Hot sauce is a classic accompaniment in many cuisines around the world, and the Texas-style version has a rich history that reflects the culture of the southern United States. This condiment combines Mexican and Texan influences, highlighting intense flavors and a characteristic spiciness. In several Latin American countries, hot sauce goes by different names and variants; for example, in Mexico it is commonly found as "salsa roja" or "salsa de chile," while in countries like Colombia or Venezuela it may simply be referred to as "ají picante." However, the Texas-style recipe is distinguished by the use of specific ingredients and a preparation that enhances the flavor and texture.
The origin of Texas-style hot sauce is linked to the culinary fusion between the Mexican border and the state of Texas, where the taste for sauces with a smoky and spicy touch has become a symbol of the local gastronomic identity. This sauce is characterized by the mixture of jalapeños, garlic, and spices that are combined with fresh tomatoes and tomato paste to create a robust sauce, ideal for accompanying meats, tacos, or simply to add a special touch to any dish.
How to Make Texas-Style Hot Sauce
Ingredients:
Fresh Jalapeño Peppers, Garlic Cloves, Tomato Paste, Pepper, Salt, Fresh Tomatoes, Alum, Cumin, Sugar, Vinegar, Green Bell Pepper, Onion
Steps:
Substitution: 1 1/2 habanero instead of jalapeño makes this warm but not too spicy. To make Texas-style hot sauce: combine jalapeño, garlic, tomato paste, sugar, vinegar, alum, and spices in a blender or food processor.
Process until the desired consistency is reached.
Combine the chopped vegetables in a large saucepan.
Bring to a boil, reduce the heat, and simmer for 45 minutes.
Pour into sterilized, hot 1-pint jars, leaving 1/2 inch of headspace.
Seal and process in a boiling water bath for 15 minutes or in a pressure cooker for 5 minutes at 10 pounds of pressure.
