Salsa volcánica

Salsa volcánica

By
From
My Abuelo's Mexican Feast

Ingredients

Quantity Ingredient
100g dried cascabel chillies, stems removed
100g dried guajillo chillies, stems removed
50g dried arbol chillies, stems removed
1 cinnamon stick
4 cloves
8 pink peppercorns
1/2 teaspoon ground cumin
1 teaspoon dried oregano
100ml white vinegar
1 large white onion, quartered
4 garlic cloves
1/2 teaspoon salt

Method

  1. Place all the ingredients in a blender or food processor and process until the mixture is smooth. Add a little water if necessary to make a smooth paste.
  2. Makes around 500 g. Store in a glass jar with a lid in the refrigerator for 2–3 weeks or freeze in an ice cube tray and use small amounts as needed. This is a very hot sauce and only a small amount is required to get a big kick.
Tags:
Mexican
Latin
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