Mexican Hot Pepper Sauce
November 23, 2011
"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.Recipe can be scaled back, these days I scale the recipe back or share."
- Serving Size: 1 (83.5 g)
- Calories 33
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 301.6 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 2 g
- Sugars - 4.9 g
- Protein - 0.5 g
- Calcium - 25.3 mg
- Iron - 0.1 mg
- Vitamin C - 9.3 mg
- Thiamin - 0 mg
Step by Step Method
Put ingredients through blender and put in sterilized bottles or jars
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose chili peppers, tomatoes, and banana peppers that are pickled in brine for the best flavor.
- Make sure to use sterilized bottles or jars to store the hot pepper sauce.
- For a milder version, replace the jalapeno peppers with milder peppers such as poblano peppers. This substitution will give the sauce a milder flavor and reduce the overall spiciness.
- Instead of pickled banana peppers, use pickled bell peppers. This substitution will add a sweeter flavor to the sauce and reduce the overall spiciness.
Spicy Mexican Hot Pepper Sauce Add 1/4 cup of cayenne pepper to the blender ingredients and blend until smooth. Increase the amount of jalapeno peppers to 6 ounces.
Smoky Chipotle Hot Pepper Sauce Add 1/4 cup of chipotle powder to the blender ingredients and blend until smooth. Increase the amount of jalapeno peppers to 6 ounces. Add 1 teaspoon of smoked paprika for a smoky flavor.
Mexican Street Corn: This Mexican-inspired side dish is a great way to enjoy the flavor of the Mexican Hot Pepper Sauce. The combination of grilled corn, mayonnaise, Cotija cheese, chili powder, lime juice, and of course, the Mexican Hot Pepper Sauce, create a delicious and spicy treat that is sure to please any crowd!
Chile-Lime Grilled Shrimp: This grilled shrimp dish is a great addition to any Mexican-inspired meal. The shrimp are marinated in a mixture of chili powder, lime juice, garlic, and olive oil, and then grilled until cooked through. The combination of the spicy chili powder and the tart lime juice creates a flavorful and delicious dish that pairs perfectly with the Mexican Street Corn.
Q: How much time does it take to make this sauce?
A: The time it takes to make this sauce depends on the size of your blender and the speed at which you can blend the ingredients. Generally, it will take around 20 minutes to prepare the ingredients and blend them into a sauce. The sauce should then be refrigerated for at least an hour before it can be served.
Q: What ingredients are needed to make this sauce?
A: This sauce requires garlic, olive oil, tomato paste, red pepper flakes, oregano, and salt. You will also need a blender to blend the ingredients together.
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The Aztecs were the first to make hot sauces from chile peppers, and it is believed that they used a variety of chiles, such as the Jalapeño, in their sauces.
The famous Mexican artist Frida Kahlo was known to enjoy spicy foods, and is said to have enjoyed a variety of hot sauces, including this Mexican Hot Pepper Sauce.