Recipe Details

A savory southwestern sauce with the aroma of toasted yellow maize, chicken stock, cumin, butter and the aged cayenne peppers in Frank’s® RedHot® Original Cayenne Pepper Sauce.

  1. Toast corn flour in a 350°F oven for 10 to 12 minutes to a light golden brown.
  2. Combine corn flour and cumin. Whisk into room temperature stock. Bring to a boil whisking to avoid lumps as the sauce thickens. Add Frank’s and butter and remove from heat.

CHEF’s TIP!

The roasted corn flour and cumin adds a nutty Southwest flavor.


This sauce is perfect tossed with shredded chicken or pulled pork for sandwiches, burritos and quesadillas.


Use this sauce as a glaze on Texas or New Mexican Style Wings.


Garnish with crumbled Cotija cheese and chopped cilantro.


Add and puree canned fire roasted tomatoes for that nice char flavor that's so trendy today.


An indulgent variation can be achieved by slowly whisking in nice melted Queso Blanco.