Chile De Arbol Vinegar Hot Sauce
Bright, tangy hot sauce made by simmering dried chile de arbol peppers with white vinegar, lime juice, and garlic until soft, then blending smooth. A fresh-tasting condiment with balanced heat and acidity, stored refrigerated for weeks.
Ingredients
- 50 chile de arbol, stems removed
- ⅓ cup white vinegar
- 1 cup water
- ⅓ cup lime juice
- 6 cloves garlic
- salt(optional)
Instructions
- 1
Combine chiles, vinegar, water, lime juice, and garlic in a medium saucepan. Add salt to taste, starting with 1 teaspoon.
- 2
Bring to a boil, then reduce heat and simmer until peppers soften, tasting and adjusting seasoning as needed.
- 3
Remove from heat and let cool slightly.
- 4
Transfer the mixture and all liquid to a blender and blend on high until mostly smooth.
- 5
Return to saucepan and simmer at a steady heat for 10 minutes.
- 6
Transfer to a glass jar or bottle with a tight-fitting lid and refrigerate.
Tips
Taste and adjust seasoning during cooking; salt preference varies.
Let cool slightly before blending to avoid steam splatter.
Use a tight-sealing glass container for storage to prevent oxidation.
Good to Know
Refrigerate in a glass jar with a tight-fitting lid for up to several weeks.
Prepare fully and store refrigerated up to several weeks in advance.
Use as a condiment for tacos, eggs, beans, or any dish needing heat and brightness.
Common Mistakes
Do not skip the cooling step before blending to avoid hot-liquid splatter.
Do not over-blend if you prefer chunky texture; blend only 35-40 seconds for mostly smooth consistency.