Ron's Afterburner Mexican Hot Sauce

Name: Ron's Afterburner Mexican Hot Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 -8 oz. bottles
Ingredients: 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

(3)

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.

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READY IN: 35mins

YIELD: 3 -8 oz. bottles

UNITS: US

INGREDIENTS

Nutrition

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

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.

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