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Our Muy Mucho Mexican Hot Sauce

Enjoy the flavors of old Mexico that have been handed down for generations with this wonderful hot sauce

Mexican cooks spend hours in the kitchen making everything from tamales and tortillas to the wonderful green (salsa verdes) and red (salsa rojas) sauces. Add salsas to rice and beans, or spoon them over tamales, tostados, and eggs. Add them to all of your favorite dishes or serve as dips.

Much of the rich flavor lies in the use of fresh ingredients, which adds to time spent in the kitchen. Delicious results are worth the extra efforts.

Green sauces use tomatillas, which are easy to find in the produce section. We have found that the red sauces taste best with roma tomatoes.

We discovered the recipe for a turbo-charged salsa just a few months ago. It is labor-intensive, but because it is so tasty, we find time to make it about once every ten days, which is about how long a single batch will last. It will keep in the refrigerator up to ten days and freeze any that remains. After thawing, it is acceptable, but never as good as before.

Because we have the luxury of living near a Hispanic market, we can purchase the peppers - chile de arbol - for much less cost than you will find at grocery stores.

We call this our Muy Mucho Hot Sauce, because the first time my husband tasted it, he didn't believe our friend when she warned it was "muy" hot, meaning very, very much. Once the pain subsided, he agreed that it was not only muy, but it was also mucho (a lot) muy. It is an addictive blend and since that first taste, we can't live without it for even a day.

Get out the latex gloves and the food processor and prepare for a fantastic sauce meant to please the bold and the brave.

Our Muy Mucho Hot Sauce

About 1 large double handful of dried chile de arbol (the dried and fresh versions are called by the same name)
7 Roma tomatoes
1/2 medium onion
¼ cup fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper

-Pinch off stems from dried peppers. (wear latex gloves)
-Rinse thoroughly in strainer.
-Place peppers in large pot, cover with water, and bring to a boil.
-Reduce to a simmer for at least 2 hours.
-Turn off heat and let sit for another 3-4 hours to rehydrate.
-Bring a second large pot of water to a boil.
-Add tomatoes and let boil for 30 minutes.
-Remove tomatoes from hot water and place in cold water.
-Let sit for about five minutes to cool, then peel and trim off stem end. Cut into quarters or smaller.
-Finely dice onion and saute in skillet.
-Place large strainer over larger bowl. Add peppers and let juice drain into bowl. Reserve liquid.
-Place peppers in processor and add about 1 or 1/2 cups of cooking liquid.
-Process the peppers for about 5 minutes.
-Strain the processed mix through a mesh strainer. Press out as much of the thickened remains as possible and discard the pulp left in the strainer.

-Put tomatoes, onion, salt, pepper, cilantro, and peppers into food processor.

Start processing on low for about 3 minutes. Let blades run for about 3 minutes on medium setting and check for thickness. The salsa should be about the consistency of runny ketchup with very few lumps.

Be sure to take a taste test first, just in case the mix needs further processing. (In fact, take several taste tests throughout just to be sure. Keep a bag of tortilla chips close by for the tasting. Just don't eat it all!)

This recipe is delicious warm or cold and may even taste better the next day. Add a spoonful to your favorite foods, including chili and soup to spice things up. It is always tasty with tortilla chips.


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Pittsburg, TX 75686
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