Fire on the Mountain
A deep, smoky sauce built with dried chiles, toasted aromatics, and a measured dose of espresso. Use on braised beef or as a way to kick up your favorite salsa.
Final pH: 2.95
Estimated salinity: ~0.3–0.4% w/w NaCl
Estimated heat: ~20,000–35,000 SHU
Ingredients
- 10 arbol chiles
- 1 pasilla chile
- 1 guajillo chile
- 2 cloves garlic
- 1/2 small onion
- 1 habanero pepper
- 1 jalapeño pepper
- 1/3 cup apple cider vinegar
- 50 mL espresso
- Pinch of salt
- Pinch of sugar
Acidification and stability
This is a non-fermented, acidified hot sauce. Final pH testing for this batch measured 2.95, well below 4.0 and supports microbial stability when bottled under sanitary conditions.
Method
- Toast chiles in a saucepan over medium heat for 5 minutes, until fragrant.
- Soak toasted chiles in 100 mL of water for 20 minutes until softened.
- Combine chiles with half of the soaking liquid, garlic, onion, peppers, espresso, vinegar, salt, and sugar in a saucepan.
- Bring to a gentle simmer and cook until all ingredients soften and the onion becomes tender.
- Carefully transfer to a blender and blend until fully smooth.
- Strain through a fine mesh sieve to remove skins and solids, producing a smooth, uniform texture.
- Cool, then bottle using your safe bottling method.
Technical fact sheet
- Final pH: 2.95
- Estimated salinity: ~0.3–0.4% w/w NaCl Estimate assumes a single pinch of salt relative to total batch volume. Added for flavor rather than preservation.
- Estimated heat: ~20,000–35,000 SHU Arbol chiles provide sharp heat, with habanero contributing peak intensity and jalapeño rounding the finish.
- Texture: Fully strained, low particulate, consistent pour