Ingredients
Scale
- 5–6 red chilies (fresh or dried), stems removed
- 2 cloves garlic, peeled
- 1 small tomato, chopped (optional)
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1/2 teaspoon brown sugar (optional, to balance acidity)
- 1/4 cup water (if needed for blending)
Instructions
Prepare the Chilies
- Rinse the chilies thoroughly and remove the stems.
- If using dried chilies, soak them in warm water for about 10 minutes until softened.
- Drain and pat dry before blending.
Blend the Base
- Place the chilies, garlic, vinegar, salt, tomato (if using), lime juice, cumin, and oregano in a blender.
- Blend until smooth, adding a little water if needed to reach your desired consistency.
Cook the Sauce
- Pour the blended mixture into a small saucepan over medium heat.
- Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and flavors combine.
- Taste and adjust seasoning with more salt, sugar, or lime juice as desired.
Cool and Store
- Allow the sauce to cool completely.
- Transfer to a clean glass jar or bottle and seal tightly.
- Store in the refrigerator for up to 2 weeks.
Notes
- Chili options: Use jalapeños or serranos for a mild sauce, or habaneros for extra heat.
- Smoky flavor: Add a small chipotle pepper in adobo for a smoky twist.
- Storage: Keep refrigerated in a sealed glass container for up to 2 weeks.
- Serving ideas: Drizzle over tacos, burritos, scrambled eggs, or grilled meats.
- Canning tip: For longer storage, follow safe canning procedures using sterilized jars and a hot water bath.