Aji Amarillo, Smoked Paprika and Pineapple Sriracha

A break from my regular messaging to share a punch of heat from the jungle.

Inserting a bit of summer fermenting fun into my regular messaging!

Ahhh….the joy of good sriracha. What’s the difference between sriracha and hot sauce you might wonder? Simply the addition of sugar to tame the fire of the chilies you use.

Here in Costa Rica, the availability of fresh hot peppers is limited. I don’t find near the amount of interesting hot peppers here like I do in Colorado. However, one chili that is commonly found here are Aji Amarillo chilies, native to Peru.

Aji chili peppers are spicy, fruity and a perfect complement to pineapple. I was excited to find them at my local farmers market sitting next to the fresh pineapple. So it felt like fermenting a sriracha was in order.

If you can’t find Aji chilies at your farmers market, use any hot red chili that you find, or even combine them! Fermenting chilies is a great way to begin your fermentation journey if you’ve been hesitant to try on your own. I generally avoid fermenting jalepenos or serranos, simply because I don’t care for the dreary green color after the ferment is done. However many green hot sauce ferments abound, don’t let my obsession with the color of the finished product stop you from using those as well.

A few notes to make great ferments:

• Always use organic produce and sea salt, not iodized salt.

• Always use a very clean surface and make sure your ferment jars are super clean. And of course, wash your hands.

• Place your ferment in a dark cabinet or cover with a cloth to keep away from sunlight.

Fermented sauce, awaiting the vinegar

Aji Amarillo, Smoked Paprika and Pineapple Sriracha

Yield: approx 5 cups

4 cups chopped organic Aji Amarillo chili (or any kind you want or can find)

1 cup chopped organic pineapple

3 garlic cloves

2 tablespoons smoked paprika

2 tbsp coconut sugar or organic cane sugar

1 tablespoon sea salt

1 ½ cups apple cider vinegar

Instructions:

Wash chilies, destem and chop into medium chunks

Place chopped chilies, pineapple, garlic, smoked paprika, sugar and salt in a blender or food processor.

Blend until smooth

Place in a clean ball jar. Place a small piece of plastic wrap directly onto the surface of the sriracha, gently pressing to make sure the entire surface of the sauce is covered, inhibiting direct contact with the air.

Gently place the lid or a piece of muslin cloth over the top of the jar. Don’t seal the lid, connection with fresh air is important.

Place in a dark cupboard or cover with a clean dishtowel.

Allow to ferment for 5 to 7 days.

After it's done fermenting, remove the lid and the plastic wrap. Use a clean spoon to gently remove and discard any white build-up (harmless kahms yeast) from the top of the sriracha.

Pour into a bowl and add the apple cider vinegar. Stir to combine.

Pour or ladle into jars.

Your sriracha is done! ENJOY!