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.
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