Wednesday, 20 February 2013

Salsa de Chile de Arbol

This is a very hot sauce that is used to accompany Guadalajara's special Tortas Ahogadas, a pork sandwich in a crusty bap drowned (hence the "ahogada") in a tomato salsa. This fiery sauce is served on the side, though some people do drown the sandwich entirely in this sauce and omit the tamer tomato salsa altogether.

  • Chiles de Arbol - about 50 - a good fistful, toasted and then simmered in enough water to cover for 20 minutes or so.
  • 2 cloves of garlic - preferably toasted.
  • A tablespoon of cider vinegar.
  • A tablespoon of sesame seeds - preferably toasted.
  • Some onion - not much.
  • A couple of cloves
  • A teaspoon of salt
Blend all of the ingredients in a blender. Some water might be required to get things going, but don't add too much. It's a very hot sauce so it better that it's slightly thick and you use just a little. the consistently should be about that of pouring cream.

Even though the sauce is hot, it does still have flavour. Just remember not to rub your eyes!

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