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 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!
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.