Valentina Sauce
Valentina sauce is a versatile and flavorful Mexican hot sauce that combines chili peppers, vinegar, and spices for a tangy, spicy kick in your dishes.
Equipment
- Blender
- Strainer
Ingredients
- 4-6 dried guajillo chilies Remove stems and seeds
- 2 dried arbol chilies Optional for added heat
- 1 cup vinegar Preferably white vinegar or apple cider vinegar
- 1 tsp salt Adjust to taste
- 2-3 cloves garlic Optional
- 1/4 tsp sugar Optional
- 1 cup water For desired consistency
Instructions
- Rehydrate the dried chilies: Place the chilies in a heatproof bowl and pour boiling water over them. Let them sit for about 10 minutes until soft and pliable.
- Blend the ingredients: Add the rehydrated chilies, vinegar, garlic, sugar, and salt to a blender. Add water gradually to achieve your desired consistency.
- Strain the sauce: For a smoother texture, strain the sauce through a fine mesh sieve to remove chili skins and seeds.
- Adjust seasoning: Taste the sauce and adjust seasoning with more salt or vinegar if needed.
Notes
Let the sauce sit for at least an hour before using to allow the flavors to meld together. The sauce can be stored in the refrigerator for up to two weeks.