Mexican waiter's advice for hot sauce

Saalor · May 8, 2015

Down in Mexico for March break, I started discussing hot sauce with the waiter.

According to him, the "Mexican way" to make hot sauce is to grill some onion, garlic and habaneros and/or jalapenos, maybe blacken them a bit, then blend them up with some salt and vinegar.

Sounds good to me.

sicman · May 8, 2015

Well? What did it taste like?

The Hot Pepper · May 8, 2015

Grilling or roasting always makes a good salsa/sauce.

JoynersHotPeppers · May 8, 2015

The Hot Pepper said:
Grilling or roasting always makes a good salsa/sauce.

Yes it does, changes almost every ingredient.

Saalor · May 8, 2015

It tasted very good. Some specs of black in there but mostly dark yellow in color. Not too "fruity" tasting the way habaneros can be. Simple and tasty.

SL3 · May 8, 2015

Best I had in Mexico they did a quick deep fry of the peppers before making the salsa. I've yet to duplicate it. It was outstanding. I found one place here in So Cal that does it this way, but they're not sharing.

D3monic · May 8, 2015

Smoked, grilled pretty much only way to go. Don't think i've used just raw yet.

Hybrid Mode 01 · May 8, 2015

I always keep a portion of my crop frozen raw for jellies and stuff, but I fire roast the majority of what I don't dehydrate and then freeze it. If nothing else, just to smell that heavenly aroma of pound after pound of habs and superhots get kissed by flame on my grill.

bhut camp · May 8, 2015

I use way less vinegar and mostly lime juice.Alot fresher taste!

D3monic · May 8, 2015

bhut camp said:
I use way less vinegar and mostly lime juice.Alot fresher taste!

This a thousand times over, i'm not a big fan of sauce that has a vinegar taste.

TNKS · May 9, 2015

Im pretty sure I know why and its a legit secret over looked everytime
Manteca is used in legit "Mexican"
It makes a difference in most all dish's,tamales,tortillas(especially fried for dipping chips etc)
Blanching the peppers in the same fry oil is what adds the "difference".

SL3 said:
Best I had in Mexico they did a quick deep fry of the peppers before making the salsa. I've yet to duplicate it. It was outstanding. I found one place here in So Cal that does it this way, but they're not sharing.

texas blues · May 9, 2015

TNKS said:
Im pretty sure I know why and its a legit secret over looked everytime
Manteca is used in legit "Mexican"
It makes a difference in most all dish's,tamales,tortillas(especially fried for dipping chips etc)
Blanching the peppers in the same fry oil is what adds the "difference".

Me and my Mexican amigos have done that for years.

Toss a dozen or 2 into the deep fryer.

Lettem' get wrinkley a little bit.

Like a late 50's GILF.

On the side with bites in between of entree whatever....

Goodern' hell!

Scovie · May 9, 2015

I'll eat the hael outta that shit.

This "waiter" have a sister?

"Hot and Blackened?"

texas blues · May 9, 2015

Scoville DeVille said:
I'll eat the hael outta that shit.

This "waiter" have a sister?

"Hot and Blackened?"

Where TF have you been you stinkin' white Mexican???

Scovie · May 10, 2015

texas blues said:
Where TF have you been you stinkin' white Mexican???

Out in front of Home Depot trying to get people to come work for me. hahahaha

texas blues · May 10, 2015

Who is "betty wont"?

Scovie · May 11, 2015

The fat wife of Willie Makit.

nattymari · Jun 22, 2015

Thats the classic 'arbol' recipe. You can also horno roast over open flame. I use a variety of fresh and dried and mostly lemon for acid. I also roast a few cherry tomatoes in and might thicken with tomato paste. I leave out onions and salt...the salt mainly for health reasons.
If I have really fresh superhots it is nice tonadd a few whole and raw. Givenit a peppery flavor and a ton more kick...though acids will mellow the kick in a day or too.

Mexican waiter's advice for hot sauce

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