This diabolically hot sauce is also called pasta de chiltepín (chiltepín
paste). It is used in soups and stews and to fire up machaca, eggs,
tacos, tostadas, and beans. This is the exact recipe prepared in the
home of my friend, Josefina Durán, in Cumpas, Sonora. Note: This recipe
requires advance preparation.
2 cups chiltepíns (or other small, hot chiles)
8 cloves garlic
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar
Combine all ingredients in a blender and puree on high speed for 3 to 4
minutes. Refrigerate for one day to blend the flavors. It keeps
indefinitely in the refrigerator.