Courtesy of Lucinda Hutson, ¡Viva Tequila! Cocktails, Cooking, and Other Agave Adventures, (Copyright © 1995 and 2013 by Lucinda Hutson) used by permission of the University of Texas Press. For more information visit utexaspress.com.
Salsa Puya is as ubiquitous in Jalisco as Tabasco is in Louisiana. This fiery brick-red hot sauce, bottled in Jalisco, gives this region's sangrita its unique flavor. It's also sprinkled on meats and tostadas and all sorts of botanitas (snacks). The puya chile, related to the guajillo, is a dried, blood-red chile about four inches long, tapering to a curved tip. Its flavor is decidedly tart, almost limey, with a piquancy that assaults the back of the tongue.
Look for puya chiles in specialty Mexican markets or substitute combinations of other dried red chiles such as chile de árbol, guajillo, New Mexico, or cayenne. When you can't make your own, use commercially bottled table sauces such as Valentina or Tamazula, imported from Mexico, and readily found in Latin American markets.
For 1 Batch(es)