Garlic and Achiote Fermented Hot Sauce
Garlic and Achiote Fermented Hot Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pulse garlic in a food processor until finely chopped.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.