Mexican Hot Sauce
by Tarla Dalal
Pungent and tongue tingling, the Mexican Hot Sauce is a valuable addition to several Mexican dishes, and can be enjoyed as a dip with your favourite chips too. The fieriness of red chillies when combined with the deep flavour of onions, the tanginess of tomatoes and the lingering aroma of oregano results in a delightful experience for the taste buds.
Mexican Hot Sauce recipe - How to make Mexican Hot Sauce
Soaking time: 15 minutes Preparation Time: Cooking Time: Total Time:
Makes 2.50 cups
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp oil
1/2 cup chopped onions
3 cups tomato cubes
1/2 tsp dried oregano
2 tsp sugar
salt to taste
Method
- Method
- Soak the red chillies in ½ cup of warm water in a deep bowl for 15 minutes. Do not drain.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minutes.
- Add the tomatoes and soaked red chillies (along with the water), mix well and cook on a medium flame for 6 to 7 minutes or till the tomatoes turn soft, while stirring occasionally.
- Allow it to cool completely and blend in a mixer till it forms a smooth paste without using water.
- Transfer the paste in a deep non-stick pan, add the oregano, sugar and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Cool slightly and use as required or store refrigerated.
Nutrient values per tbsp
| Energy | 8 cal |
| Protein | 0.1 g |
| Carbohydrates | 0.9 g |
| Fiber | 0.2 g |
| Fat | 0.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 40 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 3 mg |
| Folic Acid | 3.2 mcg |
| Calcium | 5.8 mg |
| Iron | 0.1 mg |
| Magnesium | 1.4 mg |
| Phosphorus | 3 mg |
| Sodium | 1.4 mg |
| Potassium | 17.4 mg |
| Zinc | 0 mg |
Outbrain
great and excellent I just added tamarind