Tex Mex Hot Sauce
Spice up your meals with this bold and vibrant Tex Mex Hot Sauce—a homemade flavor bomb that strikes the perfect balance between smoky, zesty, and spicy! Made with charred Roma tomatoes, roasted jalapeños, fragrant garlic, and a touch of lime juice and apple cider vinegar, this sauce delivers an authentic Tex-Mex kick. Infused with the earthy warmth of cumin and smoked paprika, and finished with a hint of fresh cilantro, it’s the ultimate versatile condiment for tacos, nachos, burrito bowls, and beyond. Ready in just 25 minutes, this easy hot sauce recipe is a must-have in your fridge.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Roma tomatoes
- 3 whole Jalapeño peppers
- 2 whole Garlic cloves
- 0.5 whole White onion
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lime juice
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 teaspoons Kosher salt
- 0.25 cups Fresh cilantro
- 0.5 cups Water
Instructions
Preheat a dry skillet or grill pan over medium-high heat.
Place the Roma tomatoes and jalapeño peppers on the skillet. Char them for 5-7 minutes, turning occasionally, until their skins are blackened and blistered. Remove from heat and set aside to cool slightly.
Peel and roughly chop the garlic cloves, and finely dice the half white onion.
In a medium saucepan over medium heat, sauté the chopped onion and garlic for 2-3 minutes until fragrant and slightly softened.
Roughly chop the charred tomatoes and jalapeños (remove seeds from jalapeños if you want a milder sauce).
Add the chopped tomatoes, jalapeños, apple cider vinegar, lime juice, ground cumin, smoked paprika, and kosher salt to the saucepan.
Pour in the water and stir to combine all the ingredients. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally.
Remove the saucepan from heat and let the mixture cool for 5 minutes.
Transfer the mixture to a blender or use an immersion blender to puree until smooth. Adjust the consistency with a little more water if needed.
Add fresh cilantro to the blender and pulse for 10-15 seconds to incorporate it into the sauce without completely blending it smooth.
Taste the sauce and adjust seasoning, adding more salt or lime juice if needed.
Pour the hot sauce into a clean, sterilized jar or bottle and refrigerate. It can be kept for up to 2 weeks.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1441 mg | 27% | |
| Total Carbohydrate | 56.9 g | 9% | |
| Dietary Fiber | 14.2 g | 22% | |
| Total Sugars | 27.3 g | ||
| Protein | 9.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 7% | |
| Iron | 5.6 mg | 13% | |
| Potassium | 2216 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
