Chili de Árbol Sauce

Ya know that super spicy ‘hot sauce’ you have to ask the waiter for at restaurants?  The velvety smooth one that they don’t normally serve with your chips and salsa due to its insanely hot heat level?  Well this is it.  You can also use this as a fantastic base for a great enchilada sauce or soup.

Now please don’t be deterred from making this because you see dried Chilis.  Besides a couple of garlic cloves and water, these are your only ingredients.  Seriously.

The Starting Lineup

  • 4 Ancho Chilis (dried)
  • 2 New Mexico Chilis (dried)
  • 1 cup of Chilis de Árbol (dried)
  • 2 cloves Garlic, smashed 

Ok, first thing to do is boil a few cups of water in a pan.  Meanwhile, cut the stems off of each pepper and shake out as many seeds as you can.  Don’t worry about getting every single seed out, this will also go through a mesh sieve after they’re puréed.

  

Place the deseeded chilis in a large bowl and pour the now boiling water over them.  Cover the filled bowl immediately with a plate or Saran Wrap.  This will rehydrate and soften your dried peppers. *you can see the Saran Wrap billowing up from the hot steam.  

 

Let these chilis steep in the hot water for 30 minutes.  Once time is up, use a slotted spoon to add the peppers to your blender.  Also add in 2 cups of the water that the chilis soaked in and your 2 cloves of garlic.  

Blend for a minute till smooth.  If needed add more of the chili water to thin. *I recommend holding a towel over your blender lid as you purée.  The hot liquid tends to expand and you don’t want to get burned.  Promise.

Slowly, about 1/2 cup at a time, pour your blended chilis into a fine mesh cooking sieve that is hung over a bowl.  *dont mind my sieve.  My boys like to steal it from my kitchen and ‘catch butterflies’ with it through out my home.  It has lost its beautiful, once round shape..  With a rubber spatula, push down on the sauce to press the liquid through the sieve while it catches all of the seeds & skins.  It will be paste-like and the sauce in the bowl underneath will be smooth. 

  

After you’ve pressed all of the liquid through the metal sieve from your blender..your done!!  Authentic Chili de Árbol sauce for all your Mexican inspired dishes!🔥💃👌

2 Comments

  1. Pingback: Posole Rojo | Railroad Wife

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