Cholula Hot Sauce, 12 oz., 2 pk.

This is where it all started. Cholula Original Hot Sauce is crafted from a generations-old family recipe that features arbol and piquin peppers and a blend of regional spices to deliver authentic Mexican flavor and heat. Taste the best life has to offer with Cholula Original Hot Sauce.

Get Creative with 2-Pack of 12-Ounce Bottles

With Cholula's 2-pack of 12-ounce bottles, the options are endless for this versatile medium-heat sauce. Shake it on everything from eggs and rice and beans to beverages and even pizza! We love it on both traditional Mexican enchiladas and tamales as well as new favorites like burrito bowls and fish tacos.

Celebrate Great Food, Flavor, and Mexican Roots

From the distinctive wooden cap to the original recipe hot sauce inside, every bottle of Cholula is a celebration of great food, flavor and their Mexican roots.

Recipe: Chorizo Breakfast Burrito

Servings: 4

Ingredients:

• 1 tbsp vegetable oil
• 4 frozen hash brown patties
• 1/2 pound fresh Mexican chorizo sausage
• 1/2 cup Cholula® Original Hot Sauce
• 4 (10-inch) flour tortillas
• 4 scrambled eggs
• Sliced avocado
• 4 tbsp shredded Mexican cheese
• 4 tsp red onion

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet on medium heat until shimmering. Add 4 frozen hash brown patties. Cook about 4 - 5 minutes per side or until lightly browned and crispy. Remove from skillet; set aside.
2. Add 1/2 pound fresh Mexican chorizo sausage to skillet. Cook and crumble just until browned, about 3 - 5 minutes. Increase heat to medium-high. Return hash browns to skillet, crumbling into bite-size chunks. Drizzle with 1/2 cup Cholula® Original Hot Sauce. Cook, stirring gently until mixture is well blended, about 1 minute.
3. To assemble burritos, divide chorizo mixture into 4 portions. Spread chorizo mixture horizontally across the bottom third of 4 warm (10-inch) flour tortillas, leaving room on bottom and sides to fold. For each burrito, top chorizo with 1 scrambled egg, sliced avocado, 1 tablespoon shredded Mexican cheese, and 1 tsp. red onion.
4. To roll burrito, turn tortilla so that filling side is closest to you. Grasp tortilla at 8 o’clock and 4 o’clock position and fold in to cover ends of filling, forming a ‘v’ at the bottom of the tortilla. Then, fold up bottom of tortilla over topping and tuck underneath to secure. Fold in sides of tortilla (9 o’clock and 3 o’clock positions) to form a pleat, then continue to roll from the bottom up, tucking in sides as you go.
5. Place burrito seam down in skillet on medium heat. Cook about 30 seconds to seal. Serve with additional hot sauce.