In a blender, on speed 2, blend the Valentina hot sauce.

While the blender is running, slowly drizzle in the clarified melted butter in a thin, steady stream. This process is called emulsifying and will create a smooth, creamy sauce.

Once the butter is fully incorporated, add the Sangrita Viuda de Sánchez and blend briefly to combine.

Transfer the sauce to a clean, airtight container and refrigerate.