In Mexico, the bottled hot sauce is used every day to spice up street fares such as potato chips, fruit cocktails, popcorn, and other fried foods sold as snacks in plastic bags. It is also used in some seafood cocktail preparations and alcoholic drinks.
Homemade Red Hot Sauce
Even though nowadays there are many bottled salsas on the market, some street vendors still make their own salsa, and they know their customers and how spicy and flavorful they like their salsa. Some street vendors are very proud of their salsa creations and take it as something that distinguishes the products they sell from others.
In my case, I like to make my own sauce to recreate the flavors of the snacks and late-night street food offered in my hometown. It is a very common sauce offered as a topping at the stands that sell a type of spicy fritters called “churritos” (not to be confused with “churros”). It is also used for subs or hard-roll sandwiches.
How to make Red Hot Sauce Recipe
- 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.
- 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.
- 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 Red Hot Sauce recipe
Ingredients
- 20 Arbol peppers About 10 grams, seeds removed*
- 3 Guajillo peppers About 15 grams, deveined and seeds removed
- 2 garlic cloves
- 3 cups of water
- ⅓ cup white vinegar
- 1 teaspoon Mexican oregano
- ½ teaspoon ground Cumin
- ½ teaspoon thyme*
- ½ teaspoon marjoram
- 1 clove
- 6 peppercorns
- Salt to taste
Instructions
- 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!
Notes
Nutrition
Buen Provecho!
Mely Martínez,
For the glass bottles, check this link: HERE
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Anonymous
I can't wait to try this! I also like the spicy green sauce that I had in Mexico. Its so hot, I used tiny drops on my tortilla-but oh so good. When there is snow and cold here in Ohio, I can't wait to return to lovely Mexico:)
Praying citizens there don't think us all responsible for the incoming government.
Dean
Only a true cuck could bring politics into a hot sauce recipe
Nathan Allen
Where did you get the awesome bottle to put it in?
mmartinez
Hello Nathan,
I found it at Hobby Lobby store, but you can also look at Michaels stores. They sell different sizes.
Chris
Pinning this one, I've never made my own hot sauce despite the fact that I have EVERYTHING I need to make this in my kitchen right now.
loves2spin
This looks and sounds wonderful! Where do I buy the peppers?
mmartinez
Hello Yolanda,
Now almost every Walmart store sells dried peppers. If you don't find them there, check this link:http://amzn.to/2ilptRv
Gina Hernandez
Hola Mely,
Soy Gina, una mexicana que lleva mas de 10 años fuera de México. Sólo quería escribirte para darte las gracias por éste blog y por todas las recetas que compartes con nosotros. No solo son deliciosas sino también me han servido para saber los nombres de los productos tipicos mexicanos en ingles!
Muchas gracias!!
Saludos!
Unknown
about how many ounces does the recipe make?
mmartinez
Hello,
About 10.3 fluid ounces. (1 1/3 cup)
Steve
Try reading the recipe first....
onevoiceamongmany
Ooooh, it looks like a yummy recipe. I can't wait to make it and have my hubby singing praises to his awesome wife, lol! Gracias, Mely.
Jim Cunningham
I'd like to make about a gallon of this. Do you just multiply everything out til you get to the right amount since your recipe makes about 10 ozs?
mmartinez
Hello Jim,
You are right, I will only reduce the amount of vinegar a little bit. But that will be a personal taste.
Mike Hansberger
I just made this hot sauce and it turned out very nicely. I have been interested in making my own staple items so was excited to find this recipe. I only seeded about ½ the chiles so it has a nice sweat breaking heat to it but most importantly a fantastic flavor as well.
For the record I have made many of your recipes and have found everything I have made to be quite delicious.
mmartinez
Hello Mike,
Thank you for trying the recipe for the Hot Sauce. Happy to know you like it!
Anthony Solimini
I love this. But I need recipes that use this sauce. What it really use for? Directly on food? Please help!
Mely Martínez
Hello,
Yes, it is used directly on the food.
James
Super happy with this recipe! I went with arbols alone (with seeds) and upped the garlic. It makes for a nice flavor with a bit of a kick.
I’m going to make a triple batch next time!
Roberto
This looks amazing and can’t wait to try it. The 10th item down the list it says simply “1 clove” is that the Christmas spice clove? I’ve only found these ground. Once I figure this part out I’m going for it!
Mely Martínez
Hello Roberto,
Yes, it is the clove spice, you can just add a pinch of that ground clove spice. If you don't have it, skip it.
Kim
Could you suggest how to broaden the flavor of this recipe? Maybe a broth or a fruit juice in place of some of the water?
Mely Martínez
Hello Kim,
That will be your personal choice, you can add broth or pineapple juice.
Leif
This recipe is the closest we've found to duplicating our favorite local Mexican restaurants (Sanchez Taqueria in Tigard, OR). Do you know of a good way to thicken it up a bit? Thanks.
Mely Martínez
Hello Leif,
Reduce the amount of liquid.