Chile de Arbol Sauce

Chile de Arbol Sauce

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Credit: Luis Amado, CEPC, Department Chair Baking and Pastry Arts, The Culinary Institute of Michigan, Muskegon, Mich.
Sizzle, Spring 2012

Ingredients

30 chiles de arbol: (Japanese dry chiles) dried, seeded, stemmed
1 cup water
2 t. ground cloves
1 cup white distilled vinegar

Instructions

Method: Combine chiles de arbol and water; bring to a quick boil. Transfer to blender; add cloves. Purée until smooth. Pass through fine strainer into bowl while adding vinegar for aconsistency similar to liquid hot sauce.

Sizzle - Spring 2012 Issue

Yield

6 servings

Tags

Sauce/Dressing/Rub, Sizzle, Vegetarian

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