Chile de arbol in vinegar was inspired by my many years of experimenting in my kitchen with salsa and hot sauce recipes. It really is a simple process and easy recipe for a fermented hot sauce. I am no expert on fermented hot sauce, and this is actually my first blog post about it. Although I have been preparing salsa and hot sauce for more than thirty years, Lol!
Go Straight For The Hottest Pepper!
Why beat around the bush? I am preparing hot sauce after all. If you are intimidated by the thought of all that straight chile de arbol on your tacos, no worries. You could cut back on the arbol and introduce some mild peppers like guajillo or chile California.
Try To Get Into The Habit Of Using Glass!
Try to get into the habit of storing your salsa and hot sauce in glass jars or bottles when possible. If left in plastic for too long, the acidity in the hot sauce/salsa breaks down the plastic and that is not good!
Migas! Chilaquiles!
I grew up calling them migas con huevo, but for many, they know them as chilaquiles. Whatever the name, they are a traditional and staple recipe in my family. Here is the run down on the recipe! Six homemade corn tortillas, sliced into wedges and left to dry out overnight. Next day, fry tortillas until crispy in preheated oil. Mix in finely diced onion, miced serrano pepper. Them mix in 4 large eggs, lightly beaten that are seasoned with salt and pepper. That’s it! Tacos and tortas filled with crisp chilaquiles and plenty of salsa or hot sauce is my weakness! Oh Boy!
Carbs On Carbs!
Yes, that is fried corn tortilla served in a flour tortilla! Ha, ha, ha! It’s one of my favorites but limit myself to enjoying these to once or twice a year. Will power! Lol!
What Will The Next Hot Sauce Look Like?
I have not tried the fermented version using fresh minced hot pepper yet, but I will soon. Of course, I will share my results with you all on here when I do. Did I mention that I am currently writing a salsa cookbook? I am hoping it will be available in a few months, if not sooner!
Chile De Arbol In Vinegar
Equipment
- Blender
- mason jar
- cheesecloth
Ingredients
- 2 ½ oz chile de arbol about 2 cups, remove stems
- ¾ c white distilled vinegar
- ¾ c water
- 1/3 cup lime juice
- 6 cloves of garlic
- Salt to taste
Instructions
- In a medium saucepan, add all the ingredients. Bring up to a boil at medium heat. Reduce heat slightly and let ingredients simmer for 10 minutes. Remove from heat and let cool.
- Transfer cooled ingredients to the blender jar. Pulse to blend to achieve the consistency of a coarse looking hot sauce. If you prefer a smoother hot sauce, blend on high for one minute.
- Pour hot sauce back into saucepan and heat to medium. Cook at a light simmer for 10 minutes. Transfer to a glass mason jar. Using a section of cheesecloth, cover jar and secure cheesecloth with the lid that screws on or a rubber band. Store the hot sauce in a cool, dark space and let it ferment for 10-14 days.
- This hot sauce can be stored in a sealed jar or squeeze bottle on the counter in a cool spot. It won't hurt to keep it stored in the refrigerator! Lol!
- If you prefer a smoother looking hot sauce, you can blend it more and then strain it through a fine wire mesh strainer. You could also mix in more water and vinegar during cooking or after it ferments.
Notes
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I’ve never had chilaquiles, but they look so good! I’ll have to try them. Thanks for sharing your wonderful recipes!
Thank you Rose! Loved them as a child and still love them today. Brings back so many wonderful memories of home and simpler times.
Could you use lemon juice instead of lime juice?
Hi Dominique! Yes, lemon juice is fine.