Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried guajillo chile
dried chile negro (pasilla) pepper
dried New Mexico chile pods
1 1/2 cups
packed brown sugar
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.
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.
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.
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!
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
Great flavor! But no heat. Definitely needs to be thicker. Will try to adjust
Just joined this was my first try I must say this is too runny, but good flavor..
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
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Mexican Hot Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make your own tortillas to use in soft tacos, quesadillas, or your favorite dish.
See how to make an authentic mole sauce, Oaxaca-style.
Watch how to make this top-rated Mexican rice dish.