Best 2 Rons Afterburner Mexican Hot Sauce Recipes

Get ready to embark on a fiery culinary journey with Ron's Afterburner Mexican Hot Sauce, a tantalizing blend of habanero peppers, vinegar, and spices that will ignite your taste buds and leave you craving more. This versatile sauce, with its volcanic heat and robust flavor, is a staple in Mexican cuisine and beyond. Discover the secrets behind its creation and explore three distinct recipes that showcase its versatility, from the classic Ron's Afterburner Hot Sauce to the zesty Afterburner Salsa and the unique Afterburner Hot Sauce Marinade. Prepare to elevate your meals with a fiery kick and experience the Afterburner's explosive flavors.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC MEXICAN HOT SAUCE

Authentic Mexican Hot Sauce image

This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.

Provided by Nyteez.com

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 ½ cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar

Steps:

Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.

Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g

RON'S AFTERBURNER MEXICAN HOT SAUCE

Ron's Afterburner Mexican Hot Sauce image

Light up your life with the best hot sauce you'll ever taste. This sauce is simmilar to Pico Pica. I like it because it can be used on any food requiring a little nip to the tongue. I love Pico Pica but it's hard to find in the Midwest. Soooooo, after a lot of research, I decided to make my own tasty hot sauce. Try it. If you are a hot sauce lover, you'll like this one. There are two versions. The original, made with dried red chili peppers and the one for the brave at heart, made with Habanero's.

Provided by Chef Ronald R.

Categories Low Protein

Time 35m

Yield 3 -8 oz. bottles

Number Of Ingredients 11

Ingredients

2 cups dried red chili peppers or 12 habaneros, sliced in half with seeds
1 diced carrot, if using habanero recipe
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon paprika
4 tablespoons white vinegar
2 cups water
2 (8 ounce) cans tomato sauce

Steps:

Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

Tips

- Use a digital kitchen scale to accurately measure ingredients, especially for peppers and spices. - Always wear gloves when handling hot peppers to prevent the oils from burning your skin. - If you need to cool down the sauce, add some vinegar or citrus juice. - Experiment with different types of peppers to find the perfect balance of heat and flavor. - Store the sauce in a cool, dark place for up to 6 months.

Conclusion

Ron's Afterburner Mexican Hot Sauce is a delicious and versatile condiment that can be used to add heat and flavor to a variety of dishes. It is easy to make and can be customized to your own personal taste. Whether you like it mild or spicy, this hot sauce is sure to please. So what are you waiting for? Give it a try today!