From Rick Bayless's kitchen · Frontera Grill, Chicago
stove · hot sauce
★ STARRED KITCHENCoppergate Bold Red
From a starred kitchen & national award winner
Ratio
WATER 240CIDER VIN 15
Ingredients
- CHILE14 g
- GUAJILLO14 g
- GARLIC30 g
- WATER240 ml
- CIDER VIN15 ml
- SALT3 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Bold Red Chile (Árbol) Salsa.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rick Bayless (published as “Bold Red Chile (Árbol) Salsa”). Full citation lives in Provenance.