Homemade Mexican Restaurant Hot Sauce

30 Jun

You know how every Mexican restaurant (at least here in San Diego) has it’s own yummy hot sauce?  Typically there will be a salsa bar with pico de gallo and red and green hot sauce, sometimes onion and cilantro, etc.  It’s different at every restaurant, but always spicy and flavorful, adding a kick to burritos, tacos, eggs…  Whatever.

The only thing is – I make a lot of Mexican food at home.  And earlier this week I was making “carnitas” in my crock pot.  I decided to make some hot sauce of my own to go with.  We had some hot peppers from a plant one of hubby’s students gave him (they all matured at once, within a few days of his getting the plant, and we ended up drying them out).  I think they’re a type of jalapeno, but they don’t actually specify on the tag (they’re some sort of hybrid).

This is so good – fresh and spicy and incredibly flavorful.  Very different from anything you’d find in a jar.  And so very easy!    You could use fresh tomatoes if you have them, but make sure that they’re very tomato-ey (not the watery grocery store ones, please!).

Elisa’s Homemade Mexican Restaurant Hot Sauce

  • 1/2 small onion, diced
  • 2-4 cloves garlic, crushed
  • 1-2 ripe hot peppers, fresh or dried (obviously how many you use depends on how hot you want the hot sauce; start with a little bit and add as necessary)
  • 1/2 large sweet bell pepper, diced
  • 1 can (14-15 oz) diced tomatoes in juice
  • handful of fresh parsley or cilantro (I used parsley because my body can’t take cilantro at all – it makes me very sick to my stomach)
  • 1/2 tbsp white wine vinegar
  • salt and pepper, to taste

Add a small amount of olive oil to a large sautee pan over medium heat.  Add onion, garlic, and peppers to the pan with a little salt.  Cook until softened and add tomatoes, vinegar, and parsley. 

All the ingredients hang out in a pan before blending... This is why the sauce tastes so fresh!

Allow pan to cook for another 2-5 minutes or until most of the liquid has evaporated and you can no longer smell the vinegar sharpness.  Pour into a blender or food processor and blend until mostly smooth.  Taste for heat and seasoning.  If needed, cook more pepper in your pan and add it to your blended hot sauce.  Season with salt and pepper and allow to cool.  Serve with tacos or burritos (you could probably also use this to cook with!). 

I know it doesn't look like much on its own, but it's SO good!

Makes approx. 1 1/2 cups of hot sauce; if you don’t eat it right away, freeze small portions in baggies to use later.

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One Response to “Homemade Mexican Restaurant Hot Sauce”

Trackbacks/Pingbacks

  1. Halloween Party! « Liska's Blog - November 4, 2010

    […] had planned on using goat cheese too, my Mexican hot sauce, and fresh tomatoes.  But I didn’t realize the goat cheese had been opened the week before […]

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