Homemade Mexican Spicy Burger Sauce

Elevate your burgers with this vibrant, smoky Mexican-style chili sauce. Featuring a rich base of roasted chilies, garlic, and butter, it delivers bold heat.

Ingredients

• 500 g fresh red chilies
• 6 cloves garlic
• 100 ml olive oil
• 30 g butter
• 50 ml dark soy sauce or Worcestershire sauce

Instructions

1. 1Wash the fresh chilies

   

   Begin by thoroughly rinsing the fresh red chilies under cold running water to remove any surface dirt. Ensure they are completely clean before proceeding to the chopping stage.

   Tip: Pat the chilies dry after washing to ensure a better texture during the roasting process.
2. 2Chop the fresh chilies

   

   Place the cleaned chilies on a wooden cutting board and use a sharp knife to finely chop them. This preparation helps release their flavor and prepares them for subsequent cooking.

   Tip: Wear gloves when handling hot chilies to avoid skin irritation from the capsaicin.
3. 3Roast the chilies

   

   Arrange the red chilies in a single layer on a baking sheet and roast them in the oven. Roasting intensifies their flavor and softens the skins for easier handling later.

   Tip: Watch the chilies closely in the oven to prevent them from burning, as they can char quickly.
4. 4Mince the garlic

   

   Take the garlic cloves and use the flat side of a knife or cleaver to smash them. Once smashed, finely mince the garlic on the cutting board until you reach the desired consistency.

   Tip: Smashing the garlic first makes it much easier to peel and releases more of its aromatic oils.
5. 5Chop the roasted chilies

   

   Once the chilies have finished roasting, remove them from the oven and carefully chop them into smaller pieces. These roasted chilies will add a deep, smoky flavor to your sauce.

   Tip: Let the roasted chilies cool slightly before chopping to make them easier to handle.
6. 6Combine ingredients with oil

   

   In a mixing bowl, combine the minced garlic and the chopped chilies. Pour a generous amount of olive oil over the mixture and stir well to ensure all ingredients are evenly coated.

   Tip: Allow the mixture to sit for a few minutes so the garlic and chili flavors can infuse into the olive oil.
7. 7Grind the chili-garlic mixture

   

   Transfer the prepared chili and garlic mixture into a stone mortar. Using a pestle, grind the ingredients together until they form a coarse, aromatic paste. This process helps release the essential oils and flavors of the garlic and chilies into the mixture.

   Tip: Apply firm, circular pressure with the pestle to ensure an even consistency without turning the mixture into a complete puree.
8. 8Peel the roasted chilies

   

   Once the chilies are roasted, carefully peel away the charred, blackened skin. This leaves behind the soft, flavorful flesh of the chili, which will be added to the sauce base later.

   Tip: Wear food-safe gloves while handling roasted chilies to avoid skin irritation from chili oils.
9. 9Sauté the chili-garlic base

   

   Heat a small amount of oil in a pan over medium heat. Add the ground chili and garlic mixture to the hot oil and stir-fry until fragrant and slightly browned. This step intensifies the flavor of the aromatics.

   Tip: Keep the heat moderate to avoid burning the garlic, which can turn bitter quickly.
10. 10Add chilies and butter

    

    Incorporate the peeled, roasted chilies and a knob of butter into the pan with the sautéed chili-garlic base. Stir well as the butter melts, coating the chilies and combining the flavors.

    Tip: The butter adds a rich, velvety mouthfeel to the spicy chili sauce, balancing the heat.
11. 11Incorporate the dark sauce

    

    Pour the dark, thick sauce into the pan with the chili and butter mixture. Stir everything thoroughly until the sauce is evenly distributed and the mixture reaches a glossy, combined consistency.

    Tip: Simmer for an additional minute after adding the sauce to allow the flavors to meld together perfectly.

Storage & Reheating

Burn It Off

Frequently Asked Questions