This is an easy way to make a delicious hot sauce for all your Mexican, Central and South American special dishes. I am told this sauce is similar to the Rubios Restaurant sauce. Hope you like it!
Makes about 4 cups.
- 1 Tbsp corn oil
- 1 jalapeño pepper with seeds, quartered
- 1 medium onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 Tbsp chili powder
- 1 Tbsp dried cilantro
- 1 tsp cumin
- 1/4 tsp sumac (optional)
- 3 c tomato juice
- 3 Tbsp lime juice
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- In a heavy pot over high heat, warm the oil. Add jalapeños, onion, and garlic. Sauté 5 minutes, or until charred in places.
- Add chili powder, cilantro, cumin, and sumac; stir a few seconds before adding the tomato juice.
- Bring to a simmer, reduce heat, and simmer 10 minutes. Cool to room temperature.
- Place the sauce in a blender and turn the blender on low for several seconds, or until the sauce is smooth.
- Stir in the lime juice, salt (to taste) and pepper. If you desire more heat in the sauce, add a sprinkle of red chili flakes and stir in.
- Place sauce in bottles or refrigerator containers; seal tightly. Refrigerate at least 3 hours for flavors to blend. Use within one week.