This easy recipe for guajillo chili hot sauce is spicy, smoky and rich. It makes a wonderful base for enchilada sauce and tastes amazing on a taco! Great for Cinco de Mayo!
This morning, not only do I have a killer recipe for hot sauce, I also have some killer news to share!
I'm beyond excited to announce that I'm going to be doing a little cooking demonstration on the Today Show next week! I'll be on Thursday, April 28th between 8am and 9am (EST), so mark your calendars, set your alarm clocks, and check your local listings (the Today Show is on NBC). I'll be whipping up a favorite family recipe called Spiedini that ironically, I posted exactly one year ago. I hope you'll tune in and watch me (hopefully) not act like a total goober on screen.
Now, on to the hot sauce. It's hot! But not too hot. It's inspired by a place called Pancho, which is a little taco joint that sits next to the famous White House Sub Shop in Atlantic City. Any time of day you'll find people lined up outside of White House, waiting to taste one of their amazing, old school sandwiches. But what they don't know is that the tiny little unassuming spot next door has the most fire tacos they'll ever try. (Plus, no line!)
Fire has a double meaning in that statement. They're fire in the figurative sense, but also quite literally. The menu is small and totally made from scratch, right down to the fresh corn tortillas that you can watch them make to order. Everything is served up with bottles of their insanely spicy housemade green and red hot sauces. Being the glutton for punishment that I am, I drown my tacos in both sauces until I can't feel my face. But I love it.
Last year I made a version of the green stuff, but this time around I attempted the red. I have no idea what kind of chiles they use (they won't tell me, of course I tried asking), but after making this, I'm pretty sure it's not guajillos. This version is less spicy and has a tangy, fruity quality to it. It's really delicious on tacos and any other Mexican food, or used as a robust sauce for meats and fish.
If you can't find guajillos or want your sauce to be spicier, experiment with your favorite dried chiles instead. Use the method in the video, and whatever you make is bound to be fire... both literally and figuratively.
One Year Ago: Spiedini Alla SicilianaPrint