Ingredients
Scale
- 10 dried arbol peppers
- 3 cloves of garlic, minced
- 2 medium tomatoes, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grilled meat of your choice (chicken, beef, or pork)
- Cilantro, for garnish
- Lime wedges, for serving
Instructions
- Remove the stems and seeds from the dried arbol peppers, and set aside.
- In a skillet, heat the olive oil over medium heat, add the minced garlic, and sauté until fragrant.
- Add the chopped tomatoes and prepared arbol peppers to the skillet, cooking for about 5-7 minutes.
- Transfer the mixture to a blender and blend until smooth, adding salt and pepper to taste.
- Grill your choice of meat until cooked through, then plate and drizzle with the arbol pepper sauce. Garnish with cilantro and serve with lime wedges.
Notes
- Leftover arbol pepper sauce can be stored in an airtight container in the refrigerator for up to one week.
- This sauce also freezes well for up to three months.
- Arbol peppers can be found in most grocery stores and Latin American markets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling and blending
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg