Montezuma's Revenge

Unleash bold, fiery flavor with "Montezuma's Revenge," a homemade hot sauce that packs a punch with dried arbol and guajillo chiles front and center. This recipe combines smoky heat with tangy undertones from apple cider vinegar and a subtle touch of sweetness from honey, creating a perfectly balanced condiment for spice lovers. Toasting the chiles enhances their depth of flavor, while blending them with sautéed onions, garlic, and tomato paste ensures a smooth, rich texture. Whether you're drizzling it over tacos, stirring it into soups, or adding a kick to marinades, this spicy sensation is sure to elevate your culinary creations. Ready in just 35 minutes, this small-batch hot sauce is a must-try for anyone seeking adventure in their kitchen. Perfect your spice game today!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 12 pieces dried arbol chiles
• 6 pieces dried guajillo chiles
• 1 medium, diced white onion
• 4 pieces, minced garlic cloves
• 2 tablespoons tomato paste
• 0.5 cup apple cider vinegar
• 1.5 cups water
• 1 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons olive oil

Directions

Step 1

1. Start by prepping the dried chiles. Remove the stems and seeds from the dried arbol and guajillo chiles. For extra heat, leave some seeds intact.

Step 2

2. Heat a large skillet over medium heat and toast the chiles for about 1-2 minutes, flipping them frequently to prevent burning. They should become fragrant but not scorched.

Step 3

3. Transfer the toasted chiles to a bowl and cover them with warm water. Let soak for 10 minutes to soften.

Step 4

4. In the same skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.

Step 5

5. Stir in the minced garlic and cook for 1 additional minute, being careful not to burn it.

Step 6

6. Add the tomato paste to the skillet and stir well to combine, cooking for another 2 minutes to develop the flavor.

Step 7

7. Drain the soaked chiles, reserving about 1/4 cup of the soaking liquid. Transfer the chiles to a blender.

Step 8

8. Add the onion and garlic mixture, apple cider vinegar, water, reserved chile soaking liquid, salt, and honey to the blender. Blend until smooth, scraping down the sides as needed.

Step 9

9. If the mixture is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached.

Step 10

10. Pour the blended mixture back into the skillet and simmer over low heat for 5 minutes, stirring occasionally to meld the flavors.

Step 11

11. Remove from heat and let the hot sauce cool to room temperature before transferring it to a sterilized jar or bottle.

Step 12

12. Store the hot sauce in the refrigerator for up to 2 weeks. Shake well before each use.

Nutrition Facts

Serving size	(773.2g)

Amount per serving	% Daily Value*
Calories	674.9

Total Fat 34.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2461.4mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 24.8g	0%
Total Sugars 26.4g
Protein 13.4g	0%

Vitamin D 0IU	0%
Calcium 174.3mg	0%
Iron 9.0mg	0%
Potassium 2345.9mg	0%

*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.

Source of Calories

Fat: 44.1%

Protein: 7.6%

Carbs: 48.3%