mexican hot chili sauce recipe

Written ByJenny Smyth Posted on
mexican hot chili sauce recipe
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The Best mexican hot chili sauce recipe

I’ve been making this Mexican hot chili sauce recipe for years, and it’s always a hit with my family and friends. The dish has its roots in Mexican cuisine, where chili peppers are a staple ingredient.

This recipe is a variation of the traditional salsa roja, made with dried arbol peppers, garlic, and spices. The heat level can be adjusted to suit your taste by using more or fewer peppers.

I love how the flavors meld together, creating a rich and slightly smoky taste experience. My kids adore this sauce on their tacos and nachos, and it’s a staple at our family gatherings.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I’ve experimented with different types of chili peppers, but the arbol peppers give it a unique flavor that’s hard to replicate with other varieties.

Mexican Hot Chili Sauce

Mexican Hot Chili Sauce

4.6 from 563 votes

This fiery Mexican hot chili sauce delivers intense heat and deep, smoky flavor. It is perfect for adding a kick to tacos, enchiladas, or grilled meats.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 2 cupsCuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Sauce

6 dried guajillo chilies, stems and seeds removed
4 dried arbol chilies, stems removed
2 dried chipotle chilies, stems removed
2 cups hot water
3 cloves garlic, peeled
1/2 medium white onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1 tablespoon vegetable oil
1 tablespoon apple cider vinegar

👨‍🍳Directions

1Place the guajillo, arbol, and chipotle chilies in a small saucepan and cover with 2 cups of hot water.
2Bring to a simmer over medium heat, then reduce heat to low and let the chilies soak for 10 minutes until they are soft and pliable.
3Transfer the softened chilies and 1 cup of the soaking liquid to a blender.
4Add the garlic, onion, cumin, oregano, and salt, then blend on high for 2 minutes until the mixture is completely smooth.
5Place a fine mesh strainer over a bowl and pour the blended chili mixture through it, pressing with a spatula to extract all the liquid.
6Discard the solids left in the strainer.
7Heat the vegetable oil in a medium skillet over medium heat until it shimmers.
8Pour in the strained chili sauce and cook for 5 minutes, stirring frequently, until the sauce thickens slightly and darkens in color.
9Remove the skillet from heat and stir in the apple cider vinegar.
10Taste the sauce and adjust salt if needed, then let it cool completely before transferring to a jar.
11The sauce will keep in the refrigerator for up to 2 weeks.

🔧Equipment

Small saucepan
Blender
Fine mesh strainer
Medium skillet
Spatula
Measuring spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 3g

📝Notes

For a milder sauce, reduce the number of arbol chilies. Wear gloves when handling dried chilies to avoid skin irritation. This sauce can be stored in an airtight container in the refrigerator for up to two weeks.

Watch Video Of How Mexican Hot Chili Sauce Works

This Mexican hot chili sauce recipe is perfect for any occasion, whether you’re hosting a family gathering or just want to spice up your weekly meals.

It’s incredibly versatile and can be used as a dip, marinade, or served alongside your favorite dishes.

The best part is that it’s easy to make in large batches and stores well for future use.

❓ Frequently Asked Questions About Mexican Hot Chili Sauce

1. What type of chili peppers should I use for this recipe?

You can use either fresh or dried arbol peppers for this recipe. If using fresh peppers, make sure to dry them in the oven or sun before using them. If using dried peppers, rehydrate them in water before proceeding with the recipe.

2. Can I adjust the heat level of the sauce?

Yes, you can adjust the heat level by using more or fewer peppers. If you prefer a milder sauce, use fewer peppers or omit some of the seeds for less heat.

3. How do I store the sauce?

Store the sauce in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.

4. Can I use this sauce as a marinade?

Yes, you can use this sauce as a marinade for meats or vegetables before grilling or roasting.

5. Is this sauce suitable for vegetarians?

Yes, this sauce is vegetarian-friendly and does not contain any animal products.

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