CHOLULA SAUCE RECIPES

Steps:

• Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
• Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.

Steps:

• Position 2 racks in the center of the oven, and preheat to 375°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, cinnamon, and 1/4 teaspoon salt in a large bowl. Beat the butter and both sugars at medium-high speed in the bowl of a stand mixer fittedwith a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla and the hot sauce. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.