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mexican hot sauce recipe. A delicious spicy tomato based table sauce.

Updated on May 17, 2007

So hot, but so good!

photo credit: gastronomydomine.com
photo credit: gastronomydomine.com
photo credit: photo bucket.com
photo credit: photo bucket.com
photo credit: ranchogordo.com
photo credit: ranchogordo.com

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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    • Vacation Trip profile image

      Susan 

      5 years ago from India

      I love this tomato sauce recipe. Thanks for sharing.

    • profile image

      Lisa 

      6 years ago

      My family and I love this recipe. Roasting the tomatoes and serrano peppers really gives it a great taste. I added a bit of chopped cilatro just before the last few seconds of blending, and it really added to the flavor.

    • profile image

      John Star 

      7 years ago

      Had an over abundance of tomatoes, as well as serranos, and anaheims from the garden. This put them to great use.

      Thanks for a great recipe.

    • profile image

      Scorpion Bay Hot Sauce 

      8 years ago

      Great hot sauce recipe kinda like a homemade "El Pato" type sauce!

    • profile image

      garrett 

      8 years ago

      its really dude

    • profile image

      Tristan  

      8 years ago

      That's reqally good to know

    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      Hi Andy, this will last for a few days in the fridge. you can also freeze it for longer storage. if you freeze it though, after defrosting give it a quick blast in the blender, as it tends to separate and the blending remixes it.

    • profile image

      Andy 

      8 years ago

      Very good recipe, without boiling how long can you store

    • John D Lee profile imageAUTHOR

      John D Lee 

      10 years ago

      Thanks for the feedback Art - I hope that you get the result you're looking for with less vinegar.

    • profile image

      Art Vandaley 

      10 years ago

      I find your recipes are usually very good, but I must say this one is not one of my favorites. I think there is too much vinegar. To each is own I guess. I plan on trying again with only about an 1/8 of a cup.

    • John D Lee profile imageAUTHOR

      John D Lee 

      11 years ago

      Thanks for the coment

      I think that it is a great idea to keep tasting as you go, and the amount of vinegar will vary depending on the acidity of the tomatoes, as well as your own personal taste.

      I know what you mean about the "vegetal" taste of the green chillis, although I don't find that I get that when I use the small bird chillis. You can either oven roast them, or just dry roast them on a hot gridle, and that will help a lot to get rid of that raw vegetabley taste.

      Let me know how it goes without the seeds.

      thanks,

      John

    • profile image

      Dan 

      11 years ago

      This is excellent. I think half a cup is ever so slightly too much vinegar, so I encourage people to add the vinegar slowly, while tasting. In one version I used bird's eye chillies including the seeds, and it tasted quite "green", like eating a plant. Perhaps next time I will take the seeds out first.

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