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

Serves: 24


  • 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.