Make some of this beautifully coloured, piquant Mexican sauce for hot-sauce lovers. Traditionally, it is strained after blending, so do that if you like. Chiles de arbol are bright red and slender, with a smoky, grassy flavour. They are very hot, so wear rubber gloves during preparation. Attach a chile and the recipe for Roasted Halibut with Chile de Arbol Sauce to a jarful of sauce. (It's also delicious on chicken and beef.)
- Portion size 500 servings
- Credits : Canadian Living Magazine: December 2008
MethodRoasted Halibut with Chile de Arbol Sauce
Wearing gloves, stem chilies. Break in half and roll between fingers to loosen seeds; remove seeds. In small skillet, toast chilies over medium heat, shaking pan often, until golden, about 5 minutes; transfer to blender.
In same skillet, toast pepitas, sesame seeds and cumin seeds over medium heat, shaking pan often, until golden and pepitas begin to pop, 3 to 5 minutes. Add to blender.
Add garlic, salt, oregano and allspice to blender; pour in boiling water. Cover and let stand for 10 minutes.
Add lemon juice; puree until smooth yet some chili bits remain, 5 minutes. Scrape into jars; refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 1 week.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 74 mg
- Protein 1 g
- Calories 14.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 2.0
- Folate 1.0
- Vitamin A 4.0
- Vitamin C 3.0