• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×

You are here: Home » Recipes » Salsas

Homemade Red Hot Sauce

Published: Jan 4, 2017 · Updated: Aug 14, 2019 by Mely Martínez

JUMP TO RECIPE

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

Homemade Red Hot Sauce recipe

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.

Homemade Red Hot Sauce, Learn how to do make it today.

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

JUMP TO FULL INSTRUCTIONS

Homemade Red Hot Sauce recipe, step by step instructions with photos of the process.

DIRECTIONS:

Homemade Red Hot Sauce recipe, quick and easy
  • 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.
Homemade Red Hot Sauce recipe, This recipe is done in minutes!
  • 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.
Homemade Red Hot Sauce recipe

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!

Buen Provecho!

Mely Martínez,

For the glass bottles, check this link: HERE

Leave a comment and share your experience with the recipe.
If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.

More recipes:
Piquin Pepper Salsa
Beef Tongue in Salsa Verde

Homemade Red Hot Sauce

Mely Martínez
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. I hope you enjoy this delicious recipe.
4.68 from 28 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salsas
Cuisine Mexican
Servings 21 Tbs (1-⅓ cup)
Calories 4 kcal

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

*You can adjust the spiciness of the sauce according to your personal taste; Arbol peppers are hot, while guajillo peppers are very mild.
** If you don’t have the thyme and marjoram, you can still have a great salsa by just using the cumin and oregano.
You will need glass bottles.

Nutrition

Serving: 0.5tablespoonCalories: 4kcalSodium: 2mgPotassium: 18mgVitamin A: 260IUVitamin C: 0.5mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!
  • Cod Crispy Fish Tacos [Pescadillas]
  • Fresh Salsa Roja- Raw Red Salsa
  • Chipotle Salsa Recipe
  • Chile de Arbol Salsa
« Atole de Naranja
Mexican Pork Carnitas Torta »

Reader Interactions

Comments

  1. jay

    October 03, 2021 at 5:01 am

    is there a name for this sauce other than red hot sauce? thanks love it by the way

    Reply
    • Mely Martínez

      October 03, 2021 at 10:41 am

      Hola Jay,
      We mostly call it "salsa embotellada' bottle salsa.

      Reply
    • Jeremy Roxburgh

      May 17, 2022 at 6:09 pm

      Hello,
      Please forgive me. When it comes to the peppers are the to be fresh or dried?

      Reply
      • Mely Martínez

        May 18, 2022 at 6:40 pm

        Hello Jeremy,
        They are dried peppers.

  2. May

    July 26, 2021 at 9:51 pm

    5 stars
    Just made this and OMG amazing! Thanks!

    Reply
    • Mely Martínez

      July 27, 2021 at 3:07 pm

      Hello May,
      Thank you for trying the recipe for the Red Hot Salsa. It is glad to know you like it!

      Reply
« Older Comments

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Chipotle Shrimp Tacos
  • Taco Toppings
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad (Ensalada de Pollo)
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN