Homemade Red Hot Sauce (+Video)

Homemade Red Hot Sauce (+Video)


Homemade Red Enchiladas-this restaurant-style enchilada is simple and perfect, suitable for enchiladas, empanadas and even casseroles. You will never buy canned enchiladas again.

Use it to make cheese enchiladas, empanadas, and even some of your favorite Mexican casseroles-but once you make your own, you will never buy store-bought again. This recipe is so easy!

Homemade Red Hot Sauce

Have you ever made or eaten homemade red hot sauce? It may seem like a difficult thing, but the recipe we shared today is simple and a favorite of the whole family. We use it for our red cheese enchiladas and beef empanadas, and it’s great.

Yes, you can buy canned red enchiladas, but it can’t compare to this homemade version. It only requires a few ingredients (we usually have on hand), and it is done in 20 minutes.

The chili powder in this recipe has some spices, but you can change the amount of chili powder used according to your family’s preferences. Please also note that the amount of chili powder and the brand used will determine the color of the sauce. Ordinary chili powder tends to be darker in color. The more powder, the deeper the sauce. 😉

How to make red hot sauce

This sauce is simple and delicious! Here are the ingredients needed to make it:

  • Chili powder (We prefer Gebhardt’s)
  • Garlic powder
  • Oregano
  • Salt
  • cumin
  • chicken soup

The sauce is made by adding oil to the pot and heating it over medium heat. Pour the flour and stir for 1-2 minutes to make a batter.

Add chili powder, garlic powder, salt cumin and oregano and stir until lumpy. Pour the chicken broth and keep stirring until there are no more lumps. Heat for about 15 minutes or until the sauce thickens.

tip: When the sauce covers the back of the wooden spoon well, you know that the sauce is thick enough. If you see the picture on the bottom left, you can see that the sauce looks very watery and does not stick to the spoon. The picture on the right shows that the sauce is thick and sticking to the back of the wooden spoon, indicating that it is ready.

Make hot sauce in advance

Yes, we always do this! In fact, I like to quadruple this batch of seasonings or even sauces for later use. For example, I often combine the following ingredients and put them in a jar in a cabinet:

  • ¾ cup Gebhardt paprika
  • 2 teaspoons.Garlic powder
  • 1 teaspoon.Oregano
  • 2 teaspoons.Salt
  • 2 teaspoons.cumin

Then, when I make enchiladas, I use a spoon to scoop out 3 tablespoons of the mixture, which is roughly equivalent to a batch. Make cooking easy.

How to store hot sauce?

The other thing I’m going to do is quadruple the entire sauce recipe and then Shop Leftovers in a freezer-safe container in the freezer (can be kept for up to 2 months). It can also be stored in the refrigerator for up to 4 days.

Then, when I’m ready to make enchiladas, I usually remove the sauce the day before and let it thaw in the refrigerator overnight. I want to heat it on the stove until it becomes smooth. If it is too thick, you can add a little more chicken broth to dilute it.

The purpose of red hot sauce:

We like to use this sauce in some of our favorite recipes, including:

We definitely like this sauce and hope you like it too! It has definitely become our favorite and use for all our cheese enchiladas.

For more Mexican recipes, please check:

Course main course

Mexico food

Preparation time 5 minutes

Cooking time 15 minutes

Total time 20 minutes

1 serving

Calories 100 kcal

Author Little Luna

  • 2 tablespoons vegetable oil
  • 4 tablespoons flour
  • 3 tablespoons chili powder (we prefer Gebhardt’s)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 cups chicken broth
  • Add oil to the pot and heat over medium heat. Pour the flour and stir for 1-2 minutes to make a batter.

  • Add chili powder, garlic powder, salt cumin and oregano and stir until lumpy.

  • Pour the chicken broth and keep stirring until there are no more lumps. Heat for about 15 minutes or until the sauce thickens.

  • Tip: When the sauce covers the back of the wooden spoon well, you know that the sauce is thick enough. If you see the picture on the bottom left, you can see that the sauce looks very watery and does not stick to the spoon. The picture on the right shows that the sauce is thick and sticking to the back of the wooden spoon, indicating that it is ready.

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