Authentic Mexican Hot Sauce Recipe -
Authentic Mexican Hot Sauce Recipe

Authentic Mexican Hot Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 12 ounces Change Servings
  • PREP

    30 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
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 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.

Most Helpful Critical Review
Jul 06, 2009

Great flavor! But no heat. Definitely needs to be thicker. Will try to adjust

Apr 03, 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.

Jun 04, 2011

Big BIG thanks for the helpful recipe. We no longer have to beg at Coronas or Tacos Por Favor!!! We mixed and matched as you suggested and slugged it outta the park on the first go! Oh happy days!

Oct 09, 2011

I would suggest when heating chilis in the pan to try to do that outside. We had too much chili in the air and were coughing like crazy, but we did use arbol chilis, which probably made fumes in the air

Aug 23, 2010

Just joined this was my first try I must say this is too runny, but good flavor..

Oct 19, 2012

I thought this was easy and tastey. I even left the skin on and used hatch peppers, if thats any different from New Mexico. Mine had the perfect amount of heat. I will make I

Jan 08, 2015

I was very disappointed in this sauce. It was very bitter and not at all like the sauce served at Mexican fast food places.


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  • Calories
  • 5 kcal
  • < 1%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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