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Hot Sauce from Tomato Juice

Hot Sauce from Tomato Juice

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


  1. In a heavy pot over high heat, warm the oil. Add jalapeños, onion, and garlic. Sauté 5 minutes, or until charred in places.
  2. Add chili powder, cilantro, cumin, and sumac; stir a few seconds before adding the tomato juice.
  3. Bring to a simmer, reduce heat, and simmer 10 minutes. Cool to room temperature.
  4. Place the sauce in a blender and turn the blender on low for several seconds, or until the sauce is smooth.
  5. 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.
  6. Place sauce in bottles or refrigerator containers; seal tightly. Refrigerate at least 3 hours for flavors to blend. Use within one week.

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