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Introduction
The art of fermenting chilies to create delectably spicy concoctions has been practiced for centuries across various cultures. In Mexico, where this fermented hot sauce finds its roots, the process was originally used as a means of preserving the bountiful chili harvests. Over time, diverse regional variations emerged, each with its own distinctive blend of chilies, aromatics, and fermentation techniques passed down through generations. This fermented chili sauce not only embodies the rich culinary heritage but also celebrates the humble yet powerful chili pepper that has been revered for its fiery essence and purported health benefits.
Ingredients
• 1 lb dried red chilies, such as árbol or guajillo, stems and seeds removed
• 1 cup warm water
• 1/4 cup apple cider vinegar
• 3 cloves garlic, peeled and minced
• 1 tbsp kosher salt
• 1 tsp cumin seeds
• 1 tsp Mexican oregano (or regular oregano)
• 1/2 tsp black peppercorns
Step 1:
Remove stems and seeds from the dried chilies. You can wear gloves to avoid skin irritation.
Step 2:
Toast the chilies in a preheated oven at 200°F (93°C) for about 10 minutes or until fragrant and slightly darkened in color. Alternatively, you can use a food dehydrator for this step.
Step 3:
Transfer the toasted chilies to a bowl and cover with 1 cup of warm water. Let soak for 30 minutes until softened.
Step 4:
Drain the chilies, reserving the soaking liquid. Transfer the softened chilies to a blender or food processor. Add the vinegar, garlic, salt, cumin seeds, oregano, and black peppercorns.
Step 5:
Blend or process the mixture until a smooth puree forms, adding a little of the reserved soaking liquid if needed to reach the desired consistency.
Step 6:
Transfer the chili puree to a clean glass jar or container. Cover the surface with a coffee filter or cheesecloth secured with a rubber band. This allows air to circulate while preventing dust or debris from entering.
Step 7:
Let the chili puree ferment at room temperature (around 70°F or 21°C) for at least 2 weeks, but ideally 4-6 weeks for more complex flavor development. Check periodically and skim off any mold that may form on the surface.
Step 8:
Once the desired fermentation time has elapsed, transfer the fermented sauce to a blender or food processor and blend until smooth, if desired.
Step 9:
Transfer the finished fermented chili sauce to clean glass jars or containers with tight-fitting lids. Refrigerate for up to 6 months.
Q: How spicy is this fermented chili sauce?
A: The heat level can vary depending on the chili varieties used. Árbol chilies tend to be quite hot, while guajillo chilies are milder. You can adjust the ratio of chili types to control the desired heat level.
Q: Is fermentation necessary for this recipe?
A: Yes, fermentation is a crucial step in developing the unique tangy flavor and complex depth of this chili sauce. Without fermentation, it would lack the characteristic sourness and layered flavors.
Q: Can I use a different type of vinegar or acid?
A: While apple cider vinegar is traditional, you can substitute with other vinegars like white wine vinegar or rice vinegar. For a vegan version, you can use lemon or lime juice instead of vinegar.
• For hotter sauce, use more árbol chilies. For milder, use more guajillo chilies.
• For vegan version, substitute apple cider vinegar with lemon or lime juice.
• Allow at least 2 weeks for fermentation. Longer fermentation yields more complex flavor.
• Sauce can be stored refrigerated for up to 6 months.
• Gluten-free. Contains no major allergens.
Serve as a condiment or ingredient for adding heat and flavor to various dishes, such as tacos, enchiladas, soups, or marinades.
Store the finished fermented chili sauce in the refrigerator for up to 6 months in airtight glass jars or containers.
Plan ahead for the fermentation time, which can take several weeks. Once fermented, the sauce can be made in advance and stored for later use.
- Wear gloves when handling and deseeding hot chilies to avoid skin irritation.
- Adjust the chili variety and ratio to control the heat level as desired.
- Ensure proper fermentation by maintaining a consistent room temperature around 70°F (21°C).
For a smoky flavor, toast the chilies over an open flame or add a small amount of smoked paprika. For a fruity twist, try adding a tablespoon of pineapple or mango puree.
Pairs well with Mexican dishes, grilled meats, tacos, eggs, and as a marinade. Can also be mixed into cocktails or enjoyed with beer.
As the recipe uses dried chilies, it can be made year-round. However, it may be most suitable for cooler months when fermentation temperatures are easier to control.
This recipe does not contain any major allergens and is suitable for those with gluten, dairy, nut, and soy allergies or sensitivities.
