Garlic and Achiote Fermented Hot Sauce

Ingredients for Garlic and Achiote Fermented Hot Sauce

• 2 dentes de alho

• 450g fresh red chillies (such as cayenne, Fresno, or Holland), coarsely chopped

• 3 colheres de sopa de sal kosher

• 3 colheres de sopa de açúcar

• 240ml de azeite de oliva

• 3 tablespoons achiote (annatto) seeds

• 2 colheres de chá de páprica defumada

• 180ml distilled white vinegar

• A 1-pint glass jar

• a layer of cheesecloth

• Achiote seeds can be found in specialty stores, in the spice section of some supermarkets, and online.

Pulse garlic in a food processor until finely chopped. Add chillies, salt, and sugar and pulse until chilli pieces are no bigger than 1/2". Transfer mixture to jar and press down so chillies are slightly submerged in their own liquid. Cover with cheesecloth and fasten with kitchen twine or a rubber band. Let sit in a cool place away from direct sunlight at least 2 days and up to 5 days. The liquid will develop a slightly sour smell and there should be small bubbles scattered throughout. The longer you let it ferment, the more active it will become, but don’t go longer than 5 days.

Heat oil, achiote seeds, and paprika in a small saucepan over medium-high. As soon as small bubbles appear around the edges of the pan (2–3 minutes), let cook another 30 seconds; let cool. Strain oil through a fine-mesh sieve into a heatproof bowl; discard solids.

Blend achiote oil, vinegar, and two-thirds of chilli mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chilli mixture.

Hot sauce can be made 2 weeks ahead; cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.