READY IN ABOUT 1¼ hrs

Authentic Mexican Hot Sauce

Read Reviews (8)

"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." — Nyteez.com

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.

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr 10 mins

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.

—ROXANN4837

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Most Helpful Critical Review

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 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.

—SweetPete

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9 Ratings

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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.

—jiffypop

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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!

—sailormade

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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

—jelicon2000

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Jul 06, 2009

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

—Ivan266

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Aug 23, 2010

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

—Mary

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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

—LUV2Cook

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Nutrition

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.

Nutritional Information

Authentic Mexican Hot Sauce

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 5
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 196mg 8 %
** Potassium 21mg < 1 %
Total Carbohydrates 1g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 0.1g < 1 %
** Sugars 0.4g
Vitamin A 5 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.