Garlic and Achiote Fermented Hot Sauce

Ingredients for Garlic and Achiote Fermented Hot Sauce

• 2 dientes de ajo

• 450g fresh red chillies (such as cayenne, Fresno, or Holland), coarsely chopped

• 3 tablespoons kosher salt

• 3 cucharadas de azúcar

• 240ml de aceite de oliva

• 3 tablespoons achiote (annatto) seeds

• 2 cucharaditas de pimentón ahumado

• 180ml 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.

Pulse garlic in a food processor until finely chopped. Add chillies, salt, and sugar and pulse until chilli pieces are no bigger than 1/2". Transfer mixture to jar and press down so chillies 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 chilli mixture in a blender until smooth. Transfer to an airtight container and stir in remaining chilli mixture.

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

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