Tex Mex Hot Sauce Recipes

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.

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.

Steps:

• Whisk ingredients together until smooth.
• Brush on meats, turning frequently, during last 20 minutes of cooking.

Steps:

• Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
• Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!

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.

Steps:

• In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
• Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
• Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
• Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
• Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.