Garlic and Achiote Fermented Hot Sauce
A vibrant and complex fermented hot sauce combining fresh red chiles with aromatic achiote seeds and garlic. The fermentation process develops deep umami flavors while the achiote adds a distinctive earthy color and taste.
Ingredients
- •2 cloves 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
- •¾ cup distilled white vinegar
- •1 piece glass jar and cheesecloth
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Cooking Instructions
- 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.
7200 min
- 2.
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.
15 min
- 3.
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.
10 min
- 4.
Hot sauce can be made 2 weeks ahead; cover and chill.
