LEMON DROP HOT SAUCE

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WHISKAFFAIR'S

STEP 1

Rinse lemon drop peppers and wipe them using a kitchen towel. 

STEP 2

Remove the stem and chop the peppers into small pieces. Remove the seeds.

STEP 3

Add whole coriander seeds and cumin seeds to a skillet and roast on medium heat until they are fragrant and lightly browned.

STEP 4

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

STEP 5

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

STEP 6

Transfer them to a blender along with garlic cloves, extra virgin olive oil, and apple cider vinegar.

STEP 7

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

STEP 8

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.

STEP 9

Add in the pan again. Stir in honey and salt.

STEP 10

Once the sauce comes to a boil, add in the cornstarch slurry and cook for 2-3 minutes, stirring continuously.

STEP 11

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.

Lemon Drop Hot Sauce is ready to serve!

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