Garlic And Achiote Fermented Hot Sauce Recipes

GARLIC AND ACHIOTE FERMENTED HOT SAUCE

Steps:

• Pulse garlic in a food processor until finely chopped. Add chiles, salt, and sugar and pulse until chile pieces are no bigger than 1/2". Transfer mixture to jar and press down so chiles 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 chile mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chile mixture.
• Do Ahead:
• Hot sauce can be made 2 weeks ahead; cover and chill.

FERMENTED HOT SAUCE RECIPE

Steps:

• Gather the ingredients.
• Pack the peppers, carrot, and garlic into a 1-quart jar or 2 (1-pint) jars.
• Combine the water and 1 tablespoon salt in a large measuring cup. Stir until the salt dissolves.
• Pour over the pepper mixture in the jar. Place a weight on top of the peppers to keep them submerged.
• Seal the jar with a lid. Put the jar on a plate to catch any overflow and place it in a cool, dark place. Check on it periodically. If you are using a regular lid with no airlock, loosen it daily to let air escape. After about 7 to 10 days, the peppers should be ready.
• Strain the brine into a bowl.
• Place the peppers in a blender. Add about 3/4 to 1 cup of the brine, and 1 tablespoon of vinegar, if using.
• Blend on high speed until the mixture is smooth. If the sauce seems too thick, add more brine as needed.
• Strain the sauce through a fine-mesh strainer lined with cheesecloth over a large measuring cup. Gather together the ends of the cheesecloth and gently continue to squeeze the liquid from the mixture. Discard the cheesecloth and its contents.
• Taste the sauce. Adjust the seasoning with more vinegar and salt to taste. Pour the sauce into a bottle or container. Store the hot sauce in the refrigerator for up to 3 months. Shake before using.

ACHIOTE SAUCE

Steps:

• In a medium saucepan, over medium-low heat melt the butter. Cook the onions until soft and translucent, 12 to 15 minutes. Stir in the garlic and tomato and Achiote paste and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes. Add the vinegar and cook at end for 2 to 3 minutes. Puree in a blender or food processor. Store in refrigerator 2 to 3 days.

FERMENTED HOT SAUCE

Steps:

• Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
• Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
• Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
• Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
• Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
• Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.