Do you love hot sauce? It’s easy to make some recipes at home, and it’s really satisfying! Here’s one loosely inspired by a classic Mexican sauce.
Ingredients:
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3 cloves garlic, minced
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1 ½ cups water
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½ cup white vinegar (or apple cider vinegar to taste)
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1 red bell pepper (for roasting)
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½ cup onion, sliced
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25 g chile de Arbol – about ½ cup
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2 tbsp tomato paste
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¼ tsp cumin seeds
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½ tsp salt
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½ tsp maple syrup
Preparation Steps:
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Preheat oven to 450°F. Place the whole red bell pepper on a baking sheet and roast for 20–25 minutes.
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In a skillet, toast the cumin seeds over low heat for 30–45 seconds, stirring constantly, until fragrant but not burned. Reserve and grind with a mortar.
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Using the same skillet, lightly roast the arbol chilies over low heat, stirring constantly to release aroma. Be careful not to burn them, as it will create bitterness.
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Place the roasted arbol chilies in a bowl and add water to rehydrate. Let soak for 15 minutes.
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When the red pepper is well roasted and the skin is blackened, place it in a bowl and cover with a lid. Let it rest 5–10 minutes to loosen the skin.
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To peel easily, run under cold water and remove the skin with your fingers. Discard seeds and skin.
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In a medium saucepan, heat a drizzle of vegetable oil. Sauté onions until translucent, then add garlic and cook 30 seconds.
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Add the rehydrated arbol chilies with water, roasted pepper, tomato paste, ground cumin, and salt. Simmer on low for about 5 minutes, stirring occasionally.
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Transfer everything to a blender, add vinegar and maple syrup.
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Blend until smooth and uniform. Taste and adjust salt or sweetness as desired.