Chile De Arbol Hot Sauce
Ignite your taste buds with this bold and fiery Chile de Arbol Hot Sauce, a versatile condiment that packs the perfect punch of heat and flavor! Made with dried chile de arbol peppers toasted to bring out their smoky essence, this easy homemade hot sauce is balanced with the tangy depth of white vinegar, aromatic garlic, and a touch of olive oil for a smooth finish. Ready in just 20 minutes, it’s a must-have for heat-seekers looking to spice up tacos, eggs, grilled meats, or even dips. Plus, with simple pantry ingredients and a customizable heat level, it’s the ultimate DIY hot sauce recipe that’s bursting with flavor and freshness. Store it in the fridge for up to two weeks and enjoy a vibrant boost of spice with every drizzle!
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Recipe Information
Ingredients
- 20 pieces Dried chile de arbol peppers
- 4 pieces Garlic cloves
- 1 cup White vinegar
- 1 cup Water
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Remove the stems from the chile de arbol peppers. You can also remove some seeds if you want to slightly reduce the heat.
Heat a skillet over medium heat and toast the chile de arbol peppers for about 1-2 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
In the same skillet, add the garlic cloves and lightly toast them for 1-2 minutes until the skins begin to brown. Remove the skins after toasting.
In a small pot, combine the toasted chile de arbol peppers, toasted garlic, white vinegar, and water. Bring to a boil, then reduce heat to low and simmer for 5 minutes to soften the peppers.
Remove the pot from heat and let the mixture cool for about 5 minutes.
Transfer the mixture to a blender or food processor. Add the salt and olive oil, then blend until the mixture is smooth. (Use caution when blending hot liquids to avoid splattering.)
Taste the sauce and adjust seasoning if needed. If the sauce is too thick, you can add an extra tablespoon of water at a time until your desired consistency is reached.
Pour the sauce into a clean glass jar or bottle and let it cool completely before storing. Refrigerate the sauce—it will keep for about 2 weeks.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 7.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
