Mexican Style Hot Sauce Recipes

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HOMEMADE RED HOT SAUCE



Homemade Red Hot Sauce image

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.

Provided by Mely Martínez

Categories     Salsas

Time 30m

Number Of Ingredients 12

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
1/3 cup white vinegar
1 teaspoon Mexican oregano
½ teaspoon ground Cumin
½ teaspoon thyme*
½ teaspoon marjoram
1 clove
6 peppercorns
Salt to taste

Steps:

  • 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!

Nutrition Facts : ServingSize 0.5 tbsp, Calories 4 kcal, Sodium 2 mg

MEXICAN STYLE HOT SAUCE



Mexican Style Hot Sauce image

I moved to Texas from Michigan some years ago, and really loved the hot sauce that comes with the tortilla chips at any Mexican restaurant down here. This is a take from a recipe a work-friend gave me. It's great, this is also what I use on my Cilantro Salmon. Recipe can also be easily doubled if you're having guests. Also, recipe is really to taste. Once you get to the last steps, use as much or as little cilantro, salt and lime juice as you like. If you prefer less garlic, use less.

Provided by SabrinaFree

Categories     Sauces

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans fire-roasted diced tomatoes
1/2 yellow onion, rough chopped
5 -7 garlic cloves, peeled
3 -5 fresh jalapenos, whole
fresh serranos, whole
2 limes
1/2 bunch cilantro, rough chopped
salt

Steps:

  • Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off.
  • Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!

Nutrition Facts : Calories 31.6, Fat 0.2, Sodium 179.8, Carbohydrate 8, Fiber 1.8, Sugar 3.7, Protein 1

AUTHENTIC MEXICAN HOT SAUCE



Authentic Mexican Hot Sauce image

This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.

Provided by Nyteez.com

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 ½ cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar

Steps:

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

Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g

MEXICAN HOTDISH



Mexican Hotdish image

This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.

Provided by Cornpop

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 small onion, diced
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
½ teaspoon ground cumin
1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
2 cups shredded Cheddar cheese
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
  • Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g

TEX-MEX HOT SAUCE



Tex-Mex Hot Sauce image

Make and share this Tex-Mex Hot Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 15m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 12

1 (6 ounce) can tomato paste (or no salt added tomato paste)
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapenos, sliced
1 tablespoon chili powder
1 tablespoon dried onion flakes
2 teaspoons salt (or salt substitute)
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
1 dash garlic powder

Steps:

  • Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
  • Add the remaining ingredients and stir until combined.
  • Heat mixture over medium high heat until it begins to boil.
  • Continue to cook for about 3 minutes, stirring often.
  • Remove from heat.
  • When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
  • If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
  • When sauce has cooled sufficiently poured it into a sealed container and refrigerate.

MEXICAN-STYLE TOMATO SAUCE



Mexican-Style Tomato Sauce image

Categories     Sauce     Blender     Onion     Tomato     Quick & Easy     Jalapeño     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

a 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

Steps:

  • In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.

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