Árbol Chile Sauce

Name: Árbol Chile Sauce
Total time: PT0D0H0M
Yield: makes About 1 1/4 Cup
Ingredients: 5 ripe plum tomatoes or 7 medium tomatillos, husked and washed; 6 dried árbol chiles, stemmed; 2 cloves garlic, crushed and peeled; Salt; 1 ⁄ 4 tsp. sugar (optional)

Serves
makes About 1 1/4 Cup

SAVEUR EDITORS

This sauce is tarter when made with tomatillos.

Ingredients

5 ripe plum tomatoes or 7 medium tomatillos, husked and washed
6 dried árbol chiles, stemmed
2 cloves garlic, crushed and peeled
Salt
¹⁄₄ tsp. sugar (optional)

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Instructions

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.

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.
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.
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.