Mexican Hot Sauce is a flavorful addition to many dishes. It’s spicy, tangy, and perfect for adding a kick to your meals. Making your own hot sauce at home is easier than you think. With just a few ingredients, you can create a delicious sauce that’s sure to impress your friends and family.

Why Make This Recipe

Why should you make Mexican Hot Sauce? First, making your own sauce allows you to control the flavors and heat level. You can adjust it to your taste. Additionally, this recipe uses dried chiles that are packed with flavor and nutrients. Plus, it’s a fun project that can be enjoyed by everyone in the kitchen!

How to Make Mexican Hot Sauce

Ingredients:

• 1 dried guajillo chile
• 1 dried chile negro (pasilla) pepper
• 2 dried New Mexico chile pods
• 1 ½ cups warm water
• 2 cloves garlic, pressed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon packed brown sugar
• 1 teaspoon white vinegar

Directions:

1. Remove the 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 the chiles to soak for 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, and vinegar. Puree the mixture until smooth.

How to Serve Mexican Hot Sauce

Mexican Hot Sauce is versatile! Use it to spice up tacos, enchiladas, or grilled meats. You can also add it to soups or stews for an extra layer of flavor. Drizzling a bit over your favorite dishes can elevate your meals to a whole new level.

How to Store Mexican Hot Sauce

Store your homemade Mexican Hot Sauce in an airtight container in the refrigerator. It will keep for about 2 to 3 weeks. If you’d like to keep it longer, consider freezing it in ice cube trays. This way, you can have a quick, flavorful addition to your dishes whenever you need it!

Tips to Make Mexican Hot Sauce

• Adjust the heat: If you like it spicier, try adding more New Mexico chiles or other hotter varieties.
• Experiment with flavors: Feel free to add other ingredients like lime juice or herbs for more complexity.

Variation

You can easily make this hot sauce your own! Consider adding different types of peppers, such as chipotle for smokiness, or even fruits like mango for a sweet twist.

FAQs

1. Can I use fresh chiles instead of dried?
Yes, but keep in mind that fresh chiles will alter the flavor and texture of the sauce. You may need to adjust the water content as well.

2. How can I reduce the heat of the sauce?
To lower the heat, use fewer hotter chiles or add more brown sugar to balance the spiciness.

3. Is this sauce gluten-free?
Yes, this Mexican Hot Sauce recipe is gluten-free. All the ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.

Enjoy crafting your own Mexican Hot Sauce! It’s not just a condiment; it’s an experience that brings flavor to every meal.

Mexican Hot Sauce

A flavorful and spicy hot sauce perfect for adding a kick to tacos, enchiladas, grilled meats, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 53 minutes mins

Servings: 10 servings

Course: Appetizer, Condiment

Cuisine: Mexican

Calories: 5

Ingredients Method Notes

Ingredients

  

Chile Ingredients

• 1 piece dried guajillo chile Remove stems and seeds
• 1 piece dried chile negro (pasilla) pepper Remove stems and seeds
• 2 pieces dried New Mexico chile pods Remove stems and seeds
• 1.5 cups warm water For soaking the chiles

Flavoring Ingredients

• 2 cloves garlic, pressed Add for flavor
• 1 teaspoon ground cumin For seasoning
• 1 teaspoon salt To taste
• 1 teaspoon packed brown sugar Balances the spice
• 1 teaspoon white vinegar Adds tanginess

Method

 

Preparation

1. Remove the stems and seeds from the guajillo chile, pasilla chile, and 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.
3. Transfer the toasted chile pods to a small bowl and pour the warm water over them. Allow the chiles to soak for about 40 minutes.

Blending

1. Remove the guajillo and New Mexico chiles from the water, and use a spoon to scrape the pulp from the skin. Discard the skin.
2. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the soaking water.
3. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, and vinegar, and puree the mixture until smooth.

Notes

Store your homemade Mexican Hot Sauce in an airtight container in the refrigerator for 2 to 3 weeks, or freeze it in ice cube trays for longer storage.