Ron's Afterburner Mexican Hot Sauce Recipe
This is my version of Pico Pica, available on the west- coast but very limited in the mid-west. Goes great on just about you want to add a little zip to, especially Mexican foods.
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Ingredients
- 2 cups dried red chili peppers, sliced in half with seeds
- 1/4 cup dried onion flakes
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 4 tablespoons white vinegar
- 2 cups water
- 2 (8 ounce) cans tomato sauce
Directions
- Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Blend until smooth.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1297g | |
| Calories 273 | |
| Calories from Fat 33 | 12% |
| Total Fat 3.98g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5016mg | 209% |
| Potassium 2671mg | 76% |
| Total Carbs 56.42g | 15% |
| Dietary Fiber 15.2g | 51% |
| Sugars 35.04g | 23% |
| Protein 12.67g | 20% |
