Mexican Hot Pepper Sauce Recipes
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 HOT PEPPER SAUCE
This is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working at the pyramid site near Mexico City. Being the great cook he was he came back with some exceptionally good recipes, this one being one of my favorites. Having been Metric for so many years I am going with 32 ounces in the pickle jar size. Original recipe calls for two # 3 cans of tomatoes - since the converter varies for the number three can I am inclined to with the #3 can being equivalent to four cups. More tomatoes can be used if one so desires. Have wonderful memories of that long ago outdoor breakfast served in a a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to give those scrambled eggs a breakfast to remember! Great over eggs, on chicken wings, if you love hot sauce you'll be wanting to make this one!
Provided by Gerry
Categories Low Protein
Time 10m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 6
Steps:
- Put ingredients through blender and put in sterilized bottles.
- Refrigerate.
- Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
Nutrition Facts : Calories 35.9, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.7, Fiber 2.4, Sugar 4.3, Protein 1.7
HOT PEPPER SAUCE - A TRINIDADIAN STAPLE
Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!
Provided by Trini
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 100
Number Of Ingredients 12
Steps:
- Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 0.7 g, Fat 0.4 g, Fiber 0.1 g, Protein 0.2 g, Sodium 70.1 mg, Sugar 0.4 g
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