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Chile de Árbol Hot Sauce
Fiercely spicy and deeply complex, this authentic Mexican hot sauce builds its heat from fifty dried chiles de árbol. Toasted pumpkin and sesame seeds provide a rich, nutty backbone that grounds the intense fire, while cider vinegar cuts through with bright acidity. It's a versatile condiment you'll want to keep stocked in the fridge. Spoon a little over morning eggs, grilled meats, or fresh tacos for an instant flavor upgrade.
Equipment
- Blender
- Skillet
- Stovetop
Ingredients
- 50 dried chile de árbol peppers, stemmed, dry roasted and rehydrated ( here )
- 2 tbsp (40 g) pumpkin seeds
- 2 tbsp (40 g) sesame seeds
- ¼ tsp cumin seeds
- 4 allspice berries
- 1 tsp dried oregano, preferably Mexican
- 2 tsp (10 g) salt
- 1 tbsp (12 g) sugar
- 2 garlic cloves, dry roasted and peeled ( here )
- ½ cup (118 ml) cider vinegar
- ¾ cup (180 ml) water
Instructions
- 1Transfer the rehydrated chile de árbol peppers into a blender.
- 2Warm a heavy-bottomed skillet over medium heat. Add the pumpkin seeds and toast them for 1 to 2 minutes until they start popping. Transfer the toasted seeds to the blender with the peppers.
- 3Toast the sesame seeds in the same skillet for just under 1 minute. Remove them quickly so they don't burn and turn bitter, then add them to the blender along with the cumin seeds, allspice berries, oregano, salt, sugar, garlic, cider vinegar, and water.
- 4Process the mixture on high speed for about 5 minutes until it forms a completely smooth paste. Blending for the full time ensures a silky texture without gritty seed fragments.
Notes
- Storage: Keep the hot sauce in an airtight container in the refrigerator for up to 1 month.
- Heat level: Chile de árbol peppers pack a punch similar to cayenne. Use this sauce sparingly, as a small amount goes a long way.
- Prep tip: Make sure your chiles and garlic are fully roasted and rehydrated before blending for the best texture and flavor.
Recipe Details
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