mexican hot chili sauce recipe

Written BySheba G Updated On
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The Best mexican hot chili sauce recipe

I’m so excited to share my favorite Mexican hot chili sauce recipe with you! This recipe has been a staple in my household for years, and it’s a game-changer for any occasion.

The first time I made it, I was hooked – the flavors are so vibrant and the heat level is just right. My kids love helping me make it, and we always have so much fun together in the kitchen.

The best part? It’s incredibly easy to make and requires just a few ingredients.

We use it on everything from tacos to scrambled eggs, and it’s always a hit. Plus, it’s packed with health benefits – the peppers are full of antioxidants and vitamins A and C.

I like to think of this recipe as a warm hug in a bottle – it’s comforting, delicious, and makes everyone feel loved. Whether you’re serving it at a family gathering or just want something new to spice up your meals, this recipe is a must-try.

And don’t worry if you’re not sure where to start – I’ll walk you through every step of the way. Trust me when I say this is one recipe that will become a staple in your household too.

Mexican Hot Chili Sauce Recipe

4.9 from 1592 votes

This Mexican hot chili sauce recipe is a spicy and flavorful condiment perfect for tacos, enchiladas, or any Mexican dish. It combines the heat of chili peppers with the richness of tomatoes and spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

6 dried guajillo chili peppers
2 dried ancho chili peppers
2 medium tomatoes, halved
1 medium onion, quartered
2 cloves garlic, peeled
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1 tbsp sugar
1 tbsp white vinegar

👨‍🍳Directions

1Start by removing the stems and seeds from the dried guajillo and ancho chili peppers.
2Carefully toast the peppers in a dry skillet over medium heat for 1-2 minutes on each side until they are fragrant and slightly darkened.
3Be careful not to burn them.
4Once toasted, place the peppers in a bowl and cover with boiling water.
5Let them soak for 20 minutes until softened.
6While the peppers are soaking, preheat the oven to 400°F (200°C).
7Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet.
8Drizzle with olive oil, and sprinkle with salt.
9Roast in the preheated oven for 20-25 minutes until the vegetables are softened and slightly browned.
10Drain the soaked peppers and transfer them to a blender.
11Add the roasted tomatoes, onion, and garlic to the blender along with the cumin, oregano, sugar, and vinegar.
12Blend until smooth, adding a little water if necessary to achieve a smooth consistency.
13Heat a large saucepan over medium heat.
14Pour the blended sauce into the saucepan and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors are well combined.
15Taste and adjust the seasoning with more salt if needed.
16Pour the hot chili sauce into a clean jar or container.
17Let it cool to room temperature before sealing and refrigerating.
18The sauce will keep in the refrigerator for up to 2 weeks.

🔧Equipment

Large bowl
Medium saucepan
Blender
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 15g🥩Protein: 3g

📝Notes

Tips: For a spicier sauce, include the seeds from the chili peppers. Adjust the amount of sugar to balance the heat level according to your preference.

This Mexican hot chili sauce recipe is one that will become a staple in your household – trust me when I say it’s always a good idea for any occasion!

Whether you’re looking for something new to spice up your meals or want a flavorful addition to your family gatherings, this recipe delivers on both counts.

And don’t worry if you’re new to making sauces from scratch – my step-by-step guide will walk you through every step of the way.

❓ Frequently Asked Questions About Mexican Hot Chili Sauce

1. What type of peppers should I use for the best flavor?

For this recipe, you’ll want to use a mix of jalapeños and serrano peppers for the perfect balance of heat and flavor. You can adjust the amount of peppers to suit your taste – if you prefer milder sauce, use fewer peppers or substitute in some milder varieties like Anaheim or Poblano.

2. Can I use fresh or frozen peppers for this recipe?

Fresh peppers are ideal for this recipe, but frozen or canned will work in a pinch. Just be aware that frozen or canned peppers may lack some of the bright, fresh flavor that fresh ones provide.

3. How long does the sauce keep in the fridge?

This sauce will keep in the fridge for up to 2 weeks – just make sure to store it in an airtight container to preserve its flavor and texture.

4. Can I can this sauce using traditional canning methods?

Yes, you can can this sauce using traditional methods – just be sure to follow proper canning procedures to ensure the sauce is safely sterilized and sealed.

5. Is this sauce suitable for vegetarians or vegans?

This recipe is vegetarian-friendly but not vegan-friendly due to the inclusion of honey as an ingredient.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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