Salsa Picante

1 large handful chili de arbol
4 New Mexico Chilis
3 Guajilio chilis
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp salt
2 cups white vinegar

Toasted the chilis while I brought the vinegar to a boil then dropped the chilis to soak for ~10 minutes. I also added the dried spices/salt at this point. Threw it all in a food processor then strained.

End result is a perfect spice level for me with fruity undertones from the guajilio chilies. The only thing I’d change is a bit less vinegar. I ended up adding some cornstarch slurry to thicken it. Way better than store bought hot sauces!