Lemon Drop Hot Sauce

5 from 2 votes

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.

Try a few more homemade sauce recipes here: Cilantro Chimichurri Sauce, Thai Sweet Chilli Sauce, Bechamel Sauce, Yum Yum Sauce, and Bang Bang Sauce.

Lemon drop hot sauce served in a bowl.
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What Is Lemon Drop Pepper

Lemon Drop Pepper, also known as Aji Lemon Pepper or Hot Lemon Pepper, is a chili pepper native to Peru and commonly grown in South America.

It is named for its bright yellow color and citrusy flavor, which resembles a lemon.

The lemon drop pepper is a medium to hot pepper with a Scoville heat rating of 15,000 to 30,000, similar to the cayenne pepper.

It is often used in South American cuisine to add heat and flavor to dishes, such as ceviche, sauces, and marinades.

The lemon drop pepper can also be dried and ground into a powder, which can be used as a seasoning for meats, vegetables, and other dishes.

About Lemon Drop Hot Sauce

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, hinting at sweet and lemony citrus flavors.

This hot sauce comes together in under 30 minutes and gives excellent heat to the recipes to which it is added. It can also be served as a spicy dipping sauce.

Ingredients

Peppers – This recipe uses lemon drop chile peppers (Aji Limon peppers), which are hot Peruvian peppers with a fruity citrus flavor.

Extra Virgin Olive Oil – Choose the best quality olive oil

Honey – Adding 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 a thick sauce, you need cornstarch slurry to thicken it.

How To Make Lemon Drop Hot Sauce

Preparation

Rinse 9 oz (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: Wear gloves while de-seeding and chopping the chilies, as bare hands might cause a burning sensation.

Lemon drop peppers in a bowl.
Chopped peppers.

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 fragrant and lightly browned.

Cumin seeds and coriander seeds roasting in a pan.

Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until slightly charred.

Peppers added to the pan.

Remove the skillet from heat and let the peppers cool down.

Charred peppers.

Transfer them to a blender with 5-6 garlic cloves, ½ cup extra virgin olive oil, and 1 cup apple cider vinegar.

Peppers added to a blender along with garlic, olive oil, and vinegar.

Blend until very smooth, scraping down the sides of the blender as needed, for 3-5 minutes.

Blended until smooth.

Pass the sauce through a fine-mesh strainer into a bowl. Push the sauce through the strainer with a rubber spatula to separate all liquid from chunks of pepper and spices. Discard the leftovers.

Mixture poured in a strainer.
Strained mixture.

Stir in 2 tablespoon honey and ½ teaspoon salt.

Mixture added to a pan with honey and salt.

You can now use the sauce as it or thicken it by adding cornstarch to it.

Thicken The Sauce (Optional)

To thicken the sauce, 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 the cornstarch slurry and cook for 2-3 minutes, stirring continuously.

Cornstarch mixed with water in a bowl.

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.

Ready lemon drop hot sauce.

Storage Suggestions

Once the Aji Limon Hot Sauce is cooled down, store it in a clean, 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 more extended period.

You can also freeze the sauce for up to 6 months. Thaw and use.

If you know to can, then this is a great recipe.

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Lemon Drop Hot Sauce (Aji Limo 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.
5 from 2 votes

Lemon Drop Hot Sauce Recipe

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.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 15 people

Ingredients 

  • 1 teaspoon whole coriander seeds
  • ¼ teaspoon cumin seeds
  • 9 ounce Lemon Drop Chile Peppers (Aji Limon Peppers) (250 g, 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)
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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.

Video

YouTube video

Notes

To make it vegan, just replace honey with agave nectar or maple syrup.

Nutrition

Calories: 84kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 80mg, Potassium: 73mg, Fiber: 1g, Sugar: 3g, Vitamin A: 159IU, Vitamin C: 24mg, Calcium: 7mg, Iron: 1mg
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5 from 2 votes (1 rating without comment)

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Recipe Rating




5 Comments

  1. 5 stars
    This makes a lovely fresh tasting zingy sauce. I didn’t have enough lemon drop chillis so used a mix of medium heat chillis and it’s come out really well. Thank you.

  2. I have made the based recipe and I’m just wondering the best way to preserve the sauce. Does it freeze? Can you increase the acidity to make it last longer?

  3. Would love to try this recipe and then hot water can it, is the possible? It sounds great and I have a lot of lemon drop peppers to do something with this year. tx