Recipe by Chef Ronald R.
Light up your life with the best hot sauce you'll ever taste. This sauce is simmilar to Pico Pica. I like it because it can be used on any food requiring a little nip to the tongue. I love Pico Pica but it's hard to find in the Midwest. Soooooo, after a lot of research, I decided to make my own tasty hot sauce. Try it. If you are a hot sauce lover, you'll like this one. There are two versions. The original, made with dried red chili peppers and the one for the brave at heart, made with Habanero's.
Top Review by lauratopasna
Really good! I halved the recipe to try it out. I think I over cooked it because there was no more water in the pot after boiling. I continued with the recipe anyway and it turned out a little thick but we all loved it. My whole family enjoyed dipping it with chips and then using it for a taco salsa.
- 2 cups dried red chili peppers or 12 habaneros, sliced in half with seeds
- 1 diced carrot, if using habanero recipe
- 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
- 2 (8 ounce) cans tomato sauce
Directions See How It's Made
- 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. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
- If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.