AUTHENTIC MEXICAN HOT SAUCE
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
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 STYLE HOT SAUCE
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
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 MEXICO GARDEN FRESH SALSA/HOT SAUCE
Make and share this Authentic Mexico Garden Fresh Salsa/Hot Sauce recipe from Food.com.
Provided by Culinary School Dro
Categories Sauces
Time 40m
Yield 4 Cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
- Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
- Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
- Place Tomatoes and Jalapenos into VitaMix or Blender.
- Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
- Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
- Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
- Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
- Cook salsa over medium heat for 10 minutes stirring frequently.
- Add Salt & Pepper to taste.
- Can be served warm with home made tortilla chips - refrigerate balance.
Nutrition Facts : Calories 53.7, Fat 3.6, SaturatedFat 0.5, Sodium 6, Carbohydrate 5.1, Fiber 1.4, Sugar 3, Protein 1.1
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- Valentina Hot Sauce. If you have ever stepped foot inside a Mexican restaurant, you have more than likely seen Valentina Salsa Picante. This family-owned business started in 1960 by the founder Don Manuel Maciel Mendez.
- Cholula Hot Sauce. Cholula is another staple when it comes to Mexican hot sauce. This hot sauce is made in Chapala, Jalisco with native árbol and pequin peppers.
- El Yucateco Hot Sauce. The next best Mexican hot sauce on the market is El Yucateco Hot Sauce. It receives its green color from the green habañero peppers.
- Salsa Búfalo Hot Sauce. Lomas de Chapultepec, Mexico, has been the home of the Salsa Búfalo Hot Sauce since 1933. Production still carries on to this day in the same city and is considered one of the oldest Mexican hot sauces on the market.
- Tapatío Hot Sauce. The consideration of calling this a Mexican hot sauce is sometimes iffy. The family that produced this hot sauce is from Guadalajara, Mexico, but it is currently produced in Vernon, California.
- Huichol Hot Sauce. Some may not know about the original development of the Huichol Hot Sauce, but in 1949 Roberto Lopez using empty Pacifico beer bottles as the original containers.
- La Guacamaya Mexican Hot Sauce. Coming in with a steep Scoville level of 8,400 SHUs, the La Guacamaya Mexican Hot Sauce was founded in 1948 in El Rosario, Sinaloa.
- Mayanik Mexican Hot Sauce. Mayanik was produced in the 1990s and the manufacturing plant can be found in Merida, Yucatan. This plant’s location leads towards the name as it was the place that the ancient Mayans once lived.
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