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Authentic Mexican Hot Sauce

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."
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Ingredients

1 h 10 m servings 5 cals
Original recipe yields 12 servings (12 ounces)

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Directions

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  • Prep

  • Ready In

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

Nutrition Facts


Per Serving: 5 calories; 0.1 g fat; 1 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 196 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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 hea...

Most helpful critical review

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 i...

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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 hea...

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.

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 i...

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 happ...

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

I was very disappointed in this sauce. It was very bitter and not at all like the sauce served at Mexican fast food places.