Mexican Hot Pepper Sauce

36
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"Hotter than any hot pepper sauce I have made and one we've enjoyed for years. The recipe shared by a family member, a geologist at the pyramid site near Mexico City. Being an awesome cook he came back with some exceptionally good recipes, this one being one of my favorites. Have wonderful memories of that long ago outdoor breakfast served in a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to make the 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."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (83.5 g)
  • Calories 55.5
  • Total Fat - 2.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 20.9 mg
  • Sodium - 539.3 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.3 g
  • Protein - 3.1 g
  • Calcium - 32.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0 mg

Step 1

Put ingredients through blender and put in sterilized bottles or jars

Step 2

Refrigerate

Tips & Variations


No special items needed.

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