This is a print preview of "Ron's Afterburner Mexican Hot Sauce" recipe.

Ron's Afterburner Mexican Hot Sauce Recipe
by Ronald R. Flinders

Ron's Afterburner Mexican Hot Sauce

This is my version of Pico Pica, available on the west- coast but very limited in the mid-west. Goes great on just about you want to add a little zip to, especially Mexican foods.

Rating: 4/5
Avg. 4/5 1 vote
  Mexico Mexican
  Servings: 1

Ingredients

  • 2 cups dried red chili peppers, sliced in half with seeds
  • 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

Directions

  1. 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. Blend until smooth.