Spicy Tex Mex Sauce

    5 hours 10 mins

    Give your usual chutneys a break and try this American-style sauce. It is inspired by what one finds on the table in America's many Mexican and Tex-Mex restaurants. You can use this as a table sauce, and spices can be adjusted to taste. Try it on burgers, tacos, barbecued meats and vegetables - the possibilities are endless!

    2 people made this

    Serves: 30 

    • 400g tomatoes, chopped and puréed
    • 280g minced onion
    • 6 jalapeno or green chillies, chopped
    • 2 tsp ground cumin
    • 2 tablespoons salt
    • 2 tablespoons caster sugar
    • 110ml white wine vinegar
    • 1 teaspoon minced garlic
    • 400g cooked tomato paste, diluted with little water
    • 85g tomato purée
    • 110ml ketchup
    • 225ml water

    Prep:10min  ›  Cook:2hr  ›  Extra time:3hr cooling  ›  Ready in:5hr10min 

    1. In a large pot, combine tomatoes, onion, chillies, cumin, salt, sugar, vinegar, garlic, cooked tomato paste diluted with water, tomato puree, ketchup and water (add enough water to bring the mixture to your desired consistency). Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
    2. Let the mixture cool completely, then pour into individual jars. Store in refrigerator. Will keep for several weeks.

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    Reviews and Ratings
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    Reviews in English (27)


    This was exactly what I was looking for a great hot/taco sauce good enough for everyday use. Will double the jalapenos next time, and add more garlic too.  -  19 Jul 2006  (Review from Allrecipes US | Canada)


    This recipe was outstanding. If I could rate this more than a 5 it would be a 10 in my book. I added a little worchestire at the end and more peppers. My dad said (and he likes HOT sauce) this was the best he ever had. He has tried them all too. Very good! I will keep this as my secret too. ha!  -  02 Nov 2005  (Review from Allrecipes US | Canada)


    Very good ! I added a few more Jalapeno peppers and Garlic, but overall a real good sauce. Thanks for the recipe.  -  30 May 2002  (Review from Allrecipes US | Canada)