Lemon Drop Hot Sauce Recipe Whiskaffair

on Jan 23, 2022, Updated Oct 03, 2023 Try a few more homemade sauce recipes here: Cilantro Chimichurri Sauce, Thai Sweet Chilli Sauce, Bechamel Sauce, Yum Yum Sauce, and Bang Bang Sauce.

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.

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. 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. Tip: Wear gloves while de-seeding and chopping the chilies, as bare hands might cause a burning sensation. Peel the garlic and gather the remaining ingredients. Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until slightly charred. Remove the skillet from heat and let the peppers cool down. 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. Push the sauce through the strainer with a rubber spatula to separate all liquid from chunks of pepper and spices. Discard the leftovers. You can now use the sauce as it or thicken it by adding cornstarch to it. 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. 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. 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.