Olivia
Cholula Hot Sauce has its origins in Mexico and gets its name from the city of Cholula in the state of Puebla. It has a rich flavor from a blend of arbol and piquin peppers along with a mix of spices. This gives it a distinctive taste that is sweet, smoky, and tangy, with a slow, building heat. The texture is smooth and pourable thanks to the vinegar content. The unique wooden cap on the iconic Cholula bottles adds to its appeal.
While Cholula has medium heat, you can amp it up by using more peppers when making your own version Cholula Hot Sauce Recipe. The peppers and blend of spices are key, but feel free to experiment to get the right balance of flavors.
What is Cholula Hot Sauce?
Cholula hot sauce is a Mexican-style hot sauce that gets its name from the city of Cholula in the state of Puebla, Mexico. It has a rich, complex flavor from its blend of arbol and piquin peppers along with a mix of spices like garlic, salt, and Vinegar. It ranks at about 1,000-2,000 on the Scoville scale, so it’s considered a medium heat hot sauce. The texture is smooth, and the vinegar content makes it easy to pour and mix into foods.
Cholula Hot Sauce Recipe ingredients are relatively simple, but it’s the specific blend of peppers and spices that gives Cholula its signature taste. The peppers provide flavor, subtle smokiness, and a mild heat, while the spices add sweetness, depth, and complexity.
How to Make Cholula-Style Hot Sauce
Making your own Cholula-inspired hot sauce at home is easy. Here are the basic steps:
Ingredients Needed
- 40 Fresh Hot Peppers of Choice (a mix of cayenne, jalapeno, habanero, hot banana, etc.)
- 3 Cup White Vinegar (plus more for consistency preference)
- 1 tsp Salt
- 2 Tbsp. Minced Garlic (fresh or in water)
Kitchen Tools
- Large pot
- Immersion blender, regular blender, or food processor
- Mesh strainer
- Half-pint or pint mason jars with lids and bands
- Water bath canner
Step-by- Step Instructions
Step 1: Prepare the Peppers
Wash and slice the peppers into rings.
Step 2: Combine the Ingredients
Combine the peppers, salt, garlic, and vinegar in a large pot.
Step 3: Simmer the Ingredients
Bring to a boil, then reduce to low heat and cook until the peppers are soft.
Step 4: Puree the Mixture
Using the immersion blender, regular blender, or food processor, puree the pepper mixture until completely smooth.
Step 5: Adjust Seasoning
Add more vinegar and/or salt to the seedless hot sauce to taste. If you want the consistency you want, you may need to add more vinegar.
Step 6: Straining the Mixture
To remove the seeds, strain the pureed mixture through a mesh strainer. Discard the seeds.
Step 7: Can Hot Sauce
Keep it in the refrigerator for up to a year.
Fill half-pint or pint mason jars to about ½ to ¼ inch headspace. Apply the lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes. When the processing time is up, turn off the heat and take the lid off the canner.
Step 8: Store Hot Sauce
Allow the jars to soak in the water for 5 minutes before removing them from the canner and onto a towel. Let the jars cool for around 12–24 hours, then seal the lids. Remove the bands, wash the jars as needed, label them, and store them in your pantry.
Tips for Customizing the Cholula-Style hot Sauce
Playing around with different pepper varieties and proportions is key to putting your own spin on this traditional recipe. Here are some suggestions:
- For milder heat, use fewer Arbols and lean on Jalapenos. Or remove seeds and ribs before blending.
- Amp up the kick with extra Piquins or a few Habanero peppers.
- Take it in a more citrusy direction by including orange or lime juice.
- For extra depth, toast whole cumin seeds and oregano in a dry pan before adding to the sauce.
- Roast tomatoes or red bell peppers before blending to add sweetness.
- Swap the onion and garlic for shallots or leeks.
Ways to Use Cholula Hot Sauce
Cholula hot sauce is extremely versatile for adding flavor and a mild kick to all types of foods, including:
- Eggs – Scrambled, fried, frittatas
- Tacos – Mix into meat, top with a drizzle over tacos
- Burgers – Add to burger patties before cooking or drizzle on top
- Pizza – Use as a pizza sauce or drizzle over finished pizzas
- Sandwiches – Add a dash to tuna salad, chicken salad, or drizzle over pulled pork
- Soups – Mix in or top chili, posole, tortilla soup
- Salads – Toss with greens, beans, rice, potatoes
- Rice – Stir into Spanish rice, rice pilaf, or drizzle over plain rice
- Beans – Mix into refried beans or drizzle over black beans
- Roasted veggies – Toss with or drizzle over roasted potatoes, cauliflower, broccoli
- Grilled meats – Brush on or drizzle over grilled chicken, steak, shrimp
- Snacks – Drizzle on popcorn, nuts, pretzels, crackers
- Dips – Mix into queso, guacamole, bean dip
- Cocktails – Add to a Bloody Mary or margarita for extra spice
- Desserts – Add a dash to chocolate recipes, fruit salads
Cholula Hot Sauce Recipe FAQs
What type of peppers should I use?
A blend of peppers is best to balance flavor. Good options include arbol, piquin, jalapeño, serrano, habanero, and cayenne peppers.
What’s the difference between Cholula and Tapatio?
While both are Mexican-style hot sauces, Cholula has more vinegar and a smoother texture than the carrot-based Tapatio. Tapatio is also spicier.
Is Cholula hot sauce spicy?
Cholula has a milder heat, rating about 1,000-2,000 Scoville units. It provides flavor and only mild spiciness, so it’s not an intensely hot sauce.
What peppers are in Cholula?
The peppers used in Cholula hot sauce include a blend of arbol and piquin chili peppers. These provide mild heat and smoky flavor.
What if my hot sauce is too thick?
Thin it with a bit of water, vinegar, or vegetable broth until desired consistency is reached.
Cholula Hot Sauce Recipe
Make your own version of the iconic Mexican Cholula Hot Sauce at home with this easy recipe using a blend of peppers, vinegar, spices, and garlic for fiery flavor.
Ingredients
- 40 Fresh Hot Peppers of Choice (a mix of cayenne, jalapeno, habanero, hot banana, etc.)
- 3 Cup White Vinegar (plus more for consistency preference)
- 1 tsp Salt
- 2 Tbsp. Minced Garlic (fresh or in water)
Instructions
- Prepare the Peppers: Wash and slice the peppers into rings.
- Combine the Ingredients: Combine the peppers, salt, garlic, and vinegar in a large pot.
- Simmer the Ingredients: Bring to a boil, then reduce to low heat and cook until the peppers are soft.
- Puree the Mixture: Using the immersion blender, regular blender, or food processor, puree the pepper mixture until completely smooth.
- Adjust Seasoning: Add more vinegar and/or salt to the seedless hot sauce to taste. If you want the consistency you want, you may need to add more vinegar.
- Straining the Mixture: To remove the seeds, strain the pureed mixture through a mesh strainer. Discard the seeds.
- Can Hot Sauce: Keep it in the refrigerator for up to a year.
Fill half-pint or pint mason jars to about ½ to ¼ inch headspace. Apply the lids and bands, fingertip tight. Process in a water bath canner for 10 minutes. When the processing time is up, turn off the heat and take the lid off the canner. - Store Hot Sauce: Allow the jars to soak in the water for 5 minutes before removing them from the canner and onto a towel. Let the jars cool for around 12–24 hours, then seal the lids. Remove the bands, wash the jars as needed, label them, and store them in your pantry.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 44mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
Final Word
Homemade Cholula Hot Sauce Recipe may seem intimidating, but have fun with the process and it’s easier than you think. Keep the recipe on hand for whenever a craving strikes for that nostalgic Mexican zing.
I’d love to hear about your hot sauce experiments! Share your iterations and favorite uses below. And if you try this recipe, let me know how it turns out. That first taste when the flavors hit your tongue is an incredibly rewarding moment. Made right, homemade Cholula hot sauce can be even better than the original.
