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Garlic and Achiote Fermented Hot Sauce

Garlic and Achiote Fermented Hot Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant garlic and achiote fermented hot sauce is a wonderful way to bring professional-level depth to your condiments cupboard. By fermenting fresh red chillies with garlic for a few days, you develop a complex, tangy profile that shop-bought sauces simply cannot replicate. The addition of achiote seeds provides a stunning earthy flavour and a deep crimson hue that makes this sauce as visually striking as it is delicious.

As a versatile vegan staple, this condiment works brilliantly drizzled over roasted vegetables, stirred into stews or served alongside grilled meat substitutes. Whether you use Fresno or cayenne chillies, the balance of smoky paprika and sharp white vinegar ensures a well-rounded heat. It is an excellent project for those new to fermenting, offering a rewarding and flavoursome result with very little active preparation time.

Ingredients for Garlic and Achiote Fermented Hot Sauce

2 vitlöksklyftor
450g fresh red chillies (such as cayenne, Fresno, or Holland), coarsely chopped
3 tablespoons kosher salt
3 tablespoons sugar
240ml olivolja
3 tablespoons achiote (annatto) seeds
2 teskedar rökt paprika
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.

How to make Garlic and Achiote Fermented Hot Sauce

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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