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. Note: 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.