Cholula hot Sauce Recipe
This homemade Cholula hot sauce recipe is quick, easy, and packed with flavor. Made with dried pequin and arbol peppers, garlic, vinegar, and spices, it’s ready in just 15 minutes. Perfect for tacos, eggs, and more, this keto-friendly, low-calorie sauce adds the ideal balance of heat and tang. Store in the fridge for up to 6-9 months.
Equipment
- Kitchen gloves
- Medium saucepan andthermometer
- Blender or food processor
- Small Bowl
- Sterilized glassbottles or jars
Ingredients
- 1 cup water
- 1 cup white vinegar
- 9 dried pequin peppers seeded
- 4 dried arbol peppers seeded
- 6 garlic cloves minced
- 2 tablespoons ground paprika
- 1 tablespoon onion flakes
- 1 teaspoon salt
- 2 tablespoons cold water
- ¼ teaspoon xanthan gum
Instructions
- Prepare the Peppers: Start by seeding the dried pequin and arbol peppers. Be careful when handling the peppers—wear kitchen gloves to avoid getting the spicy oils on your hands. Once seeded, set them aside.
- Combine the Ingredients: In a medium saucepan, add the water, white vinegar, seeded peppers, minced garlic, ground paprika, onion flakes, and salt. Stir everything together to ensure the spices are evenly distributed.
- Cook the Mixture: Place the saucepan on medium heat and monitor the temperature with your kitchen thermometer. Once the mixture reaches 180°F (82°C), keep it at that temperature for about 10 minutes. This will allow the peppers to soften and release their flavors.
- Blend the Sauce: Carefully pour the hot mixture into a blender or food processor. Blend until smooth. The result should be a silky, well-combined sauce with no chunks of pepper or garlic.
- Thicken the Sauce: In a small bowl, mix the cold water and xanthan gum until it dissolves. Add this mixture to the blender and blend for another 30 seconds to thicken the sauce to your desired consistency.
- Strain (Optional): For a smoother texture, pass the sauce through a fine mesh strainer to remove any remaining solids. This step is optional but will give your sauce a polished finish.
- Serve and Enjoy: Transfer the hot sauce into sterilized glass bottles or jars using a funnel. Let it cool, then store it in the fridge. Your homemade Cholula-style hot sauce is now ready to be enjoyed with tacos, eggs, or any dish that needs a flavorful kick. Serve it up and enjoy!