Ingredients:

  • 1 pound (450g) Roma tomatoes, halved
  • 1 large (200g) yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2-3 dried chiles de árbol (or guajillo for milder heat), stemmed and seeded
  • 1-2 jalapeño peppers, stemmed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) white vinegar
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) smoked paprika (optional, for depth of flavour)
  • 1/4 cup (60ml) water (or more, to adjust consistency)
  • Pinch of sugar (optional, to balance acidity)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, garlic, chiles, and jalapeños with olive oil, salt, and pepper on a baking sheet. Roast until softened and slightly charred.
  2. Let roasted vegetables cool slightly. Peel the garlic (it should squeeze out easily).
  3. Combine roasted vegetables (including garlic), white vinegar, lime juice, cumin, oregano, smoked paprika (if using), and water in a blender. Blend until completely smooth.
  4. For a thicker sauce, transfer the blended mixture to a small saucepan. Simmer over low heat, stirring occasionally, until the desired consistency is reached. This can take 5-10 minutes.
  5. Taste and add salt, pepper, or a pinch of sugar (if needed) to balance the flavours.
  6. Let the sauce cool completely before transferring to sterilized jars or bottles. Store in the refrigerator. This delicious homemade mexican hot sauce is ready to enjoy!