Chili de Árbol Hot Sauce Recipe

This Mexican style Chili de Árbol Hot Sauce is made with toasted dried chilies, garlic, vinegar, and lime. Fiery, tangy, and perfect for tacos and more.

Prep Time10

Cook Time10

Course: Condiment, hot sauce

Cuisine: American, Mexican

Keyword: chile de arbol

Servings: tablespoons

Calories: 14kcal

Author: Mike Hultquist

Ingredients

1 ounce/28 g dried chile de árbol peppers about 1 cup (50-60 dried pods), stems removed
¼ small onion rough chopped (about 2 ounces/57 g)
3 cloves garlic rough chopped
1/2 cup apple cider vinegar or white vinegar for sharper bite - use 3/4 cup for a thinner sauce
¼ cup water
½ teaspoon Mexican oregano optional
½ teaspoon salt or to taste
Juice of ½ lime about 1 tablespoon, or to taste

Instructions

Heat a dry skillet or comal over medium heat. Toast the árbol peppers 30-60 seconds per side, until fragrant. Do not burn.
Transfer toasted chilies to a saucepan. Add the onion, garlic, vinegar, water, oregano, and salt. Bring to a boil, then reduce heat and simmer 10 minutes, until the chilies are softened.
Carefully transfer mixture to a blender. Add lime juice and blend until smooth. Add a splash more vinegar or water if needed for consistency.
Adjust to taste with salt, vinegar, or lime as desired.

Notes

For a milder variation, add 1-2 dried guajillo peppers (adds body and softens the heat) and use only .5 ounces chile de arbol.

Makes about 1.5-2 cups.

Nutrition