5-alarmer! I got this one from an employee of a local Tex-Mex / Mexican restaurant.
My Private Note
Units: US | Metric
- 1 (6 ounce) can tomato paste (or no salt added tomato paste)
- 3 cups water
- 3 tablespoons vinegar
- 3 tablespoons finely minced canned jalapenos, sliced
- 1 tablespoon chili powder
- 1 tablespoon dried onion flakes
- 2 teaspoons salt (or salt substitute)
- 2 teaspoons cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1/4 teaspoon onion powder
- 1 dash garlic powder
- 1Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
- 2Add the remaining ingredients and stir until combined.
- 3Heat mixture over medium high heat until it begins to boil.
- 4Continue to cook for about 3 minutes, stirring often.
- 5Remove from heat.
- 6When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
- 7If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
- 8When sauce has cooled sufficiently poured it into a sealed container and refrigerate.
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Nutritional Facts for Tex-Mex Hot Sauce
Serving Size: 1 (61 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 15.0
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 381.1 mg
- Total Carbohydrate 3.3 g
- Dietary Fiber 0.7 g
- Sugars 1.7 g
- Protein 0.5 g