mexican

The Origins and Craft of Firestorm Flavor 🌶️ A Love Letter to Heat: My Introduction to Firestorm Sauce The first time I tasted Mexican Firestorm Hot Pepper Sauce, I was standing in a smoky backyard in Oaxaca. A local abuelita had blended a mix of dried arbol and guajillo chilies with roasted garlic, onions, and jalapeños. She called it her “Salsa del Diablo” — but it wasn’t just about the burn. It had a deep, smoky sweetness, a garlic punch, a vinegary bite, and an earthiness that stuck with me long after the heat faded. That moment lit a fire … FULL RECIPE