Name: Three-Chile Hot Sauce
Total time: 40 min
Ingredients: 6 arbol chiles , stemmed and crumbled into ½-inch pieces; 2 cups water; 3 jalapeño chiles , stemmed and halved lengthwise; ½ small onion , chopped; 1 habanero chile , stemmed and halved lengthwise; 2 garlic cloves , peeled and smashed; 2 teaspoons table salt , divided; 2 teaspoons distilled white vinegar

Why This Recipe Works

Taking a nod from Lily’s Malibu in Malibu, California, we created a potent hot sauce that would be delicious on any burrito and breakfast, among other foods. We used three kinds of chiles for a complex flavor and plenty of heat: toasted, dried arbol chiles; jalapeños; and a habanero. We simmered them with water, onion, and garlic, which all gave the sauce more heft and balance. And finally we blended the mixture with vinegar and salt for a well-seasoned, smooth sauce.

Before You Begin

This recipe is great on eggs or tacos, and we especially love it on our Loaded, Three-Meat Breakfast Burritos, which was inspired by the Loco Breakfast Burrito from Lily’s Malibu. We wanted this hot sauce to be spicy, so we did not remove the seeds from the chiles. If you prefer a slightly milder sauce, seed the chiles.

Instructions

Cook 6 arbols, stemmed and crumbled into ½-inch pieces, in large saucepan over medium heat, stirring often, until fragrant, 3 to 5 minutes. Add 2 cups water; 3 jalapeños, halved lengthwise; ½ small onion, chopped; 1 habanero, halved lengthwise; 2 peeled and smashed garlic cloves; and 1 teaspoon table salt. Bring to boil and cook until jalapeños are tender, about 15 minutes. Remove from heat and let mixture cool slightly, about 5 minutes.

Transfer mixture to blender. Add 2 teaspoons distilled white vinegar and remaining 1 teaspoon salt and process until sauce is smooth, 1 to 2 minutes. Season with salt to taste. Serve. (Sauce can be refrigerated for up to 1 week.)