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An authentic mexican hot sauce is a versatile condiment that adds a vibrant kick and a deep, complex flavor to any dish. Unlike many hot sauces that rely on vinegar for their primary taste, this recipe focuses on the rich, smoky flavor of dried chilies. Making your own mexican hot sauce is a simple process that yields a superior product, allowing you to control the heat level and create a sauce that’s perfect for tacos, burritos, eggs, and more.
What is Mexican Hot Sauce?
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A mexican hot sauce is a spicy condiment that is a staple of Mexican cuisine. It is typically made from a base of rehydrated dried chilies, which gives the sauce a much deeper and more complex flavor than sauces made with fresh peppers alone. The most common chilies used include Arbol, Guajillo, and Ancho, each providing a different level of heat and a unique flavor profile. This type of hot sauce is known for its balance of heat and a robust, savory flavor, making it a perfect complement to a wide range of dishes.
Ingredients
For the Sauce
- 10-15 dried Arbol chilies (for heat)
- 4-5 dried Guajillo chilies (for flavor and color)
- 1/4 cup chopped yellow onion
- 2 cloves garlic, peeled
- 1/2 tsp salt
- 1 cup hot water
- 1 tbsp white vinegar or apple cider vinegar
For Garnish & Variations
- Fresh lime juice
- A pinch of sugar (optional)
- Smoked paprika (optional, for extra smokiness)
How to Make Mexican Hot Sauce
- Prepare the Chilies: Carefully remove the stems from the dried chilies. For a milder sauce, you can also remove the seeds. Place the chilies in a heat-safe bowl and cover with 1 cup of very hot water. Let them rehydrate for about 20 minutes, or until they are soft and pliable.
- Sauté Aromatics: While the chilies are rehydrating, heat a small amount of oil in a skillet over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until softened and fragrant.
- Blend the Sauce: Once the chilies are rehydrated, transfer them to a blender along with the hot water they were soaking in. Add the sautéed onion and garlic, salt, and vinegar. Blend on high until the mixture is completely smooth. You may need to scrape down the sides of the blender a few times.
- Strain and Simmer: For a smoother sauce, pour the blended mixture through a fine-mesh sieve into a small saucepan, using a spoon to press out all the liquid. Discard the solids. Bring the sauce to a low simmer over medium-low heat and cook for 5 minutes.
- Adjust and Store: Taste the mexican hot sauce and adjust the seasoning if needed. You can add more salt, a little sugar to balance the heat, or more vinegar for tang. Let the sauce cool completely before transferring it to an airtight bottle or jar.
Tips for the Perfect Mexican Hot Sauce
- Handle Chilies with Care: Wear gloves when handling dried chilies, especially Arbol chilies, as the oils can cause skin irritation.
- Rehydrate Properly: Rehydrating the chilies completely is crucial for a smooth and flavorful sauce.
- Customize the Heat: Adjust the ratio of Arbol to Guajillo chilies to control the heat level. More Arbols will make it spicier, while more Guajillos will give it a richer, milder flavor.
Conclusion
This mexican hot sauce is a simple yet rewarding recipe that provides a bold, authentic flavor to a wide variety of dishes. It’s a perfect way to add a bit of heat and depth to your meals.
Perfect Mexican Hot Sauce In Just 5 Easy Steps
A simple and authentic recipe for a Mexican hot sauce made with dried chilies for a rich, bold flavor.
Ingredients
For the Sauce
- 10-15 dried Arbol chilies for heat
- 4-5 dried Guajillo chilies for flavor and color
- 1/4 cup chopped yellow onion
- 2 cloves garlic peeled
- 1/2 tsp salt
- 1 cup hot water
- 1 tbsp white vinegar or apple cider vinegar
For Garnish & Variations
- Fresh lime juice
- A pinch of sugar optional
- Smoked paprika optional, for extra smokiness
Instructions
- Prepare the Chilies: Carefully remove the stems from the dried chilies. For a milder sauce, you can also remove the seeds. Place the chilies in a heat-safe bowl and cover with 1 cup of very hot water. Let them rehydrate for about 20 minutes, or until they are soft and pliable.
- Sauté Aromatics: While the chilies are rehydrating, heat a small amount of oil in a skillet over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until softened and fragrant.
- Blend the Sauce: Once the chilies are rehydrated, transfer them to a blender along with the hot water they were soaking in. Add the sautéed onion and garlic, salt, and vinegar. Blend on high until the mixture is completely smooth. You may need to scrape down the sides of the blender a few times.
- Strain and Simmer: For a smoother sauce, pour the blended mixture through a fine-mesh sieve into a small saucepan, using a spoon to press out all the liquid. Discard the solids. Bring the sauce to a low simmer over medium-low heat and cook for 5 minutes.
- Adjust and Store: Taste the mexican hot sauce and adjust the seasoning if needed. You can add more salt, a little sugar to balance the heat, or more vinegar for tang. Let the sauce cool completely before transferring it to an airtight bottle or jar.
Notes
This sauce can be stored in the refrigerator for up to 3 weeks.
