1st orange Arbol + Chipotle attempt

Makes: 2x 375ml bottles

Heat level: medium–hot

Flavor: earthy, smoky, acidic.
— perfect for carnitas, tacos, or grilled meats

Ingredients:

12 dried chiles de árbol, stems and most seeds removed
2 dried chipotle chiles
5 Roma tomatoes
½ small white onion, roughly chopped
5 cloves garlic, unpeeled
2 tsp apple cider vinegar
salt
1 tsp sugar
2–3 tbsp oil
¼–½ cup water (mixed with reserved chile soaking liquid)

Instructions

Toast the chiles:
Heat a dry skillet (medium heat).
Toast the árbol and chipotle chiles 10–15 seconds per side until fragrant — do not burn.
Transfer to a bowl and soak in hot water for 15 minutes until softened Drain.

Roast the aromatics:
In the same skillet, roast the Roma tomatoes, onion, and garlic until tomatoes are lightly blistered and soft (8–10 minutes).
Peel the garlic once cool.

Blend:
Add softened chiles, roasted tomatoes, onion, garlic, vinegar, salt, brown sugar, oil, and ¼ cup water to a blender.
Blend until completely smooth.
If it’s too thick, add a bit more water: (my try was thin enough)

OPTIONAL (not used for this attempt):
Simmer for a bit.