This Spicy Chili Sauce Recipe is a Mexican fusion sauce with Chile de Arbol, Morita and Guajillo and a mix of spices including cardamom, ginger and cinnamon.
Spicy Chili Sauce Ingredients
The ingredients for this spicy chili sauce recipe include common Mexican chilies and spices like oregano and cumin.
Chile Guajillo is very popular in México, and it blends very well with other chilies. Chile Morita is a dark chili with with a wrinkly appearance. It has a deep, fruity flavor with notes of raisins and is often used in moles or in combination with Chile de Arbol.
Chile de Arbol or bird’s beak chili is a small but significantly hot pepper. The combination of these 3 chilies with the warmth and sweet spices create a well balanced sauce.
Steps
To make the spicy chili sauce recipe, start by chopping the tomatoes, onion and peeling the garlic. A little smash will do for the garlic.
Then broil them for about 10 minutes until you see charred edges. Remove from the oven and set aside.
Remove the stem and seeds from the dried chilies. Then chop into smaller pieces. I like using scissors for this process. Remember to always wear gloves when handling chili peppers.
Place chilies in a sauce pan, cover with water and bring to a boil. As soon as the water starts boiling remove it from the heat and let it cooldown for a few minutes to re-hydrate the skin.
Finally, place the spices, cilantro, broiled vegetables, vinegar, brown sugar substitute and re-hydrated chilies in a blender.
Blend until smooth adding the liquid of the chilies or water to help the process.
Pour the sauce in a jar or container and keep in the fridge if not using immediately.
Serve with tacos, tortilla chips or as a compliment to any meat, poultry of seafood dish.
Spicy Chili Sauce “Salsa Tres Chiles”
Ingredients
- 3 Guajillo Chilies
- 3 Arbol Chilies
- 3 Morita Chilies
- 3 Roma Tomatoes
- ¼ Onion
- 3 Cloves Garlic
- ½ Cup Water
- ½ Teaspoon Salt
- 2 Tablespoons Apple Cider Vinegar
- ⅛ Teaspoon Ground Clove
- 1 Teaspoon Ground Cardamom
- ½ Teaspoon Nutmeg
- 2 Tablespoons Brown Sugar Substitute
- 1 Teaspoon Ginger Powder
- 2 Teaspoons Mexican Oregano
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Cinnamon
- 1 Bunch Cilantro Leaves and Stems
Instructions
- Chop onions, garlic and tomatoes and broil until charred edges. Set aside
- Remove seeds and chop chilies. Place in a small sauce pan and cover with water.
- Bring chilies in water to a boil. Then remove from heat and let it cool down.
- Place all the ingredients and chilies (without the liquid) in a blender.
- Blend adding some of the chilies cooking liquid or water until smooth. Taste and adjust salt level.
- Place in a jar or container and serve with tacos, with meat, chicken, fish or just with tortilla chips.
Nutrition
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