Garlic and Achiote Fermented Hot Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This vibrant garlic and achiote fermented hot sauce is a wonderful way to bring professional-level depth to your condiments cupboard. By fermenting fresh red chillies with garlic for a few days, you develop a complex, tangy profile that shop-bought sauces simply cannot replicate. The addition of achiote seeds provides a stunning earthy flavour and a deep crimson hue that makes this sauce as visually striking as it is delicious.

As a versatile vegan staple, this condiment works brilliantly drizzled over roasted vegetables, stirred into stews or served alongside grilled meat substitutes. Whether you use Fresno or cayenne chillies, the balance of smoky paprika and sharp white vinegar ensures a well-rounded heat. It is an excellent project for those new to fermenting, offering a rewarding and flavoursome result with very little active preparation time.

Ingredients for Garlic and Achiote Fermented Hot Sauce

2 लहसुन की कलियाँ
450g fresh red chillies (such as cayenne, Fresno, or Holland), coarsely chopped
3 tablespoons kosher salt
3 बड़े चम्मच चीनी
240 मिलीलीटर जैतून का तेल
3 tablespoons achiote (annatto) seeds
2 चम्मच स्मोक्ड पेपरिका
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.

How to make Garlic and Achiote Fermented Hot Sauce

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.