Ron's Afterburner Mexican Hot Sauce

"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."
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Ready In:
3 -8 oz. bottles




  • 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.

Questions & Replies

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  1. 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. A great new flavor for my chili loving family. Easy to make, yet it seems so exotic! I used a combination of different types of dried chilis and followed the recipe. Thanks Ronald!
  3. I had bought habaneros at the supermarket because while we seem to be finally get more and more Mexican ingredients and food here, the only hot sauces you can get are either hot and don't really taste very good (usually too vinegary) or are too mild to serve their purpose. I decided to go with this one because the chef said it was similar to a sauce I know and like. I can't remember well enough to tell you if it does in fact taste like Pico Pica, but this is an excellent sauce and I will make more often in the future. It was very hot but had a wonderful fruity flavour like any good habanero based hot sauce should have.


I began cooking in 1952 at the tender age of seventeen while stationed aboard the USS Boxer in Korea. My Naval cooking career lasted two years before being promoted and transferred to shore duty in San Diego, California as a Storekeeper. After my discharge in 1961 I worked in both law enforcement and the insurance industry. I retired from the California State Automobile association in Modesto, California with 33 years service in the claims department as a claims supervisor/manager. I now reside in Boone County Missouri near the City of Columbia with my wife and childhood sweetheart Betty. I have never lost my love for cooking and now that I am retired I spend lots of time in the kitchen. My hobbies include cooking, camping, fishing, photography and watching boxing and the UFC. My passions above all else is my personal savior Jesus Christ and my family.
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