Chile de Arbol Sauce Chile de Arbol Sauce

Author: Canadian Living

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



Roasted 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
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Chile de Arbol Sauce