Born straight from my affinity for Columbian Aji [caliente], this sauce is an amalgam of my salsa verde and a traditional aji. It started off a bit more rugged - and after it sat in the fridge all night, I decided to alter it a bit more until I have what is featured in the pic. So, for my salsa verde, I have a base recipe: chicken stock, tomatillo, serrano, onion, garlic, cilantro. and apples (I typically use granny smith) - that's how this started but I left it 'loose' to resemble more of an Aji. After it sat all night, I decided to tweak it a bit, and I smoked four tomatillos (about the size of a racquet ball) and a dozen serranos, over apple wood. The sauce was very flavorful but was lacking, so I added my forever go-to: fish sauce, and that was a game changer. I added black garlic for a touch more sweet umami and this sauce was about done; the cilantro added the earthy pop that this sauce was calling for. Now, you all know I do not use binders like Xanthan Gum, and will instead opt for using fruit to both sweeten the sauce and add natural pectin to bind/thicken, but I have been experimenting with emulsifying, and this sauce was my first 'go.' Mama Pacha is emulsified with avocado oil thus giving it a sheen and viscosity that my previous sauces lacked, and the sauce doesn't 'break' over time - the only bummer is that the fat in the oil reacts with the capsaicin molecule thus lessening the burn.... I can counter that by adding powdered Reaper but have not done so thus far. I did pass this particular sauce out to two subjects, neither a 'chile head' and one of them hates cilantro - both loved this sauce and have raved about it, so this is one of my very few that has made it into an 'official recipe' that will be on my annual rotation. SHU on this sauce I would rate at no more than 500K (I think that's a generous score) - I cannot complain about its mildness as I like to make these gourmet sauces for anyone to enjoy (I especially find it gratifying to witness someone enjoying a sauce I make from superhots even though they swore they couldn't 'handle it' previously). Ingredients: SOAK (Aged 36 months): Genghis Khan 'Brain Strain' [peppers] Snow White Habanero [peppers] Scotch Bonnet [peppers] Tabasco [peppers] Carrot Red Onion Garlic SAUCE: brine White Vinegar Honeycrisp Apple Fish Sauce Tomatillo (smoked) Serrano (smoked) Black Garlic Himalayan Salt Cilantro Avocado Oil