Mexican ‘nuevo Laredo’ Hot Sauce

Jun 05, 2023June 5, 20230 1

Spicy Mexican 'nuevo Laredo' Hot Sauce recipe

by The Chefin Sauce

Prep

10 min

Cook

5 min

Ready In

75 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Nuevo Laredo is a city in Mexico famous for its spicy food, and this hot sauce is a tribute to that regional cuisine. Made with fresh jalapenos, ripe tomatoes, and onion, this hot sauce has a bold, spicy taste that will wake up your taste buds and add a kick to any dish. The cilantro adds a fresh, herby note, while the salt brings all the flavors together. This hot sauce is simple to make and can be stored in a jar in the fridge for up to a month. Whip up a batch today and add some heat to your meals!

Instructions

1.	Preheat the broiler to high.
2.	Cut off jalapeno stems then halve jalapenos lengthwise and remove seeds and white membranes.
3.	Place jalapenos, tomatoes, and onion on a foil-lined baking sheet and broil for 5 minutes.
4.	Remove from oven and let cool for 5 minutes.
5.	In a blender or food processor, pulse jalapenos, tomatoes, onion, cilantro, and salt until the sauce is smooth.
6.	Chill hot sauce for 1 hour before serving.

PROS

This hot sauce packs a flavorful punch, with plenty of heat and a fresh, bright taste.

It pairs perfectly with Mexican and Tex-Mex dishes, as well as grilled meats and veggies.

It contains no added sugars, making it a healthier alternative to store-bought hot sauces.

CONS

This hot sauce is very spicy and may not be suitable for those who cannot handle heat.

It requires some prep work and an additional hour of chilling before it can be served.

HEALTH & BENEFITS

This hot sauce contains jalapenos which are a good source of vitamin C and capsaicin, a compound known to have anti-inflammatory and pain-relieving properties. Tomatoes also provide a range of vitamins and minerals, including vitamin C, potassium, and lycopene, an antioxidant associated with a reduced risk of heart disease.

	1 lb fresh jalapeno
	3 medium tomatoes
	1 medium onion
	6 sprigs cilantro
	1/2 teaspoon salt