Lemon Drop Hot Sauce (Aji Limon Hot Sauce) is a delicious condiment made using Peruvian Aji Limon peppers. Use it to spice up your recipes or serve it as a dip. Here is how to make it (gluten-free, can be easily made vegan).
You can try a few more homemade sauce recipes here – Cilantro Chimichurri, Thai Sweet Chilli Sauce, Bechamel Sauce, Yum Yum Sauce, Bang Bang Sauce, Gochujang Dipping Sauce, Harissa Sauce, and Lemon Garlic Butter Sauce.
Jump to:
About This Recipe
Lemon Drop Hot Sauce (Aji Limon Hot Sauce) is a condiment made using Peruvian Aji Limon peppers. This vibrant yellow sauce is hot and spicy with a hint of sweet and lemony citrus flavors.
This hot sauce comes together in under 30 minutes and gives a nice heat to the recipes it is added to. It can also be served as a spicy dipping sauce.
Aji Limon Hot Sauce is gluten-free and vegetarian. To make it vegan, just replace honey with agave nectar or maple syrup.
You can easily double or triple the recipe.
Ingredients
Peppers – This recipe uses lemon drop chile peppers (Aji Limon peppers). These are Peruvian peppers that are hot, with a fruity citrus flavor.
Extra Virgin Olive Oil – Choose the best quality olive oil
Honey – The addition of honey helps to round off the heat from the peppers. Replace honey with maple syrup or agave nectar for a vegan version.
Others – You will also need garlic, whole coriander seeds, cumin seeds, apple cider vinegar, and salt.
Optional – If you like your sauce thick, then you will need some cornstarch slurry to thicken it.
How To Make Lemon Drop Hot Sauce
Preparation
Rinse 250 g of lemon drop peppers and wipe them using a kitchen towel. Remove the stem and chop the peppers into small pieces. Remove the seeds.
Tip – Use gloves while de-seeding and chopping the chilies, as you might feel a burning sensation on your skin if you do it with bare hands.
Peel the garlic and gather the remaining ingredients.
Make The Sauce
Add 1 teaspoon whole coriander seeds and ¼ teaspoon cumin seeds to a skillet and roast on medium heat until they are fragrant and lightly browned.
Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until they are slightly charred.
Remove the skillet from heat and let the peppers cool down.
Transfer them to a blender along with 5-6 garlic cloves, ½ cup extra virgin olive oil, and 1 cup apple cider vinegar.
Blend until very smooth, scraping down the sides of the blender as needed, for 3-5 minutes.
Pass the sauce through a fine-mesh strainer into a bowl. With a rubber spatula, push the sauce through the strainer to separate all liquid from chunks of pepper and spices. Discard the leftovers.
Stir in 2 tablespoon honey and ½ teaspoon salt.
You can now use the sauce as it or thicken it by adding cornstarch to it.
Thicken The Sauce (Optional)
If you want to thicken the sauce, then stir together 2 teaspoon cornstarch and ¼ cup water to make a slurry.
Transfer the sauce to a skillet and heat on medium heat.
Once the sauce comes to a boil, add in the cornstarch slurry and cook for 2-3 minutes, stirring continuously.
Remove the skillet from heat and let the sauce cool down completely.
Transfer it to a clean glass container and refrigerate for up to 15 days.
Storage Suggestions
Once the Aji Limon Hot Sauce is cooled down, store it in a clean and dry-covered container in the refrigerator for up to 15 days. Use a clean spoon for every use, which will ensure that the homemade sauce lasts for a longer period of time.
You Might Also Like
Recipe Card
Lemon Drop Hot Sauce Recipe
Ingredients
- 1 teaspoon whole coriander seeds
- ¼ teaspoon cumin seeds
- 250 grams Lemon Drop Chile Peppers (Aji Limon Peppers) (stems and seeds removed, chopped)
- 5-6 cloves garlic cloves (peeled)
- ½ cup extra virgin olive oil
- 1 cup apple cider vinegar
- 2 tablespoons honey (use maple syrup for vegan)
- ½ teaspoon salt
- 2 teaspoons cornstarch (optional)
- ¼ cup water (optional)
Instructions
- Add whole coriander seeds and cumin seeds to a skillet and roast on medium heat until they are fragrant and lightly browned.
- Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until they are slightly charred.
- Remove the skillet from heat and let the peppers cool down.
- Transfer them to a blender along with garlic cloves, extra virgin olive oil, and apple cider vinegar.
- Blend until very smooth, scraping down the sides of the blender as needed, for 3-5 minutes.
- Pass the sauce through a fine-mesh strainer into a bowl. With a rubber spatula, push the sauce through the strainer to separate all liquid from chunks of pepper and spices. Discard the leftovers.
- Stir in honey and salt.
- You can now use the sauce as it or thicken it by adding cornstarch to it.
Thicken The Sauce (Optional)
- If you want to thicken the sauce, then stir together cornstarch and water to make a slurry.
- Transfer the sauce to a skillet and heat on medium heat.
- Once the sauce comes to a boil, add in the cornstarch slurry and cook for 2-3 minutes, stirring continuously.
- Remove the skillet from heat and let the sauce cool down completely.
- Transfer it to a clean glass container and refrigerate for up to 15 days.
Did you make this recipe? Let me know!