Ingredients for Ron S Afterburner Mexican Hot Sauce
- 1 cup dried red chili peppers (such as ancho or guajillo), rehydrated
- Carrot
- Dried Onion Flakes
- Salt
- Cumin Powder
- Oregano
- Chili Powder
- Paprika
- White Vinegar
- Water
- Tomato Sauce
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How to Make Ron S Afterburner Mexican Hot Sauce
- Step 1: If using dried chilies, rehydrate them in hot water for at least 30 minutes, or until softened. Drain and remove stems.
- Step 2: Combine all ingredients (except oil) in a blender or food processor and blend until smooth. For a chunkier sauce, pulse until desired consistency is reached.
- Step 3: Slowly drizzle in the oil while blending, until desired consistency is achieved.
- Step 4: Taste and adjust seasoning as needed. Add more chilies for extra heat, or more lime juice for acidity.
- Step 5: Transfer the hot sauce to a sterilized jar or container. Refrigerate for at least 24 hours to allow flavors to meld. This will also improve the consistency.
- Step 6: Enjoy your homemade Ron S Afterburner Mexican Hot Sauce on tacos, eggs, burritos, or anything that needs a fiery kick!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
78g
Fat
1g
Carbs
11g
