📝 About This Recipe
Named after the oldest inhabited city in North America, this iconic sauce is a masterclass in balance, blending the smoky fruitiness of Pequin and Arbol chilies with a bright, vinegary tang. Unlike searingly hot sauces, this recipe focuses on a 'flavor-first' profile, delivering a medium-heat kick that enhances rather than masks your food. Its velvety texture and signature earthy undertones make it a versatile staple for any kitchen looking for authentic Mexican soul.
🥗 Ingredients
The Chili Base
- 25 pieces Dried Arbol Chilies (stems removed, seeds kept for heat)
- 1/4 cup Dried Pequin Chilies (or substitute with crushed red pepper flakes if unavailable)
- 1.5 cups Boiling Water (to rehydrate the peppers)
The Flavor Foundation
- 1/2 cup Apple Cider Vinegar (provides the characteristic fruity tang)
- 1/4 cup White Distilled Vinegar (adds a clean, sharp acidic bite)
- 4 pieces Garlic Cloves (peeled and smashed)
- 2 tablespoons White Onion (finely minced)
- 1.5 teaspoons Sea Salt (adjust to taste)
The Secret Spice Blend
- 1/2 teaspoon Dried Mexican Oregano (earthy and citrusy)
- 1/4 teaspoon Ground Cumin (toasted if possible)
- 1 pinch Ground Cloves (essential for the authentic Cholula aroma)
- 1/8 teaspoon Xanthan Gum (optional, for a professional emulsified texture)
👨🍳 Instructions
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1
Begin by cleaning your dried chilies. Use a damp cloth to wipe away any dust, then remove the stems from the Arbol chilies.
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2
In a dry skillet over medium heat, lightly toast the Arbol and Pequin chilies for 2-3 minutes until they become fragrant and slightly darkened, being careful not to burn them.
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3
Place the toasted chilies into a heat-proof bowl and pour 1.5 cups of boiling water over them. Submerge them with a weight and let them soak for 15-20 minutes until soft.
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4
While the chilies soak, combine the apple cider vinegar, white vinegar, minced onion, and smashed garlic in a small saucepan.
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5
Bring the vinegar mixture to a gentle simmer over medium-low heat. Let it cook for 5-7 minutes to soften the garlic and mellow the onion's bite.
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6
Once the chilies are hydrated, transfer them to a high-powered blender. Add 1/2 cup of the chili soaking liquid (discard the rest).
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7
Pour the warm vinegar, garlic, and onion mixture into the blender with the chilies.
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8
Add the sea salt, Mexican oregano, cumin, and the pinch of ground cloves.
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9
Blend on high speed for at least 2 full minutes. You want the mixture to be as smooth as possible to capture the oils from the peppers.
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10
For a truly authentic, silky 'Cholula' texture, pour the blended sauce through a fine-mesh sieve into a clean bowl, using a spatula to press all the liquid through.
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11
If using xanthan gum, return the strained sauce to the blender, turn it on low, and sprinkle the gum in. This prevents the sauce from separating in the fridge.
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12
Taste the sauce. If it is too thick, add a tablespoon of water; if it needs more zing, add a splash of apple cider vinegar.
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13
Pour the finished sauce into a sterilized glass bottle or jar and allow it to cool completely at room temperature.
💡 Chef's Tips
Always use gloves when handling dried chilies to avoid skin irritation. Mexican oregano is different from Mediterranean oregano; it has citrus notes that are vital for this flavor profile. If the sauce is too spicy for your liking, you can add a teaspoon of agave nectar or honey to balance the heat. Let the sauce sit in the refrigerator for 24 hours before using; the flavors develop and deepen significantly over time. To increase the 'smokiness,' you can replace 5 Arbol chilies with one dried Guajillo chili.
🍽️ Serving Suggestions
Drizzle over freshly fried eggs and crispy hash browns for a classic Mexican breakfast. Stir into a bowl of creamy Macaroni and Cheese to cut through the richness. Use as a finishing touch on street-style carnitas tacos with white onion and cilantro. Mix with a bit of mayo for a zesty dipping sauce for sweet potato fries. Add a few dashes to a classic Michelada or Bloody Mary for an earthy, spicy kick.