Garlic And Achiote Fermented Hot Sauce Recipe

Name: Garlic And Achiote Fermented Hot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped; 3 tablespoons kosher salt; 3 tablespoons sugar; 1 cup olive oil; 3 tablespoons achiote (annatto) seeds; 2 teaspoons smoked paprika; 3/4 cup 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.

Servings: persons

1
["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.", "Hot sauce can be made 2 weeks ahead; cover and chill."]

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 garlic cloves, 1 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped, 3 tablespoons kosher salt, 3 tablespoons sugar, and more.

Yes, Garlic And Achiote Fermented Hot Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic And Achiote Fermented Hot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions