Salsa de chile de árbol

Method

1. 1 Toast the arbol peppers in warm oil for 40 seconds and remove them as soon as they change color.
2. 2 The arbol peppers are very thin, so if you cook them for more than 60 seconds, they will burn and the whole batch of sauce will turn bitter.
3. 3 Fry the garlic in the same oil until golden brown, then remove it.
4. 4 Grill the tomatoes in a dry pan until the skin is slightly charred, then blend them with chili peppers, garlic, and vinegar.
5. 5 Blend the roasted oil together to emulsify it into the sauce; this is how you thicken the sauce without needing flour.
6. 6 Season with coarse salt and roasted and cooled cumin seeds; this sauce is very spicy, so use sparingly.

With an appliance

• Air fryer 20 min

  Replace steps 1 and 3: lightly spray oil on the arbol peppers and garlic, air fry at 150 degrees for 4 minutes, flip at the 2nd minute, and remove the peppers after 1 minute to prevent burning. Steps 4 to 6 still involve roasting the tomatoes, pureeing them, and seasoning with the sauce as before.