If you’re a fan of spicy food, you’ve likely heard of Cholula hot sauce—a staple in many Mexican households. Known for its unique blend of flavors and moderate heat, Cholula is not just any hot sauce; it embodies the essence of Mexican cuisine. But is Cholula a real Mexican hot sauce? The answer is a resounding yes! Originating from the small town of Cholula in Puebla, Mexico, this sauce is made with authentic ingredients like arbol and piquin peppers, vinegar, and spices.
Let’s learn how to make a homemade version of Cholula hot sauce right in your own kitchen. It’s simple, fresh, and totally customizable to your preferred spice level!

Ingredients for Cholula Hot Sauce
- 10 dried Arbol chilies, rinsed
- 2 whole limes (zested and juiced)
- 1 stem of fresh oregano (leaves only)
- 4 garlic cloves, peeled and halved
- 1 shallot, peeled and cut into 6 pieces
- 1 tablespoon salt
- 1 teaspoon cumin seeds
- ¼ cup brown sugar
- 2 cups of filtered water
- 1 cup distilled white vinegar
Recipe Substitutions
If you can’t find some ingredients, don’t worry! Here are some swaps you can try:
- Arbol chilies: Use cayenne peppers or pequin chilies
- Fresh oregano: Dried oregano works too (use 1 teaspoon)
- Shallot: Replace with 1/4 of a small onion
- Brown sugar: White sugar or honey can work
Kitchen Appliances You’ll Need
- Large sauté pan
- Blender (preferably high-powered)
- Fine mesh strainer
- Mason jars or hot sauce bottles
- Tongs or spoon for stirring
Instructions for Making Cholula Hot Sauce
Step 1 | Prepare the chilies

Start by rinsing the dried Arbol chilies under cold water and letting them air dry. Once dry, remove the stems but leave the seeds inside—these will add extra heat and flavor.
Step 2 | Toast the chilies and cumin seeds

Heat a large sauté pan over medium-low heat. Add the chilies and cumin seeds to the pan and toast them, stirring frequently to prevent burning. The chilies will release a smoky fragrance and darken slightly. Be careful—this can happen fast! Stir for about 1–2 minutes.
Step 3 | Add the aromatics

Once the chilies and cumin seeds are toasted, add the chopped garlic and shallots. Sauté for another minute to soften and release their flavors.
Step 4 | Simmer the ingredients

Pour in 2 cups of water and half a cup of distilled white vinegar. Add the lime zest, a tablespoon of salt, and bring the mixture to a boil. Once boiling, reduce the heat, cover the pan, and simmer for 15 minutes.
Step 5 | Add the oregano
After 15 minutes, add the fresh oregano leaves and let everything simmer for another 5 minutes. The peppers should now be soft, and the garlic and shallots tender.
Step 6 | Blend the mixture

Carefully transfer the mixture into a blender (or use a NutriBullet like I do). Blend until smooth. If it’s too thick for your liking, add a little water, about half a cup at a time, until you reach your desired consistency.
Step 7 | Strain the sauce

Pour the blended sauce through a fine mesh strainer into a glass bowl. Use a spoon to push the sauce through, leaving behind any seeds and pulp. This gives you a smooth, silky sauce.
Step 8 | Final touches
Add the juice of two limes and the brown sugar to the strained sauce. Stir well to dissolve the sugar. The heat from the sauce should help the sugar blend in nicely.
Step 9 | Cool and store

Let the sauce cool completely before transferring it into mason jars or hot sauce bottles. Store in the fridge, and it should last for up to 6 months—though you’ll probably finish it much sooner!
Recipe Notes
- Check the heat: If you want less spice, remove some of the seeds from the chilies before blending.
- Adjusting the thickness: Add more water if you prefer a thinner sauce, or let it simmer longer for a thicker consistency.
- Flavor boost: For an extra smoky flavor, you can lightly char the chilies before toasting them.
Recipe Variations and Additions
If you want to experiment, here are some ideas to mix up your Cholula hot sauce recipe:
- Smoky Chipotle Version: Replace some of the Arbol chilies with dried chipotle peppers for a deeper, smoky flavor.
- Sweet and Spicy: Add a tablespoon of honey or a ripe mango to the blender for a sweet twist that balances the heat.
- Herbaceous Blend: Add cilantro or basil to the final blending step for a fresh, herbal flavor.
Serving Suggestions
Cholula hot sauce is versatile and can be paired with many dishes. Try drizzling it over:
- Tacos: A must-have for adding a burst of flavor to any taco.
- Eggs: It’s perfect on scrambled eggs or omelets.
- Grilled meats: Use it as a dipping sauce for grilled chicken or steak.
- Soups: Stir a spoonful into soups like tortilla soup or chili for extra heat.
- Pizza: Add a few drops to your pizza slices for an exciting flavor boost!
Storage Tips
Refrigeration:
Always store your hot sauce in the refrigerator. It will last for up to 6 months.
Freezing:
If you made a big batch, you can freeze some in small containers. Thaw it in the fridge overnight before use.
Sterilizing jars:
Make sure to sterilize your storage jars or bottles by boiling them in water before filling them with the sauce.
Frequently Asked Questions (FAQs)
Can I make this Cholula hot sauce recipe less spicy?
Yes, you can! To reduce the heat, use fewer arbol chilies or remove the seeds before cooking. You could also add more vinegar or water to dilute the spiciness.
Can I use this Cholula hot sauce recipe as a marinade?
Definitely! This hot sauce makes an excellent marinade for meats, tofu, or vegetables. Mix it with some oil and your favorite herbs for a flavorful marinade.
Should I serve the Cholula hot sauce cold or warm?
This hot sauce is typically served at room temperature or cold. If you prefer it warm, you can gently heat it before serving, but be careful not to overheat as it may affect the flavor.
Can I double or halve this Cholula hot sauce recipe?
Yes, you can easily scale this recipe up or down. Just make sure to adjust all ingredients proportionally to maintain the right balance of flavors.
Is it normal for the color of the hot sauce to change over time?
A slight darkening of the sauce over time is normal and doesn’t affect the taste or safety. However, if you notice any unusual color changes or mold, it’s best to discard the sauce.
Can I use fresh chilies instead of dried ones in this recipe?
While dried chilies are traditional for this sauce, you can experiment with fresh ones. Keep in mind that fresh chilies may change the flavor profile and consistency of the sauce.

Cholula Hot Sauce Recipe
This easy homemade Cholula hot sauce recipe blends spicy Arbol chilies and fresh lime for a tangy, smoky sauce that enhances any dish. Ready in 35 minutes!
Ingredients
- 10 dried Arbol chilies, rinsed
- 2 whole limes (zested and juiced)
- 1 stem of fresh oregano (leaves only)
- 4 garlic cloves, peeled and halved
- 1 shallot, peeled and cut into 6 pieces
- 1 tablespoon salt
- 1 teaspoon cumin seeds
- ¼ cup brown sugar
- 2 cups of filtered water
- 1 cup distilled white vinegar
Instructions
- Prepare the chilies: Start by rinsing the dried Arbol chilies under cold water and letting them air dry. Once dry, remove the stems but leave the seeds inside—these will add extra heat and flavor.
- Toast the chilies and cumin seeds: Heat a large sauté pan over medium-low heat. Add the chilies and cumin seeds to the pan and toast them, stirring frequently to prevent burning. The chilies will release a smoky fragrance and darken slightly. Be careful—this can happen fast! Stir for about 1–2 minutes.
- Add the aromatics: Once the chilies and cumin seeds are toasted, add the chopped garlic and shallots. Sauté for another minute to soften and release their flavors.
- Simmer the ingredients: Pour in 2 cups of water and half a cup of distilled white vinegar. Add the lime zest, a tablespoon of salt, and bring the mixture to a boil. Once boiling, reduce the heat, cover the pan, and simmer for 15 minutes.
- Add the oregano: After 15 minutes, add the fresh oregano leaves and let everything simmer for another 5 minutes. The peppers should now be soft, and the garlic and shallots tender.
- Blend the mixture: Carefully transfer the mixture into a blender (or use a NutriBullet like I do). Blend until smooth. If it’s too thick for your liking, add a little water, about half a cup at a time, until you reach your desired consistency.
- Strain the sauce: Pour the blended sauce through a fine mesh strainer into a glass bowl. Use a spoon to push the sauce through, leaving behind any seeds and pulp. This gives you a smooth, silky sauce.
- Final touches: Add the juice of two limes and the brown sugar to the strained sauce. Stir well to dissolve the sugar. The heat from the sauce should help the sugar blend in nicely.
- Cool and store: Let the sauce cool completely before transferring it into mason jars or hot sauce bottles. Store in the fridge, and it should last for up to 6 months—though you’ll probably finish it much sooner!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 15Total Fat: 0gSodium: 110mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 0g
Conclusion
I encourage you to try making Cholula hot sauce at home. It’s a chance to customize flavors, create something special, and add excitement to your meals. The pride of sharing your homemade sauce with others is unmatched.
So grab those ingredients and start your flavorful journey today! Don’t forget to follow us on Pinterest.