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Discover our hot sauces

made in France from Mexican peppers

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A range of artisanal Mexican hot salsa, made in France from typical Mexican ingredients

grown in France (tomatillo, serrano peppers), arbol peppers and Provençal ingredients.

The perfect condiment to spice up everything you love!

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 Wilfried Pelletier 

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There are many varieties of chili peppers.

From mild peppers (poblano pepper, Espelette pepper) to hot peppers (habanero pepper, bird pepper, cayenne pepper, etc.), very hot peppers (bhut jolokia, red savina habanero, chocolate habanero, etc.), or even extreme peppers (trinidad scorpion , carolina reaper, dragon's breath, pepper X...)

The Scoville Scale

All are listed and classified according to the Scoville scale invented in 1912 by pharmacologist Wilbur Scoville, which measures the strength of peppers. The method ? A puree of fresh chili peppers mixed with sugar water, tested by five brave volunteers. As long as the spiciness was still present, Wilbur increased the dilution of it, when the sensation subsided, the level of dilution served as a measure of the strength of the chili. For example, for a mashed pepper, no need for dilution, the pepper does not contain capsaicin. Conversely, for a habanero pepper, it may need to be diluted 100,000 to 577,000 times depending on the variety. A pepper spray can go up to 5,300,000 SHU (scoville heat unit).

Mexico and chili peppers

In Mexico, chili has a full place in the kitchen. Heritage of pre-Hispanic civilizations, 64 domesticated varieties are listed by the Ministry of the Environment and Natural Resources. And there would be more than 200 varieties of wild peppers. Many of them have become so rare that they are at risk of extinction.

Chili peppers in our sauces

To make our sauces, we decided to use two of the most used peppers in Mexico, the serrano pepper (about 23 K SHU) and the arbol pepper (15 to 30 K SHU). Two classics of Mexican cuisine, which we will introduce you to through our three recipes.


Las Chachitas were born out of a Franco-Mexican encounter, chachita (Angelica) and chachito (Fabien).

For years, faced with the difficulties of finding real Mexican hot sauces in France, Chachita has developed her own homemade recipes. Little by little, and faced with their success in our surroundings, the idea germinated to make it a joint project, with the aim of making truly Mexican sauces 100% made in France.


At Las Chachitas, we love Mexican gastronomy and its tasty dishes, its hot peppers...

Are you looking for spice, something to season your dishes, a different flavor? We have the chilli sauce you need, the perfect condiment to accompany your preparations and give them a unique and spicy taste.

We made for you, from Provence, three Mexican hot sauce recipes.

A sauce made with jalapeño peppers (la salsa jalapeño), fresh and tart, she is accessible to everyone.

Tasty and not very spicy, she is perfect for introducing yourself to spicy flavors.

A red sauce (la salsa roja), inspired by hot sauces that can be found on all Mexican tables.

A tomato base, with red serrano pepper and arbol pepper.

A green (la salsa verde), also inspired by hot sauces that can be found on all Mexican tables.

A tomatillo base, with green serrano pepper and arbol pepper.

And a peanut (la salsa huate), a powerful spicy sauce, an explosion of flavors.

For chili pepper lovers or curious people who want to play with fire.


A sauce made from habanero peppers (la salsa habanero), which reveals all the power and flavors of the habanero pepper.


For true pepper lovers or curious people who want to play with fire.

Packaged in 180g jars, they will be perfect for spicing up the skewers at your next barbecue party, the Mexican recipes you can find on our blog, or the next dish you will cook. Be imaginative.

If you're like us, you'll end up putting a hot sauce on the table at every meal and will no longer need to salt your dishes.

What drives us, to make you discover the flavors of Mexico,
with our sauces that awaken your taste buds


Attached to the quality of our sauces, we naturally turned to partners recognized for the quality of their products and services. Chili peppers, tomatoes, onions... we make every effort to supply ourselves as much as possible in France, and ideally in Provence. On all of our sauces, we have 95% of French products, including 56% of Provençal products.


Mexican cuisine is to our liking, too often denatured in France, beers flavored with tequila, products found in supermarkets with “fajita kits” or other, explosion of “French tacos”. All are surfing on the fashion of the very rich Mexican culture, tarnishing the culinary heritage of an entire nation. In Mexican cuisine, we find pre-Hispanic and European influences (Spain), but also African, Caribbean, Asian and Middle Eastern. Rich and abundant, spicy, colorful, intense, she offers an impressive variety of dishes and explosions of flavors that leave no one indifferent. Declared intangible heritage of humanity by UNESCO in 2010, she is a champion in the use of chilli, corn, lime, beans and avocado. Is very elaborate and like its French counterpart is not afraid to venture out, innovate and use new ingredients.
No Tex-Mex cuisine here, no chili con carne or chicken fajitas. Even if we love a good tabasco sauce and good fajitas from time to time, we prefer to focus on Mexican specialties, tacos, enchiladas, guacamole, chilaquiles, quesadillas, tamales, carnitas, carne assada (BBQ)...

In this blog,
we will explore little by little with you, the richness of Mexican cuisine and culture, its dishes, its sauces, its flavors, its peppers, we will talk to you about seasonings, garnishes, spice mixes... Cooking recipes, tips for using our hot sauces, to find the right ingredient, in short everything you need to prepare a real tasting of Mexican dishes. And forget about everything you thought you knew about Mexican cuisine, which has so much more to offer than supermarket brands and so-called Mexican restaurant chains.

A quick recipe...
Kidney beans are one of the most used accompaniments in Mexican cuisine.
This basic accompaniment will bring a lot of flavor to all your dishes.

First step, soak 500 g of red kidney beans in water for at least 12 hours. In a pot of water, cook the beans with a pinch of salt, 4 garlic cloves and 1/2 red onion. Let simmer for about 30 minutes or until beans are cooked. Once cooked, put the beans in a blender with the onions, the garlic, a teaspoon of cumin, cover everything with the cooking water and blend until you get a smooth consistency. Finally, heat a drizzle of olive oil in a frying pan, add the mashed beans, stop cooking once the mashed potatoes start to boil. There you have it, a nice well-cooked bean puree (Frijoles refritos) to use as an accompaniment to your Mexican dishes based on tortillas, chicken, red meat, pork…
Ready to treat your taste buds?

buen provecho (bon appétit).

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