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.
Serves:
Ingredients
- 1guajillo chile,dried
- 1chile negro pepper,(pasilla) dried
- 2New Mexico chile pods,dried
- 1½cupswater,warm
- 2clovesgarlic,pressed
- 1tspground cumin
- 1tspsalt
- 1tspbrown sugar,packed
- 1tspwhite vinegar
Instructions
-
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 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.
-
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.
-
Use as desired and enjoy.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
