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