Authentic Mexican Hot Sauce

8 Reviews

Prep: 30 min
Ready In: 1 hr 10 min

“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.” - by Nyteez.com

Ingredients

1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 1/2 cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar

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Metric US

Original recipe yields 12 ounces

Directions

Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
5 cal
< 1%

Fat
0.1 g
< 1%

Carbs
1 g
< 1%

Based on a 2,000 calorie diet

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Reviews (8)

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ROXANN4837

Jul. 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 ..." See morehave 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."

SweetPete

Nov. 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..." See more 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."

jiffypop

Apr. 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...." See more"

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