Mexican hot sauce

A sauce that can be adjusted to mild, medium, hot, and habanera hot. Good as a chip dip, sauce for home made enchiladas, tacos or a sauce for any food that you prefer.


Makes a quart jar


3-6 jalapeños 2 Banana peppers 1 teaspoon salt 2 tablespoon cilantro 1 habanera pepper 5 medium tomatoes 5 medium tomiltios 1 large onion

Nutritional information

No nutrition information available


Chop onion in ½" chunks. Remove stems from all peppers and split. Do not remove seeds. For mild sauce use 3 jalapenos and both banana peppers. For medium sauce use 4 jalapenos and both banana peppers. For hot sauce use 6 jalapenos, both banana peppers and ½ side of small habanera pepper. For habanera hot use the whole pepper. In a large skillet put all peppers of your choice along with the chopped onion and cover with water. Cook until the onions and peppers are tender and most of the water has been boiled off. When the peppers and onion are ready pour them into a blender. At this time add the salt, cilantro and ½ of the tomatoes and tomiltios. Set the blender on chop, and using short bursts chop the mixture up. Do not puree or liquify. When the mixture looks to be well chopped add the rest of the tomatoes and tomiltios and repeat the process. You can serve the sauce now, while it is warm, or put in a quart canning jar and refrigerate.