Spice Level: Feel free to experiment with different chile combinations to achieve your desired heat level. For a milder sauce, reduce the number of New Mexico chiles. For intense heat, add a few dried arbol chiles. Tangy Twist: For a brighter, tangier flavor, add the juice of 1 lime to the food processor during the final blending stage. Storage: Store the hot sauce in an airtight container in the refrigerator for up to 2 weeks. The flavors will meld and deepen over time.
Authentic Mexican Hot Sauce
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS33
Unleash the vibrant flavors of Mexico with this deeply satisfying hot sauce. Inspired by the 'earthy' blends found in authentic taco stands, this recipe is a labor of love, perfect for elevating everything from breakfast eggs to late-night tacos. Customize the heat and tang to your liking and prepare to be addicted!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Fiber0 g
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Protein0 g
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Sodium196 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Chiles: Remove the stems and seeds from the guajillo chile, pasilla chile, and New Mexico chile pods. (Prep time: 5 minutes)
02 Step
Recipe View Toast the Chiles: Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly browned and fragrant, about 2 to 3 minutes. Watch carefully to prevent burning.
03 Step
Recipe View Soak the Chiles: Transfer the toasted chile pods to a small bowl and pour 1.5 cups of warm water over them. Allow the chiles to soak until softened, about 40 minutes.
04 Step
Recipe View Extract the Pulp: Remove the guajillo and New Mexico chiles from the soaking water. Use a spoon to scrape the pulp from the skin, discarding the skin.
05 Step
Recipe View Blend the Sauce: Place the pulp of the guajillo chile and New Mexico chiles in a food processor, along with the pasilla chile and the water in which the peppers soaked. Puree until well combined.
06 Step
Recipe View Finish and Blend Again: Add the pressed garlic, ground cumin, salt, brown sugar, and white vinegar to the food processor. Puree the mixture until completely smooth.
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Zena Kris
Jun 7, 2025I added a lime, as suggested, and it really brightened up the flavors. I will definitely be making this again!
Dana Orn
Feb 23, 2025This sauce is incredible! I made a batch last week and it's already gone. The perfect balance of heat and flavor.
Devyn Lakin
Feb 23, 2025The toasting step is key! It really brings out the earthy flavors of the chiles.
Lavon Erdman
Feb 9, 2025Easy to follow recipe and the sauce is amazing. I used it on tacos, eggs, and even grilled chicken.