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Chiltepin Hot Sauce


This easy sauce packs a lot of heat, but also a lot of flavor. It is the closest to genuine Mexican hot sauce I have found.

Makes about one cup.


  • 5 dry chiles de arbol, stems removed
  • 2 cloves garlic, thinly sliced
  • 15-20 dry chiltepin chiles
  • 1 (8 oz) can tomato sauce
  • 1/4 c water
  • 1 tsp distilled white vinegar
  • 1/2 tsp salt


  1. Toast the chiles de arbol in a dry skillet over medium heat for a minute or two, turning a few times until well-browned, but not burnt.
  2. Place chiles arboles, garlic, chiltepin chiles, tomato sauce, water, vinegar and salt in a blender.
  3. Process until smooth. Use sparingly on burritos, tacos and any other Mexican dish.
  4. Store excess in refrigerator for up to one week.

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