Homemade hot sauce – Chile de Arbol
Préparation :30 min
Cuisson :30 min
Portions :500 ml
3 cloves of minced garlic
1 1/2 cups of water
½ cup white vinegar (or apple cider vinegar to taste)
1 red bell pepper (for roasting)
1/2 cup minced onion
25 g chile de arbol – about ½ cup
2 tablespoons of tomato paste
1/4 teaspoon cumin seed
½ teaspoon of salt
½ teaspoon maple syrup
- Preheat oven to 450F. Place the whole red bell pepper on a baking sheet and cook for 20-25 minutes.
- In a saucepan, toast the cumin sheaths over low heat for 30-45 seconds, stirring constantly, until fragrant, but without burning them. Set aside and grind with a mortar.
- Using the same saucepan, lightly roast the arbol peppers over low heat, stirring constantly. The heat will open up the aroma of the chillies a little. Be careful not to burn them too much, as this could develop bitterness.
- Pour the roasted arbol peppers into a bowl and pour water to rehydrate them. Let soak for 15 minutes.
- When the red bell pepper is well roasted and its skin is well blackened. Set aside in a bowl and cover with a lid so that the heat from the bell pepper continues to cook and the skin can be removed. Wait 5-10 minutes.
- To peel the peppers more easily, run the peppers under cold water and remove the skin from the flesh with your fingers. Discard the seeds and skin in the compost.
- In a medium saucepan, drizzle vegetable oil. Fry the onions until they become translucent. Add garlic. Cook for 30 seconds.
- Add the arbol peppers with the water of hydration, the roasted bell pepper, the tomato paste, the ground cumin and the salt. Cook over low heat for about 5 minutes, stirring occasionally.
- Pour entire contents of saucepan into a blender. Add vinegar and maple syrup.
- Blend until smooth and uniform. If necessary, taste and adjust salt and sugar to taste.
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