Chile de Àrbol hot sauce
Posted: Mon Dec 11, 2017 12:16 pm
Made some Chile Àrbol hot sauce this weekend. We haven’t made it in quite a few years but decided to make a batch and bottle them up as Christmas gifts to some of our friends who like spicy foods. This recipe includes garlic, dried chilies that needed to be deseeded, toasted sesame and pumpkin seeds, apple cider vinegar and some other spices. All of it is blended/puréed and then strained through a cheese cloth.The pulp is tossed in the trash and all you’re left with is this spicy, liquid gold. It’s a pain in the tail to make so we usually end up making a large batch (42oz). It lasts indefinitely in the fridge and tastes awesome on anything you like to drizzle hot sauce over. There’s nothing like it in the store.
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