Salsa de Árbol Jalisciense (Fiery Chilli Sauce for Drowned Sandwiches)
A very hot, tangy red chilli sauce with garlic and vinegar, made to spoon over tortas ahogadas, tacos and grilled meat. Keeps for a week in the fridge.
- Time25 min
- LevelEasy
- Costabout £0.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the dried chillies in a dry frying pan over a medium heat for 30 to 40 seconds, turning, until they smell sweet and smoky. Do not let them burn or they will taste bitter. Open a window, as the fumes are strong.
- 2
Put the chillies, garlic, tomato and water in a small pan. Bring to the boil, then simmer for 10 minutes until the chillies are soft.
10 min - 3
Tip everything into a blender with the vinegar, cumin, oregano and salt. Blend for 1 to 2 minutes until completely smooth.
- 4
Pour through a sieve, pressing with a spoon, to remove the tough skins and seeds.
- 5
Cool, then store in a clean jar in the fridge. Wear gloves when handling the chillies and wash your hands well afterwards.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.