Crunchy ají limo slices pickled in white vinegar with aromatics. Bright acidity hits first, followed by a clean heat that wakes up the plate. One small jar that lifts seafood, sandwiches, and anything that needs a sharp cut.
Wash the ají limo peppers, remove the stems, and slice them thinly. For less heat, remove some seeds; for a stronger kick, leave them in. Thinly slice the red onion and crush the garlic cloves.
Place the ají limo, red onion, and garlic in a clean jar, packing them without crushing. Leave space at the top so the brine can cover everything without spilling over.
In a small pot, mix the white vinegar, water,
Turn what you find into an experience you can actually bring to your kitchen.
Pour the hot brine into the jar until it covers the ají limo. Tap the jar gently on the counter or move it carefully to release trapped air bubbles.
Let the jar cool uncovered for 20 minutes. Then close it and refrigerate for at least 30 minutes before using; it is already sharp and tasty, but it gets rounder by the next day.
