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The Arizona Salsa Blog
Here you can find information and recipes on various types of salsa. Join me on my quest to make the perfect Filiberto's hot sauce.
15 tomatoes(roma and vine ripened)
10 chiles de arbol
8 pequin chiles
2 cloves garlic with the peel left on
canola oil, salt
Made at Roosevelt Lake
This hot sauce was made on my grill on a cast iron griddle. This works best when the grill is not level.
Pour the oil on the griddle until it pools in the corner. If it starts smoking right away, cool off the griddle by pouring water on it and let the water boil away. Place the pequin and de arbol chiles in the oil so they are covered. Spread the tomatoes and garlic on the dry part of the griddle. Close the hood and let cook for 10 minutes or so. Turn the chiles, tomatoes, and garlic and let cook again. Repeat this until the chiles turn orange and the skin on the tomatoes is peeling off. I normally peel the skin completely off, but this time I left most of the skin on to save time. Peel the garlic and put in blender with the chiles and tomatoes. Add salt to taste and blend until liquified.
This hot sauce was pretty close to Filiberto's but was short on the heat side. Leaving the skin partially on didn't make a big difference.
Getting closer to that *berto's hot sauce with this recipe.
15 chiles de arbol
2 Tbsp chile pequin (crushed bought at Sprouts)
1 clove garlic peeled
1 tsp cumin
12 oz V8 juice
2 Tbsp Olive Oil.
salt to taste (about a tablespoon?)
I was replenishing my dry pepper supplies at a local produce chain called Sprouts. I found a huge bag of dried chile de arbol. They only had the pequin chiles in a crushed format, but it too was a large bag. I have been roasting tomatoes for most of my recent salsas. But this time I was out of tomatoes and out of my homemade hot sauce. I had a bottle of V8 in the fridge for making Bloody Marys. Its pretty tasty stuff so I figured it would do. I found the best way to hydrate the chile de arbol is to pickle them in a mixture of vinegar and water in a Tupperware container in the fridge for a couple of days. The hydrated chiles don't burn so easily when fried.
Here are the directions:
Cut the stems off the chile de arbols and place in a small skillet with the clove of garlic. Cover the chiles with olive oil, about 2 Tbsp. Fry on low to medium heat. The idea is not to burn the chiles but to fry them until they turn orange in color. Turn the chiles and garlic so both sides are cooked. When they are about done, add the 2 Tbsp. of crushed pequin chile. Fry for another minute or so. Try not to burn it! Pour the entire contents of the pan into the blender. Add the V8, cumin, and salt. Blend until liquefied.
We are starting to save our old Tapatio, Chulula, and Macayo's hot sauce bottles to always have these concoctions on hand. This is pretty damn close to the real thing and one of the hottest recipes so far. Enjoy!