Top your tacos, dip your chip and marinate your meat with this flavor bomb!
The original recipe is from The Hot Sauce Book by Rockridge Press. We had trouble finding some of the ingredients so we made substitutions that you’ll find below. The recipe is relatively easy, makes a TON, and super versatile. We used it on tacos, pulled pork sandwiches, chips and dip, over rice, and marinated a pork shoulder for another recipe that we will release shortly. Try it out!
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1 teaspoon whole cumin seeds, toasted
1 tablespoon HLM BBQ Razzle Dazzle (or 2 whole cloves)
1/2 teaspoon dried Mexican oregano
9 guajillo chilis, stemmed and seeded
2 dried ancho chilis, stemmed and seeded
1 cup chopped fresh pineapple
1 cup chopped white onion
2 garlic cloves, peeled
2 tablespoons Apple Cider Vinegar
2 tablespoons lime juice
Salt to taste
1/4 cup minced pineapple for topping
Heat sauce pot over medium-high heat, toast cumin seeds for about 5 minutes, shaking the pan frequently to prevent burning. Once fragrant, add the cumin seeds to the mortar with Razzle Dazzle and oregano. Grind until a fine powder. Set aside pan for chilis.
In the same pan, add the guajillo and ancho chilis and toast over medium heat for about 5 minutes until they begin to brown and are fragrant. Barely cover the peppers in water and let them simmer for about 7 minutes, they should be tender.
Remove the peppers from the liquid and place in a blender with the other ingredients (cumin/razzle dazzle/oregano mixture, pineapple, white onion, garlic, apple cider vinegar, and lime juice). Pour in half of the pepper water mixture and sprinkle in a bout 1/4 teaspoon of salt. Been on high until smooth. Taste and adjust.
Pour into a salsa bowl and garnish with minced pineapple.
Tips: If the mixture is too bitter from the pepper water, add fresh water. Store for up to 1 week in the fridge. Marinate food up to 24 hours using the mixture.
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