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Authentic Mexican Hot Sauce

Authentic Mexican Hot Sauce

  • Prep

    30 m
  • Ready In

    1 h 10 m
Nyteez.com

Nyteez.com

This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 5 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
  2. Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
  3. Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
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Reviews

Roxanne Oberlin Rutkowski
25

Roxanne Oberlin Rutkowski

7/12/2008

This is pretty good sauce. It was easy to make. I didn't have the guajillo chile so I subbed a chipotle. It gave it a nice smoky flavor. I just read that you suggested an arbol chile for heat. I have those. I will have to make again to try with the arbols. Interesting sauce. Would like it a little thicker though. Going to play with the recipe now that I've tried it the way you posted it. Thanks for a nice hot sauce recipe.

jiffypop
16

jiffypop

4/3/2008

Great hot sauce. I didn't have quite enough cumin, so used only 3/4 tsp., but everything else was the same. I did add the optional lime. Great flavor.

SweetPete
14

SweetPete

11/30/2010

This has no heat to speak of so I don't know why it's called a "hot" sauce. Try using a few arbols if you can find them or even roast a serrano, removing the seeds if you don't want too much heat. I also eliminated the brown sugar altogether (it detracted from the tang of the vinegar that is characteristic of a good hot sauce) and reduced the cumin to 3/4 t.

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