HoThere’s something magical about that first drop of hot sauce hitting your tongue—that moment when heat and flavor dance together in perfect harmony. After moving to Michigan from Texas, I desperately missed Pico Pica, my go-to Mexican hot sauce from the West Coast. What started as a craving turned into a culinary adventure, and “Ron’s Afterburner” was born.
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What Makes This Hot Sauce Special
Unlike store-bought versions loaded with preservatives, this homemade recipe gives you complete control over heat level, consistency, and flavor profile. Based on traditional Mexican recipes, it captures that perfect balance of heat, acidity, and depth that makes Mexican hot sauces so addictive.
The dried chilies provide complex flavors that bottled sauces simply can’t match—earthy, fruity, and smoky notes that develop as they simmer. As the saying goes, “a little goes a long way,” making this sauce perfect for everything from a subtle enhancement to a fiery kick.
Ingredients and Their Purpose
- Dried Red Chili Peppers – The star ingredient that provides both heat and complex flavor
- Dried Onion Flakes – add savory depth and subtle sweetness when rehydrated
- Salt – Enhances all flavors and acts as a natural preservative
- Cumin Powder – Contributes earthy, warm notes essential to Mexican cuisine
- Dried Oregano – Adds herbal complexity that balances the heat
- Chili Powder – Provides additional depth and color to the sauce
- Paprika – Contributes mild sweetness and vibrant color
- Vinegar – Adds brightness, preserves color, and extends shelf life
- Water – Rehydrates dried ingredients and creates the right consistency
- Tomato Sauce – Adds body, mild sweetness, and helps balance the heat
How to Make Ron’s Afterburner Hot Sauce
- Prepare the chilies: Remove stems from dried chilies and slice them in half (keeping seeds for extra heat).
- Combine base ingredients: In a medium saucepan, add chilies, dried onion flakes, salt, cumin, oregano, chili powder, paprika, vinegar, and water.
- Simmer the mixture: Bring to a boil, then reduce heat and simmer for 10 minutes to rehydrate the chilies and blend the flavors.
- Cool slightly: Remove from heat and allow the mixture to cool for 5 minutes.
- Blend until smooth: Transfer mixture to a blender, add tomato sauce, and blend until completely smooth.
- Adjust consistency: If too thick, add a tablespoon of water at a time until desired consistency is reached.
- Cool completely: Allow sauce to cool before transferring to a storage container.
Expert Tips for Perfect Hot Sauce
Selecting the Best Dried Chilies
Following advice from renowned chef Rick Bayless:
- Choose pliable, not brittle chilies – brittle ones have lost their essential oils and flavor
- Look for chilies with a shiny appearance – dull chilies are past their prime
- Break them open to check for a pleasant, fruity aroma – similar to dried fruit
- Avoid chilies with lighter patches or imperfections – these may indicate insect damage
- For milder sauce, remove the seeds before cooking; for maximum heat, leave them in
Heat Level Customization
- Mild: Use mostly New Mexico or California dried chilies with seeds removed
- Medium: Use a mix of New Mexico and Arbol chilies
- Hot: Use mostly Arbol or small Japones chilies with seeds
- Extra Hot: Add 1-2 dried habanero or chile de árbol chilies
Ron’s Afterburner Mexican Hot Sauce
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
- 16 ounces tomato sauce
Instructions
- 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.
Notes
- You can modify this salsa by adding some sliced green onions or even finely minced white onion
- Want the sauce spicier? You can add some pickled or fresh jalapenos to this recipe.
Nutrition
Want to make more Mexican dips and salsas? Try these recipes
- Chili’s Salsa Recipe
- Pappasito’s Salsa Recipe
- White Chili con Queso
- Queso Dip with Cream Cheese and Meat
- Chili’s Queso
- Tex Mex Queso
- Guacamole
- Red Hot Sauce Recipe
- Pineapple Mango Salsa
Popular Mexican Recipes
Be sure to take a look at my easy to make Mexican food and casserole recipes.
Storage and Shelf Life
Homemade hot sauce requires proper storage to maintain freshness and flavor:
- Refrigeration: Always refrigerate in an airtight container
- Shelf Life: Keeps for 3-4 weeks when properly refrigerated
- Fermentation: Some natural fermentation may occur – this is normal and can enhance flavor
- Container: Glass containers work best; avoid reactive metals
- Signs of spoilage: Discard if you notice off odors, mold, or significant color changes
Serving Suggestions
This versatile hot sauce complements a wide variety of dishes:
- Mexican classics: Tacos, burritos, enchiladas, tostadas
- Breakfast dishes: Eggs, breakfast burritos, chilaquiles
- Snacks: Chips, quesadillas, nachos
- Marinades: Mix with olive oil for a spicy meat marinade
- Soups and stews: Add a few drops to enhance flavor
- Bloody Marys: Create a signature cocktail with a fiery kick
If you want just a bit of sweet, add a tbsp of brown sugar while blending.
I made this for company and they loved it.