Original chilli hot sauce using arbol dried chillies
Course Sauces
Cuisine Mexican
Keyword chilli sauce, hot sauce
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Author Man Has Knife
Equipment
Blender
Bottles or jars with caps/lids and all sterilised
Ingredients
35Arbol dried chillies seeded
10Guajillo dried chillies seeded
7Large garlic cloves
150mlOrganic apple cider vinegar
1tspGround cumin
10Allspice berries
800gTinned plum tomatoes (2 tins)
2tspMexican oregano
2tspSalt
2tbspBrown sugar
Instructions
If you want a really hot sauce leave the seeds in the chillies, if not, deseed. The sauce with deseeded chillies is still at least a medium hot sauce
Once you have prepared the chillies, add them to a dry pan and toast them for a minute or two, be very careful not to scorch them keep them moving
In a separate pot bring 500ml of water to the boil and then add the toasted chillies to the water and boil gently for 10 mins, you will need to keep the kitchen window open during this stage
While your waiting for the chillies prepare all the other ingredients and place all into your blender
When the chillies are soft a pliable add them to the blender along with approx 200ml of the water you cooked them in, if you think it is too thick add a little more chilli water, about 50ml, remember it will reduce slightly after the next stage
Blend everything until you have a smooth sauce, then heat the sauce in a pan to over 100°C for a minute or two then fill pre-sterilised bottles or jars, once you fill and close the bottle or jar turn it upside down, this will create a vacuum seal in the bottle, it is then shelf stable, once a bottle is open then I would suggest to refrigerate it.
This recipe will yield approx 1300ml of sauce
Notes
Thanks to my wonderful wife for the photography. Check her out at shpfoto.com