, and mustard. Blend until smooth.
Step 6
Keep the sauce stored in the refrigerator for up to 1 year.
Step 7
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