Árbol Chile Sauce

  • Serves

    makes About 1 1/4 Cup


This sauce is tarter when made with tomatillos.


  • 5 ripe plum tomatoes or 7 medium tomatillos, husked and washed
  • 6 dried árbol chiles, stemmed
  • 2 cloves garlic, crushed and peeled
  • Salt
  • 14 tsp. sugar (optional)


Step 1

Preheat broiler and set rack about 4'' from the heat. Arrange tomatoes or tomatillos on a baking sheet and broil until soft, blackened, and blistered, turning once, about 8 minutes per side. Set aside to cool completely.

Step 2

Meanwhile, heat a small skillet over medium heat until hot but not smoking. Add chiles and toast, stirring constantly, until aromatic and lightly browned in spots, 30-45 seconds. Transfer chiles to jar of a blender. Add garlic and broiled tomatoes or tomatillos, along with any caramelized juices. Blend to a smooth purée with flecks of chiles, then transfer to a medium bowl.

Step 3

To thin sauce, add up to 1⁄2 cup water. Season to taste with salt and sugar. Serve with huarachitos (see recipe), if you like.

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