Mexican Hot Sauce Recipes

JALAPENO HOT SAUCE

Steps:

• Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
• Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
• Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
• Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
• Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Steps:

• Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
• Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
• Add cumin and bit of salt.
• Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
• Season with salt if needed and stir.
• Cool and refrigerate until ready to use.
• Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

HOMEMADE RED HOT SAUCE

Steps:

• Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
• Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
• Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
• Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices' flavors to blend. Again, don't forget to have the windows open and/or the kitchen exhaust fan on.
• Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
• You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!

HOMEMADE BOTTLED MEXICAN HOT SAUCE

Steps:

• Gather the ingredients.
• Heat vegetable oil over medium heat in a nonstick saucepan . Add sliced jalapeños, garlic, and onion; sauté, stirring frequently, for 5 to 10 minutes, until the onion is transparent, but not yet turning brown.
• Add the water. When mixture comes to a boil, turn temperature down a bit and put the lid on the pan. Boil gently for about 15 minutes.
• Remove the pan from heat, take the lid off, and allow everything to sit until cooled to room temperature.
• Place the cooled jalapeño mixture in a blender and add the salt. Blend at medium speed for 1 minute. While the blender is still working, slowly pour in the vinegar.
• Strain your hot sauce, then use a funnel to pour the sauce into a sterilized bottle with a tight lid. Refrigerate.

MEXICAN HOT SAUCE

Steps:

• 1. Combine olive oil, diced peppers, onions, celery, and garlic in a saucepan and cook on low until tender.
• 2. Add tomato sauce, ketchup, worcestershire sauce to the pepper mixture and simmer for about 5-10 minutes. It doesn't take long. Salt and pepper to taste
• 3. Serve immediately over your burgers or hot dogs, or refrigerate until ready. Best when heated thoroughly before serving. Store any leftovers in mason jars and freeze for another time.

MEXICAN STYLE HOT SAUCE

Steps:

• Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off.
• Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
• If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

AUTHENTIC MEXICAN HOT SAUCE

Steps:

• 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.