Servings: 8 people
Calories: 16kcal
Equipment
- Saucepan
- Blender
Ingredients
- ⅓ tsp Cumin Powder
- ½ cup Carrot, Cubed
- ⅓ tsp Chili Powder
- ½ cup Distilled White Vinegar
- Salt To Taste
- Black Pepper To Taste
- 1 Small Red Bell Pepper, Cubed
- 1 cup 55 Or 60 Dried Arbol Peppers
- ½ cup Water
- 1 tbsp Fresh Cilantro
- 1 Stalk Medium Celery, Cut Into 1-Inch Pieces
Instructions
- Begin by soaking the arbol peppers in ½ cup of hot water for 15-20 minutes until softened. Once the peppers are done, drain and set aside.
- In a medium saucepan over medium heat, add the carrots, onion, bell pepper and celery with a few drops of oil and sauté for 5 minutes, stirring often. Add the cumin, chili powder and cilantro to the vegetables and mix until all is well combined.
- In a blender or food processor, add the softened arbol peppers and ½ cup of water and blend until it forms a paste-like consistency. Add the pepper paste to the vegetables and mix until all is well combined.
- Put the saucepan back over medium heat and add ½ cup of white vinegar and salt, black pepper to taste and let simmer for 10 minutes or until desired consistency. Once done, transfer to a jar or container and store in the fridge for up to 2 weeks.
Video
Notes
• If you don’t have an arbol pepper, feel free to substitute it with another type of pepper like jalapeño or serrano.
• Adjust your spices according to taste, adding more chili powder or cumin if desired.
• Use a food processor or blender to make a smoother consistency.
• Feel free to use other vegetables such as garlic, zucchini or bell peppers for different flavour profiles.
• If you find the sauce is too spicy, add more vinegar or water to balance it out.
Nutrition
Calories: 16kcal
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