The arugula adds a great deal of depth to what otherwise might be just another run of the mill chili pepper sauce. It also gives it its beautiful green color!
1 Cup Arugula
3 Cloves Garlic
3 Chile de Arbol
2 Cups Water
2 Tbls Hummus
1 Tbl Canola Oil
1 Tsp Dry Thyme
1 Tbl Salt
1 Tsp Black Pepper
In a medium sauce pot sauté the jalapenos, serranoes, garlic, chile de arbol, salt, pepper and thyme in the oil. Get a little bit of color on the peppers and garlic. Allow some brown bits to accumulate in the pot. Then deglaze with the water. Scrape the brown stuff off the bottom and let it simmer and reduce by 1/3.
Stir in the arugula and allow it to wilt for a few minutes.
Remove to a storage container and allow to rest in the fridge overnight.
Next day, remove the chile de arbol and discard. My blender won't puree them. If you have a strong enough blender, go ahead and leave them.
Add the mixture to a pitcher blender. Add the hummus. Puree until smooth.
Chill for a few hours in the fridge to thicken.