Spicy Chile Pepper Sauce Recipe is a bold and spicy chile pepper sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off! This sauce recipe is excellent served with Karen’s Cinnamon Lamb Chops.
This Spicy Chile Pepper Sauce recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Condiments and Sauce Recipes for great cooking ideas.
Be careful when you handle any kind of chile peppers. They contain oils which can burn your skin and especially your eyes. Avoid direct contact as much as possible. Many cooks wear rubber gloves while handling chilies, or or generously grease your fingers with any kind of shortening (even the cooking sprays can help).
- 1 red bell pepper
- 3 Guajillo chile peppers, dried
- 5 Arbol chile peppers
- 6 cloves garlic (skins removed)
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon coarse salt
- 1 teaspoon paprika, smoked
Place the whole bell pepper either over a flame or under the broiler of your stove until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for approximately 10 minutes. Peel the charred skin off the pepper, remove stem and seeds, and cut into chunks. Place the prepared bell pepper chunks in your food processor.
Remove stems from the dried chile peppers and shake out the seeds or then scrape out the seeds with a spoon. Place the chile peppers in a bowl of cold water and let stand 45 minutes. Once dehydrated, place chile peppers and 2 tablespoons of water (from the bowl) in the food processor.
Chiles de arbol or arbol chile are narrow, curved chiles that start out green and mature to a 3-inch to 5-inch bright red pod. The arbol chile is very hot, and related to cayenne pepper. These chiles register around 50,000-65,000 on the scoville heat unit scale (or about 7-8 on a 1-10 scale).
Guajilla Chile Peppers are one of the backbone chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not hot, but rich, smoky, and complex.
Using either a mortar and pestle or a spice grinder, grind the garlic, toasted caraway seeds, coriander seeds, cumin seeds, salt, and smoked paprika until a paste forms. Transfer the prepared paste to the food processor with the bell pepper chunks, and dried chile peppers; puree until smooth.
Sauce can be kept in the refrigerator for 2 weeks.
Makes about 3/4 to 1 cup sauce.
One Response to “Spicy Chile Pepper Sauce Recipe”
how do I substitute dried chili peppers for fresh for the Mexican grab soup