Ray's Hell Hot Sauce

Courtesy of Ray Wylie Hubbard
Photography by Marc Brown

Super easy

Ray's Hell Hot Sauce


For 1 Batch(es)


  • 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

  1. 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.
  2. 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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