mexican hot sauce recipe. A delicious spicy tomato based table sauce.
So hot, but so good!
Homemade hot sauce is a common sight on dinner tables and restaurants across Mexico. It's easy to make your own, and you'll love the fresh taste of your own homemade hot sauce.
This recipe makes use of a really common technique in Mexican cooking, which is dry roasting or griddle roasting. The tomatoes in this recipe are first roasted or broiled. This intensifies their flavor and makes this sauce truly authentic Mexican. Mexican cooks will often dry roast things straight on the comal (like a heavy flat fry pan) but for this recipe you'll roast the tomatoes in the oven.
Homemade Mexican hot sauce
2 lbs tomatoes
2-10 Serrano chiles, depending on how hot you like it! (You can also use scotch bonets or habaneros or great little Thai bird chiles). You're going to blend this salsa, so start with a small amount of chile, and add more to taste if it doesn't have enough kick!
4 cloves garlic
About a half cup of white vinegar
Salt to taste
Pre- heat your broiler to high, arrange the tomatoes on a baking tray and place close to the heat source. If your using the big serrano chiles, add them to the oven as well to soften out their vegetal taste. If you're using the smaller Thai chiles or habenaros, then you don't need to bother.
Broil for about ten minutes, or until starting to blacken a bit, and bursting and shriveling.
Take out and wait for them to cool a bit. When you can handle them, slip of the blackened skins, and throw the meat into a blender. Add your garlic, chiles and vinegar to the blender and puree until smooth.
Add salt to taste and add more chile if it's not spicy enough for you. You can also add more vinegar if you think it needs to be more sour. The flavors here should be pretty robust, as you're only going to be adding a small quantity of it to your food.
This sauce will compliment any Mexican or Tex-Mex meal, and is best served as a table sauce, so people can spice up their food as they like.
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