Dry Chili de Arbol Sauce Irapuato Style (Chimichurri for Pizzas)

Here you have another family recipe, this one is from my Aunt Rebeca from Irapuato, Guanajuato, this one is very popular to go along with your pizzas, but I found it so deliciously amazing that ever since i tasted it, I’ve been using it on everything, Carne Asada, tacos, tostadas, chicken, fish, it goes great with everything!

  • Chiles de Árbol (to Taste)
  • 1 Garlic Clove
  • 1 chunk of Onion
  • 1 Tbsp Mustard
  • 4 Tbsp Mayonnaise
  • 1 Cup Evaporated Milk
  • Water to taste
  • Salt to taste

In a skillet, with a bit of oil, toast the dry chilies for about one minute in total,  Then place them, together with the rest of the ingredients in the blender, season with salt to taste. And Blend on high until you get a soft sauce. Taste the flavor add more salt if needed, and if you think the sauce is too thick, feel free to add more evaporated milk or water to thin it out to a consistency that you like.  Once you are happy with the flavor and consistency, the sauce is ready.