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Ingredients

1 cup water 1 cup white vinegar 9 dried pequin peppers, seeded 4 dried arbol peppers, seeded 6 cloves garlic, minced 2 tablespoons ground paprika 1 tablespoon onion flakes 1 teaspoon salt 2 tablespoons cold water ¼ teaspoon xanthan gum

Nutrition Info

31.1 calories carbohydrate: 5.2 g cholesterol: : - fat: 0.1 g fiber: 0.5 g protein: 1.2 g saturatedFat: : - servingSize: - sodium: 150.8 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.

2 cups

This hot sauce tastes similar to Cholula®.