Picante Hot Sauce

Salsa Huichol

Some sauces arrive with a marketing department. Others arrive with a story. Salsa Huichol has been made in Nayarit since 1949, when Don Roberto López began selling his family recipe by bicycle with little more than a handful of chilli, a grinder and 40 pesos in his pocket. Not a bad start to what would become one of Mexico’s best-known sauces. The original recipe centres around cascabel chilli, vinegar, salt and Mexican spices. The result is a savoury, tangy sauce with a gentle warmth that works remarkably well as an everyday condiment. Pour it over tacos, eggs, seafood, grilled meats or Mexican snacks. Frankly, this is the sort of bottle that earns a permanent place on the table rather than being brought out for special occasions. Simple recipe. Proper history. No need for theatrical nonsense.