I love hot sauce. It can make a bland meal much more interesting. It can add a little something extra to an otherwise delicious meal. It can set your tongue on fire and it can feel so so good. I have recently been on a pretty major Mexican cooking kick- and dried chiles have found their way in almost every meal. Which is awesome. Here is a quick hot sauce with dried chiles that you can throw together quickly that can take your meal to the next level.
3 dried chipotle chiles, stemmed
6 dried chile de arbol chiles, stemmed
3 dried guajillo chiles. stemmed
3 large garlic cloves, unpeeled
1 cup hot water
1 tablespoon white wine vinegar
1 tablespoon kosher salt
1 teaspoon sugar
Stem and de-seed all of the dried chiles and, working in two or three batches, lightly toast all of them in a dry pan over medium heat. Toast until they become fragrant and pull them off before they start to brown, about 30 seconds on each side. Roughly chop into smaller pieces so they blend easier. Add the whole garlic cloves (still in their peel) to the pan and toast lightly until the peel begins to turn brown. The goal is to soften the texture and flavor of the garlic to get rid of the bite. Combine the chopped chiles, peeled garlic, and hot water into a blender and blend until smooth. Add the remaining ingredients and blend together for 5 seconds.
Smear this on tortillas, drizzle over eggs, or add to soups for an extra kick. Be warned, however, this stuff is slightly addictive! You can store this in your fridge for up to a month.