Guajillo Hot Sauce

Ingredients

4 red jalapeños (fresh)

5 guajillo peppers

10 arból peppers

2 chipotle morita peppers

2 cups vegetable stock

2 tbsp tomato paste

1 ½ tsp garlic powder

2 tsp onion flakes

½ tsp ground cumin

½ tsp paprika

½ tsp Mexican oregano

2 tsp salt (adjust to taste)

2 tbsp white distilled vinegar

1 tsp sugar (balances acidity and bitterness)

2 tbsp neutral oil (optional for richness and emulsification)

Directions

Prep the dried chiles:

Remove stems and seeds from the dried chiles.

Toast lightly in a dry skillet over medium heat for 30 seconds per side, until fragrant.

Soak in boiled stock for 15–20 minutes until softened

Prep the fresh chiles:

Roast red jalapeños over open flame. Once charred, let sit in a covered bowl to steam. Using a knife, scrape away charred skin and remove stems and seed cores

Bloom spices:

Add oil, garlic powder, onion powder, cumin, paprika, oregano, salt to skillet and lightly bloom the spices for 1 minute

Blend:

In a blender, combine the softened dried chiles, stock, red jalapeños, tomato paste, sugar, and spices that you just bloomed

Blend until smooth. Add more water as needed for your preferred thickness.

Simmer:

Pour the blended mixture into a saucepan.

Stir in the vinegar

Simmer over low heat for 10–15 minutes, stirring occasionally. This deepens flavor and helps meld ingredients.

Cool and bottle:

Let cool, then pour into a clean glass bottle or jar.

Refrigerate and let sit at least 24 hours to allow flavors to meld. It gets better after a few days.