Chile de Arbol Hot Sauce

Pink Horizon • November 22, 2016 • No Comments



45-50 Dry Chile de Arbol, stems and most seeds removed
2 T pumpkin seeds, untoasted, shelled
1 1/2 T sesame seeds, untoasted
1/4 t ground cumin
1/8 t ground allspice
2 cloves
1 t dried oregano
2 cloves garlic, chopped
1 t salt
3/4 C apple cider vinegar


Process the peppers in the blender to crush well.
On medium-low heat, toast the pumpkin seeds. Add to peppers.
On medium-low heat, toast the sesame seeds. Add to peppers.
Run blender on high for 2 min.
Add cumin, allspice, cloves, oregano, garlic and salt.
Run the blender on high to reduce all to fine particles.
Add vinegar and blend for 4-5 min or until the liquid is smooth and takes on orange-red color.
Add 1/2 C water, stir.
Strain liquid from the seeds and spices into a storage container.
Refrigerate for 2 days before use.

Match made in Heaven:

Use it for cooking or try in Sangrita and‎ Michelada‎.
Spice up your Caesar, or use it as a Tequila chaser. Recipes are coming this week!

Categories Sauce
You May Also Like

No Comments