Chiles de Arbol and Cider Vinegar Puree


  • 1 cup chiles de arbol, stemmed
  • 1 1/2 cups cider vinegar
  • 2 tablespoons minced onion
  • 1 tablespoon minced garlic


  1. For a milder puree, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in food processor. Put them in a bowl and pour vinegar over. Cover and refrigerate overnight.
  2. Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat; cover, and simmer for 3 minutes. Let cool slightly, then puree in a blender until very smooth. Let cool.
  3. Store in an airtight container for up to 1 month.