Taco-shop-style Hot Sauce

The chiles, garlic, onion, and pepper can vary in size. I
weigh them so that I get a consistent recipe, so it's acidic
enough to not spoil in the 'fridge, and so it fits in the jar.
I use a postal scale.

20 grams dried guajillo chiles, stemmed and seeded (5-6 chiles)
20 grams dried arbol chiles, stemmed and seeded (60-80 chiles)
15 grams fresh garlic (3-5 cloves)
90 grams yellow onion (3/4 medium)
90 grams red bell pepper (3/4 medium)
1 tablespoon kosher salt
3 tablespoons white vinegar
3/4 cup water

Weight of chiles is after seeding. It's not necessary to
remove every seed. Just a loose shake or scrape is fine.

Pour boiling water over the chiles in a bowl and soak for 10
minutes. Drain.

Put all ingredients in a blender and blend or pulse on high
until sauce is desired consistency. I stop blending before it
is completely pureed. The consistency is still a *little*
gloppy and uneven, but no whole chile seeds are visible. Makes
enough to fill one 16 ounce peanut butter jar.


The arbol chiles I got recently were not as hot. I found that
by increasing the arbols to 25 grams and decreasing the
guajillos to 15 grams, I got a hotter batch. The flavor was
the same and the pH was too, so it seems safe.