Homemade Pepper Sauce

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Achiote is the ground seed of the annatto tree. It is available in East Indian, Spanish, and Latin-American markets.

Difficulty: Easy

Hands-on: 10 minutesTotal: 10 minutes

Serves: 24

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 24

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories20
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium65mg
Total Carbohydrate3g
Dietary Fiber1g
Sugars2g
Protein0g