Red Hot Sauce

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.

Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water.

INSTRUCTIONS

1

– 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.

INSTRUCTIONS

2

– Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.

INSTRUCTIONS

3

– 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.

INSTRUCTIONS

4

– Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.

INSTRUCTIONS

5

– 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!

INSTRUCTIONS

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