Why is it real Mexican hot sauce? Because I asked the cook for the recipe when vacationing in Mexico!
She provided it in Spanish. But lucky for us, my Spanish is weak but I know just enough to interpret.
It was so delicious, I just had to ask for it. I am so glad I did because it was very easy to make and replicate. Tastes just like it did in Mexico.
This isn’t salsa. Not a chunky clumpy dip. This is hot sauce. Meant as a splash of heat and flavor on your food. Great on tacos.
Or my favorite way to have it in Mexico, on eggs. Smothered. Yeah, I’m no pansy. I like it heavy and hot.
Since hot sauce is something most people use delicately, this recipe makes about a cup. If you like massive amounts like me, double it.
So here’s what you need:
3 Chiles (I used Serrano here)
1 Garlic Clove
First step: chop it all up. Doesn’t have to be perfect or finely chopped. Just a quick chop because it will all be pureed in a blender later.
Next dump all 4 ingredients in a sauce pan and cook on high heat for 20 minutes. Stir every few minutes.
After it’s done cooking add:
1/4 cup water
1/2 teaspoon salt
Throw it all together in a blender on medium for 1 minute.
It tastes so intense and fresh, I won’t buy store bought again.