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Chili achards (achards piment): recipe illustration
Sauces & basics

Chili achards (achards piment)

Whole chilies pickled in a vinegar scented with garlic and turmeric, making a very fiery condiment. They keep for a long time, and a simple drizzle brightens grills, curries and rougails.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

33 kcal per serving

Protein
3.5 g
Carbohydrates
4.1 g
of which sugars
2.5 g
Fat
0.1 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the chilies and dry them thoroughly, then prick them with the tip of a knife.
  2. Peel the garlic cloves and leave them whole.
  3. Heat the vinegar with the salt, sugar, turmeric and peppercorns for 5 minutes.
  4. Place the chilies and garlic in a dry, sterilized jar.
  5. Pour the still-hot brine over the chilies until fully covered.
  6. Close the jar and let it rest in the fridge for at least 3 days before eating.

Variations and tips

Milder version. Remove the seeds from the chilies before pricking them to tone down the heat.

More ideas

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Original Ecomely recipe.