So, I’ve always been a huge fan of Tapatio hot sauce. You know, that iconic bottle with the guy in the sombrero? Yeah, that’s the stuff. I put it on everything – eggs, tacos, even my popcorn sometimes. But the other day, I ran out. Disaster! And then I thought, “Hey, why not try making my own?”
I started by looking online for recipes. There were a bunch of different ones, but I wanted to keep it simple. I grabbed a pen and paper and jotted down the basic ingredients that most recipes agreed on.
My Shopping List
- Red chili peppers (I used mostly red jalapenos, with a few serranos for extra heat)
- Water
- White vinegar
- Garlic
- Salt
- Spices (I used a pinch of cumin and some Mexican oregano)
- Xanthan gum (this is optional, it just helps thicken the sauce)
First, I washed all the peppers and chopped off the stems. I left the seeds in because I like my sauce with a good kick. Then, I tossed the peppers into a pot with some water and brought it to a boil. After simmering for about 15 minutes, until the peppers were nice and soft, I drained the water.
Next, I threw the cooked peppers into my blender along with the vinegar, garlic cloves, salt, and spices. I blended everything until it was super smooth, adding a little water at a time until I got the consistency I wanted. It was looking pretty good, but a bit thin. So, I sprinkled in a tiny bit of xanthan gum and gave it another quick blend. Perfect!
Finally, I poured the sauce into a clean jar and let it cool. I couldn’t resist trying it right away. I dipped a tortilla chip in, and wow! It was actually really good! Not exactly like Tapatio, but it had a similar flavor and a nice heat. Plus, I made it myself, which is pretty cool.
I’ve been using my homemade hot sauce on everything for the past week. It’s definitely a keeper. I might even experiment with different peppers next time. Maybe some habaneros? We’ll see! Anyway, if you’re a hot sauce lover like me, you should definitely give this a try. It’s easier than you think!
