Mexican Red Sauce

ArnieTex YouTube

Ingredients:
 15 – Guajillo/Cascabel Chile
 2 – Ancho Chile
 4 - Chile de árbol (Very Hot! Use 1 or 2 MAX)
 6 – Garlic Cloves
 1 – Whole Yellow Onion (Medium Size)
 2 – Teaspoon Salt or 3 of OG
 About 3 Cups Chile water. Enough so it’s thinner than ketchup

Cooking Directions:
1. Rinse chilies under water, then remove stems and seeds. Veins = heat

2. Rough cut the onion and garlic (1/4 inch thickness)

3. Place in a large pot and cover with enough water to submerge the onions, garlic and
peppers.

4. You can use a weight, like a mortar, to keep everything submerged or just cover.

5. Bring to a boil, reduce heat and simmer no more than 15 – 20 minutes. We are losing
chile flavor to the water if cooked any longer.
To make the sauce:

1. Strain the peppers, onions and garlic into your mixer.

2. Add 2 – Teaspoons salt or 3 of ArnieTex OG

3. Add 1 cup of the chilie water to the blender

4. Start blending by pulsing the mixer a few times so everything starts to get a rough mix

5. After the rough pulse, mix on high until well blended and smooth

6. Add water and continue to blend until the sauce is thinner than ketchup but not runny like
broth

7. Strain the sauce with a fine sieve and use a spoon to push through

8. Remove as much pulp as you can and all the seeds.

Notes:

 Use ZipLoc bags for short term freezing, Mason jars for long term.

 Freeze the sauce first, then vacuum seal it. Should last a year with this method.