RED CHILLI SAUCE MAKES 250 ML (8½ FL OZ/1 CUP)
12 arbol chillies, stems and seeds removed; leave in some of the seeds for extra heat if desired
Place a cast-iron pan or chargrill pan over medium–high heat. Dry-roast the chillies for 15–30 seconds, turning them so they don’t burn.
2 guajillo chillies, stems and seeds removed
Remove the chillies and place in a bowl, then cover with boiling water and leave to rehydrate for 20 minutes. Drain, reserving 30 ml (1 fl oz) of the chilli soaking water.
2 large garlic cloves, unpeeled 1 large ripe heirloom tomato 30 ml (1 fl oz) white vinegar 1 teaspoon sea salt
Meanwhile, dry-roast the garlic cloves and whole tomato for 5–10 minutes, turning occasionally, until the skins are lightly blackened and charred. Peel the garlic cloves and add to a high-speed blender with the remaining ingredients, including the reserved chilli soaking water. Blitz to a purée. The sauce will keep in the fridge for 5–7 days in a clean airtight container.
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SALSAS, PICKLES & SAUCES