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Aji Lemon & Mango Sauce Recipe

I can’t remember where I found this recipe…it’s something I stumbled across online a while ago and i noted down in my trusty notebook where it lay forgotten until a couple of weeks ago. My Lemon Drop plant has been podding like crazy in our conservatory, producing well over 125 pods this year so I was wondering what to do with them all when i remembered this recipe.

From memory, I think the recipe originates from South America, Peru I believe. No matter were it comes from this recipe is quite unlike all for the other hot sauce/salsa recipes I’ve tried before. Uniquely sweet thanks to the mango and shallots yet with a wonderful citrus flavour with a nice level of heat.

It’s worth noting that the original recipe states the use of shallot infused vinegar (see recipe below). While you could use just plain white wine vinegar I definitely think it’s worth the extra effort and time to add the shallot flavour to the salsa.

Aji Lemon Chilli

Aji Lemon Salsa Ingredients

  • 200g Aji Lemon (Lemon Drop) chillies
  • 250g of yellow bell (sweet) peppers
  • 2 fresh mangoes (peeled and pitted)
  • 1 cup of light brown sugar
  • 1 1/2 tablespoons of salt
  • 2 teaspoons of ground ginger powder
  • 2 tablespoons of Dijon mustard
  • 1 1/2 cups of shallot flavored vinegar
  • 1 cup of lime juice

1. Add all of the ingredients to a pan and cook slowly until the peppers are soft (about 30 mins).

2. Add the cooked mixture to a food processor and blend to a smooth batter.

3. Return to the pan and then bring back up to a gentle boil, skimming off any foam/scum.

4. After 15 minutes add the lime juice and stir thoroughly.

5. Add the mixture to steralised jars and store the salsa in a cool dark place.

It should keep for a few months if unopened. However once you’ve tasted it, it will most likely last nowhere near that long!

Aji Lemon & Mango Sauce

Shallot infused vinegar

This takes a week to make but it is well worth the additional preparation.

1. Take a clean empty wine bottle and fill it 1/3 up with chopped shallots.

2. Add approximately 3 cups of good quality white wine vinegar and mix well by giving the bottle a gentle shake.

3. Seal the bottle and store in a cool dark place for at least a week for the shallot flavour to infuse into the vinegar.

4. Strain through a fine sieve or some muslin before using.

6 comments… add one
  • Starr October 1, 2014, 2:07 am

    Thanks! We have a ton of lemon peppers and now we know what to do with them!

  • Betsy September 30, 2014, 5:17 pm

    I saw lime juice but you didn’t mention zest till end?

    • The Chilli King October 2, 2014, 11:16 am

      Hi Betsy,
      Apologies, that’s meant to say juice. I’ve amended the recipe above.

  • Den September 30, 2014, 3:50 pm

    Excellent, thanks for the post. I modified it slightly by using fresh ginger as well as dry, a tablespoon of turmeric, as I thought it would go well, and reducing the salt to 2 teaspoons. An excellent use of ample Aji Limon.

    • The Chilli King October 2, 2014, 10:52 am

      Glad you liked it. Aji Lemon peppers are my favourite by a log way. Combined with the mango this is an ideal recipe!

  • Richard January 18, 2014, 6:28 pm

    Thanks for putting this and the other recipes on ! I’m going to try this one (maybe substituting Tabasco chillis as I have some on the plant still) and the chilli flakes.


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