Homemade Pepper Sauce
Achiote is the ground seed of the annatto tree. It is available in East Indian, Spanish, and Latin-American markets.
Serves: 24Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 cups roughly chopped yellow onion
- 2 Tbsp. roughly chopped fresh garlic
- ¼ cup tomato ketchup
- 1½ cups white vinegar
- 18 jalapeño peppers, halved, stems removed, seeded if desired
- ¼ tsp. ground achiote
- ¾ tsp. seasoned salt
- ½ tsp. allspice
- Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process until liquefied, about 1½ minutes. Carefully transfer the mixture to a medium-sized saucepan over medium heat. Bring to a simmer and cook for 1 to 2 minutes. Let cool to room temperature and transfer to an airtight container. Store in the refrigerator until ready to use. The sauce will keep for up to 1 month, properly stored.