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arbol chili

Arbol Chili Sauce

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This smoky arbol chili sauce is bold, spicy, and deeply flavorful thanks to toasted dried chiles, charred tomatoes, roasted garlic, and a quick fry in hot oil. It works on tacos, eggs, burritos, grilled meats, roasted vegetables, and basically anything that needs heat and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Sauce / Condiment
Cuisine: Mexican
Calories: 45
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Arbol Chili Sauce
  • 20 dried chiles de arbol, stems removed
  • 2 dried guajillo chiles, stems and seeds removed
  • 3 plum tomatoes, halved
  • ½ medium white onion, cut into thick wedges
  • 4 g arlic cloves, unpeeled
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon dried Mexican oregano
  • 8 whole black peppercorns
  • 1 teaspoon kosher salt, plus more to taste
  • ½ cup water, plus more as needed
  • 1 tablespoon neutral oil (avocado or vegetable)
  • Optional:
  • Pinch of cumin
  • ½ teaspoon sugar (if tomatoes are very tart)

Equipment

Method
 

  1. Heat a dry cast iron skillet over medium heat. Add the arbol chili and guajillo chiles and press flat with a spatula. Toast 20 to 30 seconds per side until fragrant and slightly darkened, not black. Transfer to a bowl, cover with hot water, and soak 15 minutes.
  2. In the same skillet over high heat, place tomatoes cut-side down, onion wedges, and unpeeled garlic cloves. Char 4 to 5 minutes without moving, then flip and char 3 more minutes. Peel the garlic once cool.
  3. Drain the soaked chiles, reserving ¼ cup soaking liquid if desired for deeper flavor.
  4. Add drained arbol chili, guajillo chiles, charred tomatoes, charred onion, peeled garlic, peppercorns, oregano, apple cider vinegar, salt, and ½ cup water to a blender. Blend on high 60 to 90 seconds until very smooth. Add water one tablespoon at a time if needed to reach a pourable consistency.
  5. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Pour in the blended arbol chili sauce, it will sizzle and spatter. Stir constantly for 5 to 7 minutes until sauce darkens to a deep brick-red and thickens slightly. Taste and adjust salt.
  6. Cool completely before transferring to a glass jar. Store refrigerated.

Nutrition

Calories: 45kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 240mgFiber: 1gSugar: 2g

Notes

Heat level: Use 10 arbol chiles for mild-medium heat. For extra spicy, keep all seeds in the chiles before soaking.
Storage: Keeps in an airtight glass jar in the fridge for up to 2 weeks. Freeze in ice cube trays for up to 3 months.
Substitution: No guajillo? Use one additional plum tomato and a pinch of ancho chili powder for a similar body and sweetness.
Make-ahead: This arbol chili sauce tastes better on day two after the flavors meld, make it the night before for best results.

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