Tex Mex Hot Sauce Food

TEX-MEX HOT SAUCE

Steps:

• Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
• Add the remaining ingredients and stir until combined.
• Heat mixture over medium high heat until it begins to boil.
• Continue to cook for about 3 minutes, stirring often.
• Remove from heat.
• When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
• If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
• When sauce has cooled sufficiently poured it into a sealed container and refrigerate.

SMOKY TEX-MEX BARBECUE SAUCE

Steps:

• In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
• Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
• Reduce the heat and simmer until slightly thickened, about 3 minutes.
• Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

MEXICAN STYLE HOT SAUCE

Steps:

• Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off.
• Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!

TEX-MEX MEXICAN RICE AND BLENDER HOT SAUCE

Steps:

• Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
• Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!

AUTHENTIC MEXICAN HOT SAUCE

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.

TEX-MEX BARBECUE SAUCE

Steps:

• Whisk ingredients together until smooth.
• Brush on meats, turning frequently, during last 20 minutes of cooking.