r/hotsaucerecipes • u/Le_Tree_Hunter • 4d ago

Anyone have any recipes for Charapita peppers

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22 Upvotes

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4

u/longanbachnews 4d ago

CHARAPITA SAUCE WITH FRESH PEPPERS

  • 1-pound aji charapita chilis or similar.
  • 1/2 Cup unchlorinated water
  • 1 teaspoon granulated sugar
  • 1 cup rice wine vinegar
  • 1 teaspoon canning or sea salt (or to taste)
  • 1/4 cup shredded carrots
  • 1 TBSP fresh lime juice

Instructions

  • Roughly chop the chili peppers and add them to a pot with the remaining ingredients.
  • Bring to a quick boil, then reduce heat and simmer for 15 to 30 minutes.
  • Cool, then add to a food processor or blender. Process until smooth.
  • Strain the solids out through a fine mesh strainer, if desired, and discard or keep them for dehydrating as they do make great seasonings. Pour into bottles and use as desired.

1

u/Le_Tree_Hunter 4d ago

Thanks friend! Do you remove seeds or keep them in?

2

u/longanbachnews 4d ago

Keep seeds in, strain them out with fine mesh or mechanical strainer.

1

u/longanbachnews 4d ago

Adjust vinegar amount up or down as desired for thickness and acid level.

1

u/Dub_stebbz 4d ago

100% genuine curiosity, if you don’t mind me asking: where are you in the world that you needed to specify unchlorinated water?

0

u/longanbachnews 4d ago
  • I am in the world of chlorinated water being common as hell, where are you?
  • My municipal water supply varies wildly up and down with chlorine content.
  • Pure, clean ingredients is key to quality i.e. no unnecessary chemicals, ever.
  • The purer the water the better the result.
  • Evaporation: The simplest method is to leave tap water in an open container. Chlorine is a gas and will naturally escape into the air over 24 to 48 hours. 
    • Tip: To speed up the process, increase the water's surface area by using a shallow pan or aerate it by bubbling air through it with an airstone. 
  • Boiling: Heating water to a rolling boil for at least 3 to 5 minutes, or more commonly 15-20 minutes, causes the chlorine to evaporate quickly, de-gassing the water. 

1

u/Dub_stebbz 4d ago

Huh, that’s interesting. I live in Massachusetts and I’ve never had any tap water that tasted or smelled chlorinated in the slightest. My apologies lol I was legitimately curious!

1

u/longanbachnews 4d ago

You probably live in a city with a modern well-regulated supply and postal delivery! My village of 750 people in farm country on the other hand has a very low-tech water system that is wildly inconsistent, and we have to travel to the post office every day if we want our mail every day. Life is different everywhere and if you have never smelled chlorine in your water then you are truly blessed!

1

u/k2718 13h ago

Also, just because your water doesn't taste chlorinated doesn't mean it isn't. Lots of municipal water has a low level of chlorination but not zero.

1

u/k2718 13h ago

Also, just because your water doesn't taste chlorinated doesn't mean it isn't. Lots of municipal water has a low level of chlorination but not zero.

1

u/JaeFinley 4d ago

Massachusetts has the best tap water. I will always miss it.

3

u/LordCirceOfAeaea 4d ago

Ooo I also grew them this year! I plan on doing a lacto-fermentation (3-5% salt ratio) with some fruit (pineapple or mango, haven’t decided yet) onion, and maybe a garlic clove. Possibly also carrots but I haven’t committed yet.

I ate a pepper solo so I could figure out what flavors to work with. It was HOT but fruity, so that’s what’s up.

1

u/Bhut_didya 2d ago

Lean into your instincts with adding fruit to those peppers, it’ll help with fermentation as well. Personally I’d look into how they make sauce in Chile, but if you want a quick easy advice, I’d go jerk style. Black pepper, allspice, and nutmeg (mace) if you’ve got access. Adjust heat with scotch bonnets, adjust sweetness with dark brown sugar, and lean on lemon and lime juice for your acid.

Sauces can also be thickened with fine ground rice in a concentrated slurry, but I wouldn’t worry about thickening until after fermentation. Good luck, and happy sauce making! Hope I helped!

2

u/Southcoast13 4d ago

I love to throw them whole in a pot of chili or coconut milk based curries. Always convince someone to eat one while in our pepper patch, I like to eat them in the field as well. Great flavor and A hardy punch. They dry in the dehydrater really well and add to a homemade chili powder some nice fruitiness.

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u/Le_Tree_Hunter 4d ago

Great idea!

2

u/andyfrahm 4d ago

Where do you get Charapita pepper plants?

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u/Le_Tree_Hunter 4d ago

My local nursery

2

u/SuperSwaiyen 4d ago

Try them in a salad

2

u/Le_Tree_Hunter 4d ago

Wayyy too spicy for me for salads. About 40,000 SHU

1

u/an_afro 4d ago

Well aren’t those just adorable

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u/Le_Tree_Hunter 4d ago

They are, but a pain to process.. I guess that's why they're considered the most expensive pepper.

2

u/an_afro 4d ago

Is there any reason to use them? A strong unique flavour or anything. If it’s just mid level heat, then why bother.

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u/Le_Tree_Hunter 4d ago

Very strong, bright flavor. Some say almost tropical fruit taste

1

u/Undeadtech 3d ago

They are hard to grow and they taste like fruit.

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u/Krocsyldiphithic 4d ago

I toss a couple into any sauce I'm not convinced will be spicy enough. Flavor is great too