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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Hot Sauce » Chile De Arbol In Vinegar

Chile De Arbol In Vinegar

February 10, 20224 Comments

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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!

hot sauce up close on spoon

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.

hot sauce in small bowl and in glass mason jar with spoon

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!

arbol hot sauce with migas in skillet, plate of shredded cheese, avocado, eggs

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!

migas con huevo tacos with arbol hot sauce in bowl and a jar

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!

garnishing tacos with arbol hot sauce
https://animoto.com/play/uXPHQxnBXg9M7R0bTOYLuw
Video Does Not Include Fermentation Process. Just so you know.
ingredients for arbol hot sauce

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!

ingredients for arbol hot sauce
Keep dried chile pods stored in airtight containers or plastic storage bags in a cool dark spot. If your area is too warm, store pods in the refrigerator. Keeps the moths and bugs away!!
dried arbol peppers simmering in pot with ingredients
arbol hot sauce ingredients in the blender
Vitamix blender! The best!
in the blender!
top view of arbol hot sauce in blender jar
arbol hot sauce in mason jar
Remember to label! Date if possible!
mason jar covered with cheesecloth and screw on lid
Cheesecloth is readily available in most kitchen stores and some larger markets.
top view of arbol hot sauce in small bowl and in mason jar
migas con huevo tacos garnished with arbol hot sauce, small flour tortillas in package
El Comal flour tortillas are the closest thing to homemade!
arbol hot sauce in mason jar, small bowl

Chile De Arbol In Vinegar

If you enjoy hot sauce , this is an easy homemade hot sauce that can stored for a few months!
5 from 2 votes
Print Pin Rate
Course: Hot Sauce, Salsa/Sauces
Cuisine: American, Mexican-Style
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Resting Time, Fermentation: 14 days days
Total Time: 14 days days 20 minutes minutes
Servings: 2 cups

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

If you decide to store your hot sauce or homemade salsa in the refrigerator, do not leave them at room temperature until they are warm. The constant temperature change will cause them to spoil faster or alter the flavors. I take out what I think I will use and place remaining right back in the refrigerator.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Chiles/Hot Peppers, Hot Sauce, Salsa Recipes, Salsa~Salsa Tagged With: Chile de Arbol, Fermented Hot Sauce, Hot Sauce, Salsa

Previous Post: « Roasted Tomatillo Avocado Salsa!
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Reader Interactions

Comments

  1. Rose Cosio-Clark

    February 11, 2022 at 9:53 am

    I’ve never had chilaquiles, but they look so good! I’ll have to try them. Thanks for sharing your wonderful recipes!

    Reply
    • Sonia

      February 14, 2022 at 8:51 am

      Thank you Rose! Loved them as a child and still love them today. Brings back so many wonderful memories of home and simpler times.

      Reply
  2. Dominique

    February 24, 2022 at 11:21 am

    Could you use lemon juice instead of lime juice?

    Reply
    • Sonia

      February 24, 2022 at 12:14 pm

      Hi Dominique! Yes, lemon juice is fine.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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