Mexican Hot Sauce

Chips and hot sauce. Who doesn't love that combination? Who cares that you can eat an entire basket of chips before your meal arrives? Who cares that every 4-6 chips or so is probably an entire corn tortilla? Who cares that you probably ate a 12 count package of tortillas before your meal? Cut them up, fry them, salt them and serve them to me stat! I don't judge! I've probably done it a number of times. Who am I kidding? I'm a sucker for chips and hot sauce. However, I prefer my hot sauce a bit chunky WITH cilantro and warmed up. Now, everyone has an opinion when it comes to hot sauce. Blended. Chunky. Warm. Cold. Skip the sauce and go for the pico de gallo? I do love a good pico too :)

Anyway, this recipe caught my eye for a few reasons. It doesn't call for canned tomatoes. It has Worcestershire sauce, celery salt and apple cider vinegar. And, it's got zero cilantro in it. (That part especially makes me sad). This is definitely a different recipe for hot sauce! 

Make this recipe at your own risk. Honestly, we ended up throwing it out. It was way too vinegary for our liking. The jalapeños I used must not have been hot because there was no spiciness to it whatsoever. 

Let me know if you try it or modify it in any way. Comment below on how you like your hot sauce! And if you like cilantro or not :)

Here's my interpretation of the recipe:

Mexican Hot Sauce

1 tsp black pepper

8 tomatoes

1 med. onion

1 or 2 jalapeño peppers (seeds out)

1 Tablespoon salt

1 tsp garlic powder

¼ tsp oregano

½ tsp Worcestershire sauce

1 tsp celery salt

½ c. apple cider vinegar

1 tsp red pepper

Put ingredients in blender.

Pour in saucepan & boil, simmer for 30 minutes or until sauce thickens.

*I used roma tomatoes

*I used 2 jalapeños 

*I wasn't sure what red pepper was so since it called for 1 tsp, I used paprika. 

I hope you enjoy and give this recipe a second chance in your kitchen too.