Ray's Hell Hot Sauce
Category:
Courtesy of Ray Wylie Hubbard
Photography by Marc Brown
Super easy
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PrintIngredients
For 1 Batch(es)
Cream
- 1 (½ oz.) package dried chili pequins
- 1 large tomato, chopped
- 1 medium onion, chopped
- 1 jalapeño pepper, chopped
- 1 12 oz. can tomato juice
- 1 handfuls cilantro, chopped
- Kosher salt and black pepper, to taste
Ray's Hell Hot Sauce Directions
- Crush the chili pequins with a hammer and add half of them to ½ cup of boiling water. Boil for 4 minutes, turn off the heat and let sit for 5 minutes. Drain the water into a bowl and throw away the boiled pequins.
- Put all of the other ingredients, including the remaining chili pequins and water, into a blender and blend. Add coarse kosher salt and fresh-ground pepper. Let the sauce sit in the fridge overnight before serving.
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