Tepín SAUCE---The Gringo Killer"

Warning: This sauce is so hot that most people will not be able to use it without dilution. It should be used for the first time in 1/4 teaspoon amounts of less. DO NOT TRY IT DIRECTLY!

For every Tablespoon of Tepín flakes, add 2-3 Tablespoons of lime juice and stir. Let the mix sit 24 hours at room temperature, and then add enough lime juice to make it into a pourable sauce. Put it in a blender for a minute, and it is ready to use. Dilute with more lime juice to taste if necessary. Kept refrigerated, it lasts indefinitely. Add small amounts at a time to any dish as you would Tabasco® sauce. About five to ten times hotter than Tabasco® brand sauce.


2-3 Tablespoons corn oil or peanut oil
1 cup raw peanuts
1-2 Tablespoons finely chopped garlic
1 Tablespoon sugar
1/4 teaspoon Tepín flakes (to taste)
salt, to taste

Combine 1/4 teaspoon Tepín powder with one Tablespoon sugar. In a cast-iron or non stick skillet, heat the oil over medium heat, but do not let it smoke or burn. Add peanuts and stir in oil till lightly toasted. Remove and drain on paper towels.

Add garlic to pan with only a little oil, just enough to keep from sticking. Stir one minute till lightly golden, then add Tepín/sugar mix. Stir 30 seconds, then add peanuts and salt. Stir again for 30 seconds or so...do not burn peanuts. Spread on a plate until cool. Serve in a bowl with your favorite beverage.

Caution: Cook in a well-ventilated room, as the vaporizing Tepín oil can severely irritate your nose and throat!

1/2 cup lime juice
1/4 teaspoon Tepín flakes, or to taste
1 teaspoon sugar
1-1/2 cups shallots, chopped
2 green onions, chopped
1 Tablespoon cilantro
1/4 teaspoon salt, or enough to round out the taste.

Blend all ingredients well in a blender. Serve in a bowl chilled, with crunchy dill pickle spears. The cool, sour/salty taste of the pickles contrasts nicely with the fiery sweet/sour tones of the dip, creating a complex burst of flavors.