Agrio de naranja is a uniquely Dominican spicy-hot vinegar. Homemade and without preservatives, this traditional condiment adds a touch that may be missing in any stew or soup. Easy to make and with readily available ingredients, it is perfect as a hostess gift.
By - Reviewed: . Original: Jan 27, 2011
Why we ❤️ it
If you haven't noticed yet, I'm a sucker for homemade, natural and frugal, and this is something that hits the trifecta. Let me share this "secret" with you.
Without agrio de naranja, there is no sancocho. They are like Batman and Robin, like Kalimán and Solín…
What is Agrio de naranja?
Agrio de naranja is a uniquely Dominican spicy sauce, homemade, and preservative-free. It arrived on our tables well before famous bottled brands arrived in our colmados. It adds the kick your stew might be lacking.
Dominican Agrio de Naranja is primarily made with bitter oranges (Seville oranges). Bitter oranges are the ugly stepsisters of the citrus family. Not only do they have rough, thick skin (it is usually green but also orange color), but they are also very sour and with a touch of bitterness that makes them useless for the same uses as limes and oranges.
Despite this, they are used extensively in Dominican cooking as an ingredient in meat dishes (used to scrub meat before cooking), and as the main ingredient in this recipe.
Another ingredient used in this recipe is hot peppers. As you probably know (or suspect), not all hot peppers are created equal. The variety that is most commonly used in our cuisine is the Scotch bonnet pepper, those deceptively cute round peppers that look treacherously like the sweet variety also used in our cuisine (we call the non-spicy ones ajíes gustosos, or "flavorful peppers").
Spicy sauce and agrio de naranja and sancocho.
Serving suggestions
Agrio de naranja elevates the tastes of a tasty sancocho or asopao, and is indispensable for a rabo encendido that deserves the name.
Top tips
- Bitter oranges: Unfortunately no substitution is possible in the case of the bitter oranges. You can find the juice bottled in the Caribbean and some Asian stores.
- Hot sauce: Now, what's with the sauce in that picture? Lest you think it was my idea, I have to confess I found this served at one of our favorite traditional Dominican eateries, Típico Bonao. The good old homemade vinegar gets all the more potent when blended, something we can appreciate in this home of spicy food lovers.
- Fermentation: Something important about traditional vinegar is that it is usually left to ferment (as are all vinegars). However, I am not entirely convinced that my university chemistry classes allow me to take that route.
- Fermentation: If you want your vinegar to ferment don't add the salt and keep it outside the refrigerator long enough for it to start to ferment, then refrigerate. Do this at your own risk. Since I find the fermentation does not add anything in the way of flavor, I add the salt (it makes it inhospitable for bacteria and yeast) and keep mine refrigerated at all times. I also prepare mine in small batches to keep it fresh.
- Bottle: Prior to preparation, wash the bottle or jar with hot soapy water, rinse well and allow to dry completely.
- Spicy peppers: If you cannot find Scotch bonnet peppers use any other type of spicy pepper you find.
- Reuse the rind: You can make a lovely Dulce de naranja dessert with the rind.
About this recipe
One important thing about traditional vinegar is that it is usually left to ferment (like all vinegars). I'm not entirely convinced that my college chemistry classes allow me to go that route.
I like some fermented foods (guarapo de piña, for example) but this can be a bit risky.
Here, I share with you the recipe for sour cream as mami used to make it, with lots of oregano flavor. You can add or vary the amounts to suit your taste.
Does your family make orange Agrio differently? Let me know in the comments.
Video
Recipe
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Agrio de Naranja Recipe [Video+Recipe] Spicy Bitter Orange Vinegar and Sauce
Equipment
- 1 Large glass bottle
Ingredients
- 5 bitter oranges
- 10 Scotch bonnet pepper, halved
- 3 clove garlic, halved
- 3 sprigs oregano (fresh)
- 1 sprig thyme (fresh), (optional)
- ½ teaspoon kosher salt, (or whatever salt you have)
- 1 teaspoon peppercorns, (optional)
Instructions
1. Wash oranges
- Wash the sour oranges and halve. Squeeze the juice and sieve.
2. Prepare
- ⚠️ To make the vinegar: Fill the bottle with bitter orange juice and add the rest of the ingredients (hot pepper, garlic, oregano, thyme, salt, and pepper). Macerate for a few days in the refrigerator.⚠️ To make the sauce: Mix the bitter orange juice with the rest of the ingredients (hot pepper, garlic, oregano, thyme, salt, and pepper - use only the leaves of the herbs), and blend until it becomes a thick paste.
3. Storing
- Pour into a bottle or jar and keep refrigerated.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More seasonings and condiment recipes
Don't miss our recipes for Dominican seasonings and condiments, especially the important Sazón dominicano, Sazón completo powder, Salsa rosada, or Salsa wasakaka.
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