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Homemade hot sauce – Chile de Arbol

Préparation :30 min
Cuisson :30 min
Portions :500 ml

❧ 3 cloves of minced garlic
❧ 1 ½ cups of water
½ cup white vinegar (or apple cider vinegar to taste)
1 red bell pepper (for roasting)
❧ ½
 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. Put in a mortar, grind with a pestle and set aside.
  • 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 add 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. Let it sit for 5-10 minutes, then remove the skin. 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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