Jose Nada’s Basic Hot Sauce
From elgourmand2 8 years ago
- 1 Hr. 30 Min. to make
- Serves Lots
I am a firm believer that there is a difference between chunky salsa and salsa picante. I've spent a bunch of hours in cantinas with a bowl of something like this, a basket of tortilla chips and a cervesa or six, in front of me and not a tomatillo in sight. Read more I put tomatoes and all that other chunky stuff in “Salsa”, which I like, but not in “Hot Sauce” (salsa picante). Your typical Mexican Hot Sauce usually doesn’t have vinegar in it and I leave the vinegar for the Louisiana style sauce. Ain’t no right or wrong way to do this so fiddle with it all you like. Everything is optional as to what and how much. Careful when playing around with hot peppers; get this on you and it’s not nice, get this in your eyes and you got serious pain. I recommend latex gloves and safety glasses. I hear that you can buy latex gloves at your local supermarket. Not so here but I have a friend, at the National Hospital, who decided I needed a box of 500 to dress a wound. Whatever works. See less
Ingredients
- • 20 jalapeno peppers, peeled and sliced, remove seeds if you want less heat. shopping list
- • 2 Anaheim peppers, peeled, seeded and chopped. shopping list
- • 3 cloves garlic, minced. shopping list
- • 1 small white onion, minced. shopping list
- • 1tsp. ground cumin. shopping list
- • A sprig of cilantro, chopped. shopping list
- • Pinch of paprika, Optional. shopping list
- • 1 teaspoon olive oil. shopping list
- • 1 teaspoon salt. shopping list
- • 2 cups water or 1 cup water and 1 cup beer. shopping list
How to make it
- Prep your stuff: SUIT UP See Photo. Peel, slice, dice and chop. As you prep the ingredients add them to the sauce pan.
- 1. In a medium sauce pan, combine everything but the cilantro, water and beer.
- 2. Cook 4 - 5 minutes over high heat, until onion starts to turn. Stir constantly.
- 3. Add water and beer, reduce heat to a simmer and cook 20 minutes, stirring often.
- 4. Remove from heat and allow to cool to room temperature.
- 5. Transfer to a food processor/blender, add the cilantro and puree until smooth.
- 6. If it seems a bit thick to you add some water or beer.
- 7. Pour into a sterilized jar or bottle with a tight lid.
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