Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Ray Wylie Hubbard

Photography by Marc Brown

Super easy

1 (½ oz.) package dried chili pequins
1 large tomato, chopped
1 medium onion, chopped
1 jalapeño pepper, chopped
1 12 oz. can tomato juice
1 handfuls cilantro, chopped
Kosher salt and black pepper, to taste

Ray's Hell Hot Sauce Directions

Crush the chili pequins with a hammer and add half of them to ½ cup of boiling water. Boil for 4 minutes, turn off the heat and let sit for 5 minutes. Drain the water into a bowl and throw away the boiled pequins.

Put all of the other ingredients, including the remaining chili pequins and water, into a blender and blend. Add coarse kosher salt and fresh-ground pepper. Let the sauce sit in the fridge overnight before serving.