Reviewed: 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

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Reviewer:

LUV2Cook

Cooking Level: Expert

Home Town: Julian, California, USA

Living In: Leander, Texas, USA

Reviewed: Oct. 9, 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

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6 users found this review helpful

Reviewer:

jelicon2000

Reviewed: Jun. 4, 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!

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Reviewer:

sailormade

Reviewed: 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.

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13 users found this review helpful

Reviewer:

SweetPete

Reviewed: Aug. 22, 2010

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

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3 users found this review helpful

Reviewer:

Mary

Reviewed: Jul. 5, 2009

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

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6 users found this review helpful

Reviewer:

Ivan266

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: 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.

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Reviewer:

ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

Reviewed: 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.

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13 users found this review helpful