Mexican-Garlic-Chile Hot Sauce

Name: Mexican-Garlic-Chile Hot Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: Latin
Ingredients: about 2 chiles (14 g) Chile; 2 dried guajillo (~1/2 oz) stemmed seeded (14 g) Chile; 6 cloves roasted unpeeled then peeled Garlic; 1 cup chile soaking liquid (240 ml) Water; 1 Tbsp (15 ml) Cider Vinegar; generous 1/2 tsp (3 g) Salt

Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.

TABLE SALSA · STEAK & FISH TACOS

A table salsa for steak & fish tacos.

Bayless' bold árbol chile salsa for tacos, very hot.

On the jar

BOLD RED

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Water 240 mlCider Vinegar 15 ml

Ingredients

Chileabout 2 chiles (14 g)
Chile2 dried guajillo (~1/2 oz) stemmed seeded (14 g)
Garlic6 cloves roasted unpeeled then peeled
Water1 cup chile soaking liquid (240 ml)
Cider Vinegar1 Tbsp (15 ml)
Saltgenerous 1/2 tsp (3 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Mexican-Garlic-Chile Hot Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Mexican-Garlic-Chile Hot Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 4 national awards

Garlic Green Chile Dressing★ STARRED KITCHENOn the jar: TOMATOROASTE
Lime Zest Vinaigrette★ STARRED KITCHENOn the jar: LIME-CILANTR
Yellow Anticucho Sauce★ STARRED KITCHENOn the jar: YELLOW
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

Adapted from a recipe published by Rick Bayless in Rick Bayless.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Rick Bayless (published as “Bold Red Chile (Árbol) Salsa”). Full citation lives in Provenance.

Companion jar