Hot Chile Sauce

This vibrant hot chile sauce offers a perfect balance of smoky heat and tangy brightness, making it an excellent condiment for tacos, grilled meats, or roasted vegetables. By boiling dried cascabel or ancho chilies, you soften them for a smooth texture while releasing their deep, earthy flavors. The addition of red wine vinegar and dry mustard provides a sharp, aromatic kick that cuts through rich foods, while olive oil emulsifies the mixture into a glossy, cohesive sauce. It is quick to prepare using pantry staples, resulting in a flavorful condiment that elevates everyday meals with authentic Mexican-inspired zest. Store in the refrigerator for best results.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 174.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant hot chile sauce offers a perfect balance of smoky heat and tangy brightness, making it an excellent condiment for tacos, grilled meats, or roasted vegetables. By boiling dried cascabel or ancho chilies, you soften them for a smooth texture while releasing their deep, earthy flavors. The addition of red wine vinegar and dry mustard provides a sharp, aromatic kick that cuts through rich foods, while olive oil emulsifies the mixture into a glossy, cohesive sauce. It is quick to prepare using pantry staples, resulting in a flavorful condiment that elevates everyday meals with authentic Mexican-inspired zest. Store in the refrigerator for best results.

Ingredients

2 cup Water
6 to 8 ea Dried Cascabel Chilies
1/4 cup Red Wine Vinegar
1 teaspoon Dry Mustard
1 ea Clove Garlic
1/4 cup Olive Oil

Directions

1
Bring the water to a boil in a small saucepan.
2
Stir in the dried chilies and boil uncovered for 5 minutes.
3
Drain the chilies and remove the stems.
4
Place the softened chilies, vinegar, mustard, and garlic into a blender container.
5
Cover and blend until the chilies are finely chopped.
6
With the blender running, gradually pour in the olive oil until the sauce is smooth and emulsified.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 174.2kcal

% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 0.6g3%
Sugars 0.3g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If Cascabel chilies are unavailable, you can substitute with half of a medium dried Ancho Chile, though the sauce will be less hot.

The sauce yields approximately 1/2 cup.

Store in an airtight container in the refrigerator for up to two weeks.

Keywords: chile, hot sauce, mexican, condiment, dried chilies, cascabel, ancho, vinegar, olive oil, garlic, mustard, blender, emulsion, taco sauce, spicy, vegan, quick sauce, pantry staple, smoky, tangy

Read it online: https://www.chefs-mate.com/recipe/hot-chile-sauce/