This sauce is one of Margarita’s favorites because it reminds her of her grandma’s way of eating always spicy.

It’s very simple to cook, lives forever in the fridge, and has the power to enhance the taste of almost any dish.

Just be careful of the amount you add when eating — the level of spiciness is true Mexican!



Yields 200 ml

  • 8–10 arbol chilies
  • 2–3 cloves of garlic
  • salt

You will need

  • blender


  1. Remove the roots of the chilies.
  2. Soak the chilies in water (add just enough water to cover the chilies) for 2–3 hours.
  3. Peel the garlic.
  4. Put into a blender the chilies, garlic, salt, and about half of the chili water. Mix until all the ingredients are incorporated.
  5. Add more chili water if the sauce is too thick.
  6. Add more salt if needed.
  7. Optionally, pass the sauce through a strainer to remove the seeds and larger pieces of chilies.

Notes & tips

If you don't have time for soaking the chilies, cook them in water for 10-15 minutes, and let them rest for about 30 minutes.

To make the sauce spicier, add 2-3 morita chilies or 1-2 teaspoons of vinegar.

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

Recipes with chili de arbol sauce