GARLIC AND ACHIOTE FERMENTED HOT SAUCE

Garlic and Achiote Fermented Hot Sauce image

Provided by @MakeItYours

Number Of Ingredients 10

Previous Next

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.

Steps:

Pulse garlic in a food processor until finely chopped. Add chiles, salt, and sugar and pulse until chile pieces are no bigger than ½". 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.
Do Ahead: Hot sauce can be made 2 weeks ahead; cover and chill.