Garlic and Achiote Fermented Hot Sauce

From the kitchen of Carly

A slow ferment transforms fresh chiles and garlic into something deeper than raw heat. Achiote seeds bloom in warm oil, adding earthy warmth and rust-red color. Two to five days of patience yields a complex, spicy sauce that tastes alive on your tongue.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 garlic cloves
  • 11 pound fresh red chiles (such as cayenne, Fresno, or Holland), coarsely chopped
  • 13 tablespoons kosher salt
  • 13 tablespoons sugar
  • 11 cup olive oil
  • 13 tablespoons achiote (annatto) seeds
  • 12 teaspoons smoked paprika
  • 13/4 cup distilled white vinegar
  • 1A 1-pint glass jar; a layer of cheesecloth
  • 1Achiote seeds can be found in specialty stores
  • 1in the spice section of some supermarkets
  • 1and online.

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.

  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.

  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.

  4. Hot sauce can be made 2 weeks ahead; cover and chill.