• Prep Time: 5 MINS
  • Cooking Time: 35 MINS
  • Serves: 1 Quart

Chile de Arbol Hot Sauce

  • Recipe Submitted by on

 Ingredients List

  • 1 pound Roma tomatoes, cut in half lengthwise
  • 1 medium white onion, chopped
  • 4 garlic cloves, crushed
  • 2 or 3 habanero peppers, top removed
  • 3 tablespoons olive oil
  • 1/4 cup ground Arbol chili powder
  • 2 cups water
  • 1 lime, juiced
  • 1/2 cup chopped fresh cilantro
  • Kosher salt


Preheat the oven to 375 degrees F.
Place the tomatoes on a baking sheet cut side down, with the onion, garlic cloves, and habanero peppers. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to coat and place in the oven for 20 minutes.
Take the baking sheet out of the oven and allow the veggies to cool just until you can handle them, slip off the skins off the tomatoes and transfer all of the vegetables and the chile de arbol powder into a medium saucepot with 2 cups of water, bring to a simmer, and cook for about 15 minutes, so the flavors come together. Let it cool a bit.
Carefully transfer the mixture to a blender. Add the lime juice, cilantro, and salt to taste. Puree until the mixture is very smooth.
Store the hot sauce in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.

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