Chile para tortas ahogadas - Periscocinando

Ingredients

• 80 grams Dried Chile de Árbol (remove stems; keep seeds for extra heat or discard for milder sauce)
• 1 small stick Cinnamon Stick (about 2.5 cm, broken in half)
• 8 pieces Whole Black Peppercorns (adds subtle heat and aroma)
• 0.5 teaspoon Dried Oregano (Mexican oregano preferred)
• pinch Cumin (ground)
• pinch Ground Black Pepper (freshly ground)
• 4 cloves Garlic (peeled)
• 3 cups Water (2 cups for boiling, 1 cup for blending; adjust as needed)
• to taste Salt (add after blending)

Instructions

1. Prepare the chilies

   Remove stems and, if desired, seeds from the árbol chilies. Rinse quickly under cold water.

   Time: PT5M

2. Boil the chilies

   Place the chilies in a saucepan, add 2 cups of water, and bring to a rolling boil. Reduce to a gentle simmer and cook for 10 minutes until softened.

   Time: PT10M

   Temperature: 100°C

3. Cool the mixture

   Remove the saucepan from heat and let the chilies and broth cool for about 10 minutes.

   Time: PT10M

4. Blend the sauce

   Transfer the cooled chilies, broth, cinnamon stick, peppercorns, oregano, cumin pinch, black‑pepper pinch, and garlic cloves to the blender. Add the remaining 1 cup of water and blend until completely smooth.

   Time: PT5M

5. Strain the sauce

   Pour the blended mixture through a fine mesh sieve into a bowl, using the back of a spoon to press out as much liquid as possible.

   Time: PT5M

6. Season

   Stir in salt to taste, then give the sauce a final taste and adjust seasoning if needed.

   Time: PT2M

7. Store

   Transfer the finished sauce to a sterilized glass jar, seal tightly, and refrigerate.

   Time: PT3M

Nutrition Facts

Calories

12

Protein

0 g

Carbohydrates

3 g

Fat

0 g

Fiber

1 g