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A bowl of homemade mexican hot sauce and tortilla chips
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5 from 2 votes

Ron's Afterburner Mexican Hot Sauce

An easy, authentic homemade Mexican hot sauce inspired by West Coast favorite Pico Pica. This versatile sauce delivers complex flavor and customizable heat - perfect for tacos, eggs, chips, and more!
Course Appetizer
Cuisine Mexican
Diet Gluten Free, Vegan
Keyword condiment, customizable heat, Homemade, hot sauce, Salsa, Spicy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 53kcal
Author Stephanie Manley

Ingredients

  • 2 cups dried red chili peppers, sliced in half with seeds
  • 1/4 cup dried onion flakes
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 4 tablespoons white vinegar
  • 2 cups water
  • 16 ounces tomato sauce

Instructions

  • Make sure the red chili peppers are the hot dried type with stems removed.
  • Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool.
  • Place in blender and add tomato sauce. Blend until smooth.

Recipe Tips

  • You can modify this salsa by adding some sliced green onions or even finely minced white onion
  • Want the sauce spicier? You can add some pickled or fresh jalapenos to this recipe.
Thanks to Columbamio for sharing this hot sauce recipe.

Nutrition

Calories: 53kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1217mg | Potassium: 491mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 10.6mg | Calcium: 47mg | Iron: 2.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!