Tex Mex Hot Sauce Recipes

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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.

SMOKY TEX-MEX BARBECUE SAUCE



Smoky Tex-Mex Barbecue Sauce image

This is one of the best barbecue sauces I have tasted in a long time. It can be used as a marinade, a basting sauce and a dipping sauce. I used it for pork ribs but it would be good with chicken, too.

Provided by Irmgard

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 14

2 teaspoons vegetable oil
2 garlic cloves, minced
1/3 cup onion, minced
3/4 cup ketchup
1/3 cup water
2 tablespoons cider vinegar
4 teaspoons brown sugar, packed
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon liquid smoke

Steps:

  • In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
  • Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
  • Reduce the heat and simmer until slightly thickened, about 3 minutes.
  • Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

WINNING TEX-MEX PARTY WINGS



Winning Tex-Mex Party Wings image

It's just not a party without wings. Give these Tex-Mex chicken wings a try, using Old El Paso™ chicken taco seasoning mix and a green hot sauce-ranch mixture for dipping. Game day has never tasted so good.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 24

Number Of Ingredients 7

1/2 cup ranch dressing
1 tablespoon green hot sauce
1/3 cup Gold Medal™ all-purpose flour
2 packages (0.85 oz each) Old El Paso™ chicken taco seasoning mix
3 lb chicken wingettes and drummettes, patted dry
1/2 cup butter, melted
1 teaspoon finely chopped fresh cilantro leaves, if desired

Steps:

  • Heat oven to 425°F. Line 18x12-inch rimmed sheet pan with foil. Place rack on top of foil. Spray rack and foil generously with cooking spray. In small bowl, stir together ranch dressing and hot sauce; cover and refrigerate.
  • In gallon-size resealable food-storage plastic bag, mix flour and taco seasoning mixes. Add chicken to bag; seal, and shake to coat chicken. Place in single layer on rack. Discard any remaining flour mixture. Brush both sides of chicken with melted butter.
  • Bake 25 minutes. Turn chicken. Bake 18 to 22 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Transfer to serving platter, and sprinkle with cilantro. Serve with dressing.

Nutrition Facts : Calories 120, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

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