Salsa de Chile de Arbol in a Molcajete

Real Mexican Hot Sauce. If you have ever been to Southern California and have eaten at the “real” Mexican fast food drive-thru places such as Albertos, Robertos, Los Ponchos etc., etc., well, this is the same hot sauce they serve with their burritos, tacos, and tostadas.

    Preparation

1. This recipe requires cooked tomatoes. The easiest method is to boil the tomatoes whole until skin starts to get split. Then drain, remove the skin and place in the blender. the second method ti to roast the whole tomatoes in an oven at 350*F for about 20 minutes. Remove from oven and allow to cool, the pan blacken(roast) the tomatoes on a comal to blacken two or three sides. I this method you will leave the the skin on and place in the blender.
2. In a carbon steel skillet or comal roast the fresh Serrano chili and the Chile’s del Arbol being careful not to burn or blacken them.
3. Add the chiles and remaining ingredients to blender and purée.
4. Adjust salt to taste.

   Chefs Notes

This salsa is spicier the first day, but milder after a night in the fridge.

For more flavor the tomatoes can also be roasted in a toaster oven, broiler, or best on a gas or charcoal grill.

Cutting the tomatoes before putting them in the blender makes them easier to puree.

For a less spicy sauce, use just 5-6 Chile de Arbol.

Will last about a week in the fridge.