Mexican Hot Sauce Recipe

Mexican Hot Sauce Recipe

How To Make Mexican Hot Sauce

Amp up your favorite tacos with a dash of this smoky Mexican hot sauce, made with guajillo chile, pasilla pepper, and chili pods, for a burst of flavors.

Preparation: 20 minutes
Cooking: 3 minutes
Soak Time: 40 minutes
Total: 1 hour 3 minutes



  • 1guajillo chile,dried
  • 1chile negro pepper,(pasilla) dried
  • 2New Mexico chile pods,dried
  • cupswater,warm
  • 2clovesgarlic,pressed
  • 1tspground cumin
  • 1tspsalt
  • 1tspbrown sugar,packed
  • 1tspwhite vinegar


  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 for about 2 to 3 minutes until lightly brown. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak for about 40 minutes.

  3. Remove the guajillo and New Mexico chiles from the water.

  4. 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.

  5. 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.

  6. Use as desired and enjoy.


  • Calories: 104.99kcal
  • Fat: 1.35g
  • Saturated Fat: 0.19g
  • Monounsaturated Fat: 0.48g
  • Polyunsaturated Fat: 0.40g
  • Carbohydrates: 22.69g
  • Fiber: 4.60g
  • Sugar: 12.20g
  • Protein: 3.84g
  • Sodium: 1843.14mg
  • Calcium: 93.10mg
  • Potassium: 611.40mg
  • Iron: 3.55mg
  • Vitamin A: 72.14µg
  • Vitamin C: 229.75mg
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