“The Dead Pepper has been our favorite food for 5,000 years…”
—Gold Choco, FFIX
This is a thick, richly flavored hot sauce that’s great on eggs or burritos. It’s also a fantastic sauce when you’re grilling chicken — brush it over the chicken about 10 minutes before taking it off the grill.
- 1 20-oz. mason jar
- 2 medium tomatoes (about 8 oz.), washed well and stems removed
- 4 garlic cloves, peeled and halved
- ½ white onion, peeled and sliced thickly
- ½ oz. dried chiles guajillos, stems removed (about 2–4 peppers)
- ¼ oz. dried chiles de arbol, stems removed (about 8–12 peppers)
- 1 tablespoon kosher salt
- 1 teaspoon dried Mexican oregano
- ½ teaspoon turbinado sugar
- 2 tablespoons olive oil
- ¼ cup white vinegar
- 1 cup water
Put a heavy frying pan over medium heat and toast the tomatoes, garlic cloves, and onion until they char slightly, about 10 minutes. When they’re almost done cooking, open the windows in your kitchen. If your stove has an exhaust fan, turn it on.
Push the vegetables to one side and add chiles, stirring frequently so they don’t burn. Cook for 1 or 2 more minutes, until they char slightly. Remove from heat and let cool for 5 minutes.
Transfer the contents of the frying pan to a blender. Add salt, oregano, sugar, olive oil, vinegar, and water. Let the mixture soak for about 15 minutes, until chiles have softened. Blend well, then taste sauce. If it’s flat or bitter, add another teaspoon or so of salt and blend.
Pour the hot sauce into a mason jar or other container that can be tightly sealed. Refrigerate for at least 1 day before serving. The sauce will last about a month in the fridge.