This diabolically hot sauce (at least a 9 on the heat scale) is also called chiltepín pasta (paste). It is used in soups and stews and to fire up machaca, eggs, tacos, tostadas, and beans. This is the exact recipe prepared in the home of Josefina Duran in Cumpas, Sonora. After I returned to Albuquerque, I made this sauce and it sat in my refrigerator for years, and because it was so hot, I never came close to finishing the jar of it. You’ll find it and more on chiltepins in this feature story.
- 2 cups chiltepíns
- 8-10 cloves garlic
- 1 tsp salt
- 1 tsp Mexican oregano
- 1 tsp coriander seed
- 1 cup water
- 1 cup cider vinegar
- Combine all ingredients in a blender and puree on high speed for 3 to 4 minutes. Refrigerate for one day to blend the flavors. It keeps indefinitely in the refrigerator.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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