Adding olive oil to this hot sauce recipe from Dan Kluger of Loring Place in NYC lends it body and mellows some of the heat.
Recipe information
Yield
Makes about 2¾ cups
Ingredients
2
1
3
3
1
3
2
¾
Special Equipment
Ingredient Info
Need to make a substitution?
Preparation
Step 1
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.
Step 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.
Step 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.
Step 4
Do Ahead: Hot sauce can be made 2 weeks ahead; cover and chill.