Orange Hot Sauce

4 tomatoes halved 

Yellow onion roughly chopped

4 cloves garlic

½ C arbol chilis

2 guajillo chilis  

½ cup water

⅓ cup white vinegar

1 cup vegetable oil 

1 ½ Tblsp salt 

Roast the tomatoes and onion until almost blackened at 450 degrees. Remove stems of the chilis and saute them with garlic and a small amount of oil until garlic is soft and chilis are fragrant. Combine chilis, garlic, tomatoes, and onion in a blender add the water and vinegar and let sit for 10-15 minutes or until chilis have softened. Blend until pureed, then slowly drizzle in the oil until the sauce emulsifies and gets creamy. Add salt to taste.