306080 Fri Jun 30 22:42:36 -0700 2006 117 31 Home Cooking 0 1721922 Savor the Flava. i've come close to mastering this sauce at home, but mine taste more like El Taurino aka hoover taco- sauce. can anyone taste a hint of curry or tumeric? what's in their sauce thats sooo addicting? thanks jimbob Fri Jun 30 22:42:36 -0700 2006 15330 jms_5150 1 1722038 Are you sure their sauces are different? King Taco owns El Taurino (and both are at least partly owned by Pepsi, supposedly), so I assumed they used the same green and red salsas, though sometimes the sauces do taste a little different. That, however, could simply be the result of different chilis of the same variety having different tastes. Fri Jun 30 23:48:17 -0700 2006 1721922 15375 hungrybruin 2 1724847 good to know...but, yeah i do taste the difference between the two sometimes... perhaps you're right on the different chillies. - thanks for the scoop!! Mon Jul 03 17:32:09 -0700 2006 1722038 15330 jms_5150 3 1875213 hey jms, could you post the recipe up because i've been wanting to make this myself Thu Sep 14 01:35:03 -0700 2006 1724847 40465 andyjl 2 2969588 Please post your recipe!!! I'm a total hot sauce freak and King Taco has one of the best in LA. Lots of character and lots of heat. I would buy it buy the quart if they would sell it... alas, the most I'm ever able to get away with is a few onces!!! What a shame. Forget world peace, Imagine carne asada merrinaded in this?!?! This stuff definitely has lime or lemon, and I kinda feel is has pumpkin seeds too, which is common in salsas like this. It's similar to Tapatio brand hot sauce but with much less vinegar (if any). It's also more earthy (pumpkin seeds?) and has much more heat. It's not fruity at all so I would say it has little to no habanero. Mon Sep 24 01:46:29 -0700 2007 1722038 112243 Kevitivity 3 2986668 I don't think this dude wants to post his recipe or doesn't use the board any longer, the requests have been up for about a year but he has never shown up. Fri Sep 28 14:06:55 -0700 2007 2969588 22499 jimmyodonnell 3 3404304 does anyone know whats in there carna asada merrinaded i really wanna know that me and my girlfriend have been lookin for this like crazy so far nothing :'( Sat Feb 16 11:25:33 -0800 2008 2969588 166655 guywithbluepants 4 3409914 I don't have any inside info, just speculation from eating there so often . . . I have to guess the marinade is heavy with lime juice?? It may not be all there is in the marinade, but it sure seems like it's one of the ingredients. Mon Feb 18 12:49:14 -0800 2008 3404304 22499 jimmyodonnell 1 1723430 i've got no idea what's in the sauce, but it is so good! i love that place. Sun Jul 02 05:56:25 -0700 2006 1721922 11446 dtud 1 1833655 I found a chunk of clove in the green sauce. A little (very little) bit of clove seemed to get my version of their green sauce closer. Will you share your red sauce recipe? I've tried to do this one but haven't come very close. I moved from L.A. about three years ago and I'm still going through withdrawels for both the green and red sauces. Fri Aug 25 20:53:44 -0700 2006 1721922 28509 ou812 1 1848674 yes, please share your recipe... king taco/el taurino red sauce is very addicting! Fri Sep 01 17:13:10 -0700 2006 1721922 23693 civicisr 1 1849334 Recipe Copycatting 101 - get the list of ingredients/nutritional info. Fast foods chains, by regulation, have to provide that information when requested. A lot of stuff will fall under the generic term 'spices,' but having the ingredients will help. Fri Sep 01 21:29:01 -0700 2006 1721922 13805 scott123 2 2160719 so i called king taco to get nutri info... no luck! Sat Jan 06 23:09:42 -0800 2007 1849334 23693 civicisr 1 1878355 hey jms could you tell me what the recipe is for the sauce? I would really like to know how to make this -andy Fri Sep 15 06:59:16 -0700 2006 1721922 40465 andyjl 1 1892549 I've been enjoying King Taco's red sauce for years. Whatever is in it, they're not telling. I've heard that only 2 people in the company have the recipe. I'm thinking the sauce is more of a curry than a usual Mexican style chili based hot sauce. The flavors are very complex with strong citrus, coriander, allspice, and a hint of smoke. There might be some cayenne or habanero powder in there too which gives it the "kick". I'll keep experimenting. Thu Sep 21 17:44:22 -0700 2006 1721922 42218 slug 1 2050644 Jimbob Are you going to post up your red sauce recipe? Everybody on the thread seems to like King Taco or El Taurino enough to give it a go of their own . . . if yours comes close, let's try it. Mon Nov 27 21:35:49 -0800 2006 1721922 22499 jimmyodonnell 1 2160935 King Taco Red Sauce is wonderful. You are right, the flavors are very complex and layered. The only thing though is if you have a low tolerance for hot chile then be careful because IT IS VERY HOT!! Sun Jan 07 00:38:28 -0800 2007 1721922 56791 Cali 1 2160980 I also would love to get your recipe, Jimbob. Please post it for us! Moose Sun Jan 07 00:56:26 -0800 2007 1721922 16032 Moose 1 3176236 I do can make somewhat alike king taco sauce.. but im not 100% there yet.. well if jimbob and i work together, we might make it happen.. as for the ppl.. i spent $ and time to come to where i am with this sauce so.. I will not share the recipe.. but jms pls give me a holla . Mon Dec 03 14:18:02 -0800 2007 1721922 147521 Royappa 2 3188221 That's the spirit! Wouldn't want to share any recipes here on the home cooking board, might get ripped off by someone who hasn't spent any $ and time on their own recipes. Fri Dec 07 10:45:03 -0800 2007 3176236 22499 jimmyodonnell 3 4530259 Hey there Jimmy, how's it going? My name is Cesar I've been working my self on this king taco recipe for some time, and I just cant nail it... Are you there yet? have you figured out what is in the salsa? Mon Mar 23 11:19:25 -0700 2009 3188221 276716 cborjon 1 3625287 I am going to give this sauce a try and will let you know if I have any success. Thu Apr 24 07:28:31 -0700 2008 1721922 186510 redmeat 2 3627021 Welcome to Chowhound! IMO the sauce isn't that different than this one in the Recipe database: http://www.chow.com/recipes/10646 Chile de arbol, ancho, tomatoes and pumpkin seeds included. There's another stupidly simple salsa floating around on this board that contains nothing but (roasted?) chile flakes, crushed tomatoes and salt. Sometimes the chile flavor is complex enough to shine through. EDIT - found it: http://www.chowhound.com/topics/411444 I really have to make a return trip to KT, but if their sauce does contain allspice that makes it a close cousin to the sauce from Carnitas Michoacan on N. Broadway. Thu Apr 24 14:33:00 -0700 2008 3625287 23712 DiveFan 3 3627454 I think the post above about it being more of a curry might be right. My first test was ruined by the cloves (or clove powder). It was so overpowering it left me with a "just chewed on a clove cigarette taste." I am messing with boiling water and olive oil with garlic and shalots and kosher salt. Then simmering it for about 30 minutes for a base, kind of like you would do if you are making your own chicken stock (adding those flavors to the water). Then I strain the water and add chili powders to the hot seasoned water to get a paste. The New Mexico Chili Powder didn't work well, the California Chili Powder seemed a little closer. I still think the kick or heat comes from Cayenne (only because it has a similar affect on me, plus the after affects of KT Sauce and something with a lot of Cayenne are the same - lower abdominal if you know what I mean). The pumpkin seed thing might work too. I have that in my second batch, not my first, and it seems to bring another dimension to it. Lime juice is a must, I am thinking of toying with some concentrate next time. I can't work on this everyday, so I will report back when I have time to mess with it. The only thing I can't figure is if there is any tomato in there or not, I don't think so, it's all chili. I think I will make a KT run and buy a cup so I can try and disect it more. Any other feedback will help. Thanks Thu Apr 24 17:01:49 -0700 2008 3627021 186510 redmeat 3 3627637 We're both learning a lot about the subtleties of Mexican salsas. I've got to believe that KT salsa's main chile is de arbol - hot, cheap, and (the more I taste) surprisingly complex compared to most cayenne. I go Real easy on the supporting spices, as you discovered with clove. As you may know many of the 'Mexican' spices like cumin came from Asia. I'll bet that there's a small amount of tomato, got to have some kind of acid for balance. Oh, yeah, No olive oil. Rarely used in Mexican cooking, and too expensive for a taqueria chain. Use whole chiles (toasted, soaked, blended, strained) for better flavor, body, lower cost (think KT) and use the powdered versions the day after to balance heat and flavor. Good luck! Thu Apr 24 18:25:54 -0700 2008 3627021 23712 DiveFan 4 3696703 de arbol's are much better, still not sure on the tomato, or I can't get the amount right. I started with very few ingredients this time (using the de arbols) and going to work in more each time. simple garlic, fire roasted tomatos, de arbols, salt pepper.. I think the pumpkin seeds are a must... I did however read another recipe that sounded similar and they added sesame seeds as well as the pumpkin seeds. That recipe asked for cloves, but I am stearing clear of that. something like..... de arbols tomato - in small amounts garlic pumpkin seeds salt pepper What quanties I am far off to get the right flavor. In the meantime I have made some pretty good tasting stuff. Just not KT! Sat May 17 12:54:29 -0700 2008 3627637 186510 redmeat 1 3697787 I haven't had King Tacos sauce but it sounds like a sauce I used to make very frequently .. from chilies de arbol, pumpkin seeds, allspice, cumin, oregano and garlic. People in my office liked it so much I used to make it in bulk and give it away. I'm too lazy to go get the book but it's in Rick Bayless's first cookbook. I found the recipe online. Here it ts: http://orangette.blogspot.com/2007/03/hot-sauce.html I also used to add a shot of reposado for a kick but definately not needed. SG ~ Sat May 17 23:44:53 -0700 2008 1721922 13794 SilverlakeGirl 2 3712201 I made the Rick Bayless sauce. It is good. But, not quite King Taco. I would 86 the sesame seeds and cloves. The Bayless sauce has a lot more vinegar then the KT sauce. Maybe I will try a version of the Bayless Sauce, but dump the sesame and cloves, cut the vinegar by 1/3, cook to soften the chilis and use the chili water to replace the vinegar. Also, I am still thinking some tomato, just not sure how much. Thu May 22 11:46:01 -0700 2008 3697787 186510 redmeat 3 3757541 KT wins! I give up. I have tried so many combos and just don't come close. Hopefully some day someone will come here and share their recipe that comes close. Fri Jun 06 16:27:43 -0700 2008 3712201 186510 redmeat 1 3912884 No one has mentioned using Chipotle chiles. I've tried it with this and it gives it a smoky flavor, I didn't add anything beyond a little bit of clove but it was rather close considering I didn't put any real effort into it. Tue Jul 29 16:48:40 -0700 2008 1721922 214336 Kintaro 2 4011151 I am confused you put a little Chipotle in what? I have used Chipotles and you are right, their flavor comes through similar to KT's. I believe there are Chipotles in their sauce for sure... What other ingredients are you using? So far I am at .... Tomato Sauce, Garlic, Onion, de Arbols, Chipotles, Salt, Pepper, Lime Juice. Fri Sep 05 10:21:18 -0700 2008 3912884 186510 redmeat 3 4070584 my dad old friend knows how to do it..back in the 80's he use to live with this family,, and one of thoses family member was able to get the secret recipe.. he was able to get the secret red hot sauce recipe ...and put up his own restaurant where we dont know... but my dad knows part of it recipe.... we have lost contact with that family..but we going to go look for them..and going to try to make the sauce with my dad..i check back here this weekend.and let ya know how it goes... Mon Sep 29 14:41:01 -0700 2008 4011151 229388 p3lon 4 4077662 Good Luck. I am anxious to find out if you come up with anything. Thu Oct 02 14:06:27 -0700 2008 4070584 186510 redmeat 5 4099103 hello all.....alas I think I have found the appropriate forum to continue pursuing my obsession with the ever-elusive KT red sauce recipe. I grew up in ELA and have been a patron since childhood. I have been tinkering with a ton of recipes of my own for years to no avail. I have a similar recipe to the Bayless recipe mentioned in this thread that I use as a sauce to accompany my Birria recipe. However, this is not remotely close - it is too heavy on vinegar and also incorporates a Mexican chocolate - Ibarra. My wife has insisted for years that she tastes chipotle in the sauce- but it must be very little. I would love to continue this dialogue with you if you would allow me to. Best regards, Tony J - Upland, CA Sun Oct 12 09:01:30 -0700 2008 4077662 232128 Kalena499 6 4106289 Tony, any feedback would be great. I have struck out so many times trying to duplicate this sauce, I have kind of given up. Wed Oct 15 11:30:38 -0700 2008 4099103 186510 redmeat 7 4106867 I can recap what I have tried.. not in any specific method, but ingredients. I have tried various types of cooking methods, from roasting peppers, to dry peppers, to boiling them, to blending.... no matter what I try the flavor combos just aren't right. Ingredients: de Arbol Chilis Cayenne Pepper (powder) Cumin (powder) Mexican Chili Powder Chipotle Peppers Tomato Sauce (or Paste in water) Onion Garlic Lime Juice Salt ---------------- I am dumping the idea of using any vinager, or cloves, or seeds of any type. Wed Oct 15 15:07:09 -0700 2008 4106289 186510 redmeat 8 4109433 I tried this... with the above ingredients. The "chili sauce" is pretty tasty, but not King Taco. Texture and Heat are similar, but something it missing, I can't quite put my finger on it. Plus, I can't figure why mine always turns out so orange and KT's is bright red. 1/2 Onion 4 cloves of Garlic 1 TBSP Cumin 2 TBSP Mexican Chili Powder 1 TBSP Cayenne pepper A Big Handfull of dried de arbol chilis (about 50 or so) 2 cups of water 2 heaping spoonfuls of tomato paste 1 TBSP Salt Juice of 2 Limes 1/3 cup vegetable oil In a food processor I put the 1/2 Onion, Garlic, Cayenne, Cumin, Salt & Mex Chili Powder... I kept it running until it made a paste from the powders and moisture of the onion and garlic. I then dumped that into a small pot with 2 cups of water and 1/3 cup of Vegetable Oil. Next I took the stems off the de arbols, removed the seeds, not that carefully, and put them in a dry pan to lightly toast them. As soon as they start to change color, I pulled them off and added them to the pot with the water, oil and other ingredients. I brought everything to a boil and then simmered for about 30 minutes... then I added a couple of heaping spoonfulls of tomato paste and stirred that in.... then simmered for an hour. I let it cool to room temperature, put in in a blender (added the Lime Juice) and buzzed it for a good minute or two, then poured it through a medium strainer to eliminate any bits of seed or peppers that didn't get blended up. I put it in the fridge for a few hours and boom-bam it's done. I think it is pretty tasty. It is not KT, but similar consistency and similar heat . I just tried it, I like it... if anyone wants to give it a try and see what needs to be added or taken out or how far off you think I am.... which I know is pretty far off, but I need to start somewhere. Thu Oct 16 15:25:08 -0700 2008 4106867 186510 redmeat 9 4706688 Something missing - Could this be 'M.S.G.' by any chance ? :-o Fri May 22 09:58:34 -0700 2009 4109433 322043 lukeskywacko 5 4109782 Hi redmeat, The ingredient description 'Mexican chili powder' is ambiguous. What exactly is it? I've made chile sauce whose orange color came from guajillos, although de arbols might be a contributor. Have you tried a little allspice, say 1 tsp for complexity? More importantly, I'd substitute ancho, guajillo and especially New Mexico chile for the cayenne. Chains are bound to use what's available/cheap although KT has been around long enough to be more traditional. Thanks for the update, reminds me that I'm low on salsa roja... Thu Oct 16 18:10:10 -0700 2008 4077662 23712 DiveFan 6 4110208 Mexican Chili Powder is just a "generic" brand spice you can buy at any local drug store and keep on your spice rack. It is like regular old Chili Powder.. but a tad different. On the All Spice issue... that I have not tried it, but my grandma (an Italian) swears it adds a home made taste to everything... I can try it... I have used New Mexico before, it didn't seem to have the right taste to duplicate KT. In am thinking this chili sauce derives from all fresh chili's.. roasted and then cooked down. Thanks for your insight Dive Fan. Fri Oct 17 00:36:20 -0700 2008 4109782 186510 redmeat 7 4110215 As for the Cayenne, the only reason I use it is because I use to go to this bar in Long Beach CA that made Buffalo Wings where Cayenne was the "heat" ingredient. They had this great sauce, but increased the heat (mild, medium, hot) by adding more Cayenne. I would get the extra Hot..... The effect the next day was a nice crampy lower abdominal discomfort! not fun, but worth it due to the taste.... KT Red Sauce was the only thing that ever had the same affect on me... so I just assumed there might be Cayenne in there. No other Chili, Fresh, Roasted, Dried or Powder has the same impact on my system... so I just deduced it from that. Not really scientific, I am sorry,,, just my own observation! Fri Oct 17 00:48:30 -0700 2008 4110208 186510 redmeat 8 4129796 OK everyone - I tweaked a couple of different recipes and think that I am getting closer, but there is still something missing. Here is the last recipe I used. 8 oz can of tomatoe sauce 1/4 onion 10 chiles de arbol 2 new mexico chiles 1 tsp garlic powder 1 tsp cayenne chili powder 1 1/2 tsp chipotle chili powder 1 tsp ground corriander 3 cloves salt & pepper juice of 1/2 lime toast your chiles de arbol & new mexico chiles before boiling them then use the water from the chiles you boiled to created the correct consistency. Once again, its close but still is missing something. Sun Oct 26 09:26:58 -0700 2008 4110215 232128 Kalena499 9 4139513 I am going to give it a try and report back. Thanks Thu Oct 30 16:28:42 -0700 2008 4129796 186510 redmeat 10 4156943 I made a different type of sauce than KT for a party I am having this weekend. I tried Orange Juice instead of Lime. It actually tastes closer. KT has something in it that makes it a bit tangy and citrusy.. instead of vinegar, but the lime is a bit too sour. Not saying it is the answer, but when I get around to trying the KT sauce again, I am going to use OJ instead of Lime. Fri Nov 07 15:36:54 -0800 2008 4139513 186510 redmeat 11 4157254 I just blasted some out... don't try the OJ. Fri Nov 07 18:36:31 -0800 2008 4156943 186510 redmeat 12 4158106 Just tried another variation of the recipe I provided earlier. Here are the suttle differences in the recipe. I must say - we are very close: * Increase Onion to 1/2 from 1/4. * Use 5 chipotle chiles and 1 tsp of the adobe sauce from a can instead of the powdered chipotle * Substitute the cloves w/ 1/2 tsp of allspice powder. * Increase garlic powder to 2 tsp * Incorporate 20 or so whole black peppercorns * Increase cayenne pepper to 3 tsp * Icrease ground corriander to 2 1/2 tsp * Use 1 whole lemon for juice instead of lime Findings: Looks and consistency are dead on. As for the flavors....let me know what you think. Thanks - Tony Sat Nov 08 09:46:10 -0800 2008 4157254 232128 Kalena499 13 4252658 Ok, I bought all the ingredients yesterday. I am going to give this a try tomorrow. I guess one question is... I know you said it is missing something, but does it taste good? Meaning, would you make it again? Tue Dec 16 19:43:34 -0800 2008 4158106 186510 redmeat 14 4254858 Making it now... going to let is set up for a while in the fridge. I will report back tonight. Wed Dec 17 15:10:38 -0800 2008 4252658 186510 redmeat 15 4254941 Done. It is missing something. Two things for me.. it isn't hot enough and I used 20 de arbols. And, I think the New Mexicos add a little too bitter of an after taste. Maybe stick to all de arbols (30) only. I think I am just as confused as I was from the start. I will let you know what I think of the taste after it sets up in the fridge overnight. Wed Dec 17 15:52:42 -0800 2008 4254858 186510 redmeat 16 4255121 Now that it has sit for a couple of hours in the fridge... it isn't bad. I think I may have used too much onion. The Raw Onion flavor is really coming through, even as an after taste. The chilis and heat are pretty good, the flavors are close. Next time I am going to swap Onion Powder for Raw Onion and go back to trying the toasted pumpkin seeds and sesame seeds, just to see if that tweeks it enough to give if that unique KT Taste. Wed Dec 17 17:15:38 -0800 2008 4254941 186510 redmeat 17 4255668 6 hours in the fridge and I open the container and the onion smell really too strong. I still taste way too much onion. I used 1/2, but I think it the raw onion that is the problem. Gonna rework it if I have time tomorrow. Wed Dec 17 21:16:25 -0800 2008 4255121 186510 redmeat 18 4256958 • 8 oz can of tomato sauce • 20 chiles de arbol • 2 new mexico chiles • 2 tsp Onion Powder • 2 tsp garlic powder • 3 tsp cayenne chili powder • 5 chipotle chiles packed in adobo sauce • Incorporate 20 or so whole black peppercorns • 2 1/2 tsp ground coriander • 1/2 tsp of allspice powder • The Juice of 1 Lemon • ½ tbsp of toasted sesame seeds • 1 tbsp of toasted pumpkin seeds • salt and pepper to taste • Take off the stems and remove most of the seeds from the dried chiles. Toast your chiles de arbol & new mexico chiles before boiling. Bring them to a boil in a small pot with enough water to cover them, then simmer for about 15 to 20 minutes until soft enough to blend. Place the softened chiles, the chipotle peppers, lemon juice, tomato sauce, pumpkin seeds, sesame seeds & spices in a blender… add a cup of the water left over from boiled chiles and blend for a good minute. Add more of the water to reach the proper consistency and blend again. Pour through a medium strainer and store in the fridge overnight. It’s getting real close. Thu Dec 18 10:25:05 -0800 2008 4255668 186510 redmeat 19 4284799 Sometimes things happen by accident. I had left a jumbo sized bottle of tapatio and it had spilled. It must of been out for a couple off days. I was eating some eggs and I went for the bottle of tapatio. Before putting some on my eggs I swipe some of the tapatio that had spilled. Instantly I knew I had stumbled on to the secret. King Taco red sauce. I havent tried it but if you can figure out the tapatio recipe and add chipotles you got what youre looking for. Tue Dec 30 21:46:59 -0800 2008 4256958 252809 Chile 20 4291276 Is it hot enough? Tapatio just doesn't seem that hot to me, compared to KT that is. Also, isn't Tapatio really vinagary? I don't think KT has much vinegar, if any. Fri Jan 02 19:18:41 -0800 2009 4284799 186510 redmeat 21 4291609 The tapatio being out for two days changed the tapatio taste. Spicy wise I think abanero or chile de arbol would do the trick. Fri Jan 02 22:08:24 -0800 2009 4291276 252809 Chile 22 4335540 This blog made interesting reading. I love the KT chili. A year ago a friend gave me this recipe- it sounds like yours is closer, but I wantedd to share mine. Maybe it can add to the endeavor. 6 tomatoes- grilled 1 onion- grilled and chopped 1/2 lbs chili de arbol 4 pieces of garlic 1 bottle of tapatio a shot of vineger salt and pepper to taste put in blender and blend well I thought this was close, but not as hot. Sat Jan 17 19:12:05 -0800 2009 4291609 258198 kobestopper 23 4343154 Just recently found this site but ive been trying to figure out the green sauce recipe for awhile now. I havent had time to make a batch myself and tweek things here and there but everytime i have leftover sauce from my local mexican food place(that i trust none of the water down sutff) i try and tweek that. some of you say that the sauce is missing something and no matter how hard i tried i felt that i was missing something too in the green sauce. i recently found that chicken stock powder cubes give it a distinct KT flavor, well atleast for the green sauce. i figured since it got me closer for having my sauce taste like KT green sauce it might be in the red sauce also. Growing up in a mexican family you put that Knorr chicken stock in just about anything(rice, soup, meat..ect) dont know what im talking about heres a link http://commentisfree.guardian.co.uk/site_imagery/knorr.jpg I buy the HUGE tall canister. but they sell it in little boxes with about 6 of them. *IMPORTANT* use only a bit. in other words "to taste". its really strong stuff. Tue Jan 20 19:13:56 -0800 2009 4335540 259068 Spyder07 24 4343186 Chicken Stock makes sense. I use it in my homemade enchilada sauce. Not a bad suggestion at all. Tue Jan 20 19:26:40 -0800 2009 4343154 186510 redmeat 25 4346675 let me know how it came out. also something i pondered up but havent been able to try is instead of using traditional vinegar use the vinegar juice from those little peppers they have at your typical mom and pop burger stand. ya know the yellow ones in yellow vinegar. for some reason i always had a hint of that vinegar in the green sauce. might not work for the red sauce but figure one out and im sure we get the other Wed Jan 21 23:37:48 -0800 2009 4343186 259068 Spyder07 24 4411308 Hello all new to this site and really enjoyed all the posts. I got a real kick out of the determination of fiquring the recepie out.! It reminded me of when i tried a while back but just gave up! I am going to try your recepie redmeat and let you know what i think. Spyder, do you have the recepie for the green salsa? I know it contains tomatillos, onions, cloves, garlic, cilantro, jalapenos and other ingredients that i can't figure out. let me know if you can help... Thu Feb 12 11:45:13 -0800 2009 4343154 266271 rudesalsa 19 4419264 ok redmeat, I just tried the recepie as indicated, strained and even added the chicken flavoring like indicated by another poster, and i feel it needs more chile de arbol. I have a cup of KT's salsa and the one i made side by side and kept trying them and sacraficing my tounge for the experiment and i think it needs more arbol chiles, like 10 to 15 more, i will give it a shot and keep you all posted. Also anyone have an idea for the green salsa? oh and the maranaide? Sun Feb 15 10:26:06 -0800 2009 4256958 266271 rudesalsa 9 4347144 i am so curious about this sauce. I was successful in recreating one of Rubios salsas that now I feel I need to take a trip to LA to try this one. But nevertheless, to clarify, do you puree all the above or are you straining the chilies out? Thu Jan 22 07:28:47 -0800 2009 4129796 50431 chef chicklet 10 4349927 In a nutshell... YES. Puree and Strain! The texture of the KT Red Sauce is Smooth. It is kind of the consistency of .... like a can of tomato sauce ... not crushed tomatoes, but tomato sauce. Fri Jan 23 00:17:03 -0800 2009 4347144 186510 redmeat 10 4349947 hey chef just curious which Rubios salsa did you recreate? Fri Jan 23 00:38:21 -0800 2009 4347144 259068 Spyder07 1 4459166 Has anyone tried using some ground Garam Masala? It's a VERY common, cheap spice blend used in Indian cuisine. I tried some of the King Taco red salsa last night and the Garam Masala taste popped out at me. It has a very distinct WARMING sensation that I'm pretty familiar with. Garam masala is usually comprised of cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Please let me know if somebody tries to experiment with this. Fri Feb 27 16:40:40 -0800 2009 1721922 270432 msafder 1 4485696 LOL, we'll never get a recipe exactly like King Taco. If we were able to somehow, all these Mexican taco places in LA would just copy it. The best you can do is create a recipe yourself that tastes good. An old friend of mine makes some bomb salsa and he told me his secret was grapes (not green) and beer. I would've never guessed because it was pretty damn good and I wouldn't exactly describe it as sweet. He said he didn't use a lot of grapes, just enough to counter the bitterness of the onions/chiles. I don't know the exact recipe, but it was a red salsa. I lost contact with him a long time ago. Here's an idea -- every time I go to a taqueria, the smell that draws me in is the salsa roja and the manteca. Try using manteca instead of oil in your salsa. King Taco puts manteca in everything else, why not their salsa? LOL ... There's also this place called Tacos Mexico, which is more or less a poor man's King Taco. I swear I can taste beer in their salsa, but not much. I don't taste beer in King Taco salsa roja, but there may be some. Look up some recipes on salsa borracha and try to incorporate that into your own salsa. Also, I think King Taco salsa roja is chili/spice powder based. It is very thick compared to other salsa rojas in East LA taquerias. The main reason I don't think we'll ever figure out the salsa recipe is because I think the secret is in the herbs and spices--is very easy to conceal what's in blended spices. For all we know the secret could be Indian spices, Jamaican spices, or other Carribean spices that have that thick, rich flavor that adds to the intensity. Sun Mar 08 18:59:56 -0700 2009 1721922 272867 PRPitohead 2 4500446 Sadly one of the reasons i want to figure it out is because theyre so freakin stingy with it. You would think after charging so much for their food they would be kind enough to give it out. I dont know why the people serving the food enforce it. It doesnt cost them anything. theyre still getting their paychecks. Fri Mar 13 00:01:21 -0700 2009 4485696 259068 Spyder07 3 4516525 Well I just went to king taco about 1 month ago . I planned it out i brought and ice chest and pick up 8 of there 2.25$ cups fo the red sauce . It has last me about a month, i put it on everything , and when i run out i am just going to drive 1 hr down there and do the same thing . The lady thought i was crazy but o well, some white guys comes in and get 8 cups full lol . I use this stuff like water i love burning my mouth . Wed Mar 18 10:23:08 -0700 2009 4500446 275445 Darkiller 4 4521508 they sell it? i live 10min away and your gonna tell me i could have bought it this whole time? when i have an extra small to go cup thingy i make it last a week. Fri Mar 20 00:56:15 -0700 2009 4516525 259068 Spyder07 5 4522693 yeah they sell it .. it's 2.25$ for a side . It's a styrofoam cup . Not that big . It's like there water cups . So i just bought 8 of them , she look at me funnie but filled them up . It sucks since it is about 1 hr away from me . Here is a copy and paste from there web site Large Salsa (6oz): $2.25 + Tax Fri Mar 20 10:49:32 -0700 2009 4521508 275445 Darkiller 6 4527706 Hey everyone! There's your answer! Don't make it, just buy it! Getting back to the salsa recipe, today I made a salsa and it's the closest I've come to making a decent salsa roja (did not taste like King Taco, but it tastes like "Tacos Mexico", a decent taco restaurant near where I live. Their $0.55 taco Tuesdays makes $5 go a long way (8 or 9 tacos, which is my sweet spot, LOL). Their salsa tastes close to chipotle in adobo sauce (King Taco only has a hint of it, but not much). Anyway, you guys wouldn't believe the secret to my salsa that took it to the next level. Instead of using salt, I used something called "Adobo Mix" seasoning. Before you say "what the hell is that?", let me tell you that it's basically just seasoning salt. In fact, it tastes very similar to Lawry's seasoning salt (almost no difference really), something we all have in our homes. Just be sure not to use too much. Here's a rough sketch of the recipe I made (it made about 1/3rd of a cup of salsa): Ingridients: Garlic, peeled and chopped Onion Red Chili powder (I used Cayenne Pepper and Chile California Molido) Seasoning salt Lemon (or lime if you prefer) Manteca (lard) dried (dehydrated) Chiles de Arbol Can of Chipotle Chiles in Adobo Sauce First, take about a teaspoon of Manteca (or lard). I have the Farmer John brand (not that it matters, lard is lard). Put it in a small skillet and heat at medium temperature. Throw 1 raw small garlic (peeled and chopped), 4 small dehydrated chiles de arbol, and a little bit of chopped onion (I put about 3 times the mass of a garlic, not much) into the heated skillet. Let the garlic, onion, and chiles cook in the manteca until grilled (not long, maybe 3-5 minutes?) Do not totally blacken the garlic, onions and chiles (black spots are good though)! Next, put some water in the skillet to cover the garlic and onions. I put about 3/4ths-1 cup of water. Don't worry about putting too much since it evaporates quickly. The water will serve as a base to the chile. Turn the heat to high and let the garlic, chiles, and onions boil. As it's boiling, add chile powder (I used half Cayenne Pepper and half Chile California Molido. Feel free to experiment with other chile powders such as parika, etc. I think any red chili powder should do.) Add chili powder until the water turns red and gets slightly thick. I think I put about 3 tablespoons of chili powder. Add some seasoning salt and squeeze some lemon into the boiling skillet (I love lemon so I put about 1/4th of a squeezed lemon). Also, add about one-eighth of a chipotle chili with a little bit of adobo sauce (the flavor is overpowering, so don't put too much!!). If the contents in the skillet get too thick because the water evaporated, add more water. Eventually it will gain the consistency of the salsa roja we all love. You'll know when to stop boiling (maybe 5-7 minutes or so?). Next, pour the contents into a blender and blend! If it needs more salt, add more seasoning salt. Add lemon for taste too! Referigerate and let the chili settle before served. Sun Mar 22 12:38:51 -0700 2009 4522693 272867 PRPitohead 2 4951168 dude...gringos don't know what manteca is. just say lard. Sun Aug 16 15:13:56 -0700 2009 4485696 1087551 hotmexi 1 4532222 I just had some King Taco today and I swear I tasted a crapload of cloves in it, but it was neutralized with a sweet flavor that balanced it out. I tried a new batch of my own salsa with ground cloves,some sugar, crushed red pepper, and a pinch of allspice and it came out pretty good, but still not King Taco. It was closer though. It definitely rivals other Taquerias now. In fact this salsa (dried arbol, garlic, lemon, seasoning salt, and said spices) reminded me of an old Taco cart in East LA-Boyle Heights area I used to go to all the time. That salsa roja was loaded with crushed red pepper. Mon Mar 23 21:14:21 -0700 2009 1721922 272867 PRPitohead 2 4535408 A crapload of cloves? I don't know, I have messed with cloves in different recipes many times and the cloves have a taste that throws it off the map. I am still thinking somewhere in there is that toasted pumpkin seed. There is one other unique flavor we haven't hit yet. I don't know what it is. I go to King Taco every other week. I buy cups of it and bring it home. I taste it over and over again and I just can't put my finger on that one unique flavor. It isn't overly sweet, it has a savory flavor, and a little tangy but not citrus tangy. It's been brutal to try and figure this out. I went back to simple simple simple and started from the bottom and it still doesn't work. I am thinking about trying to start over without dried chiles. Maybe a Tomato, Onion, Garlic and a few different types of raw fresh chiles all roasted, Then cooked like a soup, Oil, saute Onion - Garlic, toss in fire roasted tomatoes and chiles... cook down and blend with my hand blender. I am just at a total loss. Tue Mar 24 19:27:39 -0700 2009 4532222 186510 redmeat 3 4542556 Cloves are very strong, no doubt, but thats why I think I taste it. Don't put a lot, just a little. As it settles, the clove flavor gets stronger and stronger, so be careful. Today I tried making a salsa centered around a seasoning called "pico de gallo". It's just a chili powder with salt and limon. People use it to season fruits like cucumbers (pepinos!), watermelon, lemon, pickles, pineapple, etc. Similar to Lucas chili powder, but not sweet. I used toasted garlic, dried chiles de arbol, ground cloves, "pico de gallo", lemon juice, chile de arbol molida (arbol chili powder), a pinch of seasoning salt, and some sugar. It's the closest I've come to King Taco chile. I think I'm right about the cloves and sugar, that's what gave it that unique "kick". I'd say I'm about 80% of the way there! Maybe next time I'll try brown sugar instead of regular sugar. Also, I want to try the toasted pumpkin seeds! Thu Mar 26 20:28:29 -0700 2009 4535408 272867 PRPitohead 4 4543417 Let us know how the pumpkin seed thing works. I was watching a show the other day and this guy was making all kinds of authentic dishes and kept tossing in toasted pumpkin seeds. He was even garnishing dishes with them. When I used them, i just toasted them until they started to Pop... then after I blended everything I had to use a strainer to get out all the left over bits of seeds and chili husks. Fri Mar 27 08:02:25 -0700 2009 4542556 186510 redmeat 3 4544113 ....It isn't overly sweet, it has a savory flavor, and a little tangy but not citrus tangy. Perhaps cardamom? A little bit can give things a peppery-winey tang. for that matter, maybe a little dark beer is in the mix. Fri Mar 27 11:56:48 -0700 2009 4535408 50613 weezycom 4 4544557 Interesting: i didnt know this..... The cardamom pod Cardamom belongs to the same family as ginger and turmeric. The cardamom plant is native to India and Sri Lanka and is also cultivated in ""Guatemala, Mexico"", Indonesia and other areas of southern Asia. Guatemala, Mexico Maybe you are on to something. Fri Mar 27 13:57:16 -0700 2009 4544113 186510 redmeat 5 4575989 1 CUP WATER 2 TBSP ORANGE JUICE 2 TSP KNORR CHICKEN BULLION 1 TBSP DE ARBOL CHILI POWDER 1 TBSP SMOKED PAPRIKA 2 TSP GRANULATED GARLIC 1 TSP CUMIN 1 TSP CHILI POWDER 1 TSP ONION POWDER 2 TSP CAYENNE PEPPER ½ TSP CARDAMOM ½ TSP SALT 3 TBSP TOMATO PASTE Add Water and OJ to a small sauce pot. Put on Medium Heat and add the Knorr Chicken Bullion & Salt, stir until it dissolves. Add the rest of the ingredients, minus the tomato paste, stir and let simmer for 10-15 minutes. Add the tomato paste and stir until it all melts in, then simmer for about 30 minutes stirring once and a while. Pour into a container and let it sit in the refrigerator for a few hours. That’s it! Certainly Not KT, but pretty tasty and it may be on the right track. The Flavors are close, the Heat is close. Tue Apr 07 13:19:19 -0700 2009 4544557 186510 redmeat 6 4577202 ""The Flavors are close, the Heat is close."" I need to clarify.. I should have said similar and not close. I don't know that we will ever get close. I messed around a little this weekend and made a few others on this board and they are all off by quite a bit. Tue Apr 07 20:27:45 -0700 2009 4575989 186510 redmeat 6 4578850 RECIPE: Cut the Cardamom in half. Replace the Tomato Paste with 1/2 Cup of Tomato Sauce. Cut the water down to 3/4 Cup. Lastly, this time I blended all the dry ingredients in my coffee grinder to reduce it to a powder so it all dissolves better. I like the taste, I am going with this one.. It's not KT, but it is pretty tasty... Oh yeah, I also added a few shots from my pepper grinder. Wed Apr 08 12:38:02 -0700 2009 4575989 186510 redmeat 3 4577248 i actually found a clove in my red sauce at king taco once. i crunched down on it and bam! that numbing, warm clove taste exploded. i spit it out and stared at it, and then kept eating. Tue Apr 07 20:47:53 -0700 2009 4535408 133728 esquimeaux 4 4577788 That is bizarre. I have been eating at King Taco (for the red sauce) for over 20 years. I have never seen a chunk in their red sauce ever. It is always very smooth. Plus, I have made over 20 different recipes of red sauce trying to duplicate theirs and every time I put cloves in it completely wipes out the flavor. Maybe they are using them whole and they get strained out. Using the crushed clove powder, even in the smallest amounts just destroys red sauce and takes the flavors so far from KT it's ridiculous. Wed Apr 08 06:59:13 -0700 2009 4577248 186510 redmeat 4 4578759 Are you sure it wasn't the green sauce. I just came back from KT and there is a little bit of clove, very little in the green sauce. I bought 4 cups of the Red Sauce and it is really smooth. My recipe (above) is close. Mine is just a bit too bitter and a really dark red, which might be attributed to Tomato Paste vs. Tomato Sauce. Wed Apr 08 12:20:45 -0700 2009 4577248 186510 redmeat 5 4584692 not to get off topic but does anyone know the mexican cheese they use the white cheese Fri Apr 10 10:41:29 -0700 2009 4578759 275445 Darkiller 6 4587807 Queso Fresco?? Sat Apr 11 15:04:45 -0700 2009 4584692 186510 redmeat 6 4588435 Queso fresco or queso cotija. I personally like the queso cotija more because it has a sharper flavor. Throw that stuff on anything and it's really good (floutas with queso cotija, crema mexicana, and jalapenos ... mmm). Anyway, I made a different batch of red salsa that came out really good. My tacos came out really good too. Here's how I made it. Ingredients for tacos: 3 lbs. Boneless beef chuck steak, chopped garlic powder seasoning salt pepper carne asada seasoning (ingredients are basically cumin, chile powder, lime) half of a lemon teaspoon of manteca (lard) corn tortillas onion & cilantro to garnish tacos Directions: Pre-heat skillet at medium heat and melt lard. Season tacos with garlic powder, pepper, carne asada seasoning, seasoning salt. Grill at medium heat. While grilling, squeeze fresh lemon juice into tacos (very important!). Grill until taco meat becomes brown and well-done. Remove taco meat from skillet and use taco juices/lard to heat your tortillas in. Before you put tortillas in skillet, wet with water. Heat on both sides until water dries. Do not overcook. It should take only about 20 seconds on each side. Lard and taco juices should stick to corn torillas. Use 2 tortillas for one taco. Garnish with onion & cilantro. Add salsa and lemon juice (optional). Ingredients for salsa: 1 handful of Dried chile japones (japanse chiles), de-stemmed 1/2 of a tomatillo 3 fresh garlic cloves, peeled onion (only about 1/8th of a brown onion) seasoning salt lemon juice squeezed juices from cooked carne asada (While cooking taco meat, as soon as the meat turns brown, spoon out about 4 teaspoons of meat juices/lard to add to salsa. The more meat juices you put, the better your salsa will taste!) Directions for salsa: Roast chiles japones on dry skillet and boil in water for 10 minutes. On new skill, heat and add oil, garlic, onions, and tomatillos. Grill until slighly caramelized (do not burn). add everything to blender with lemon juice and seasoning salt and puree. This salsa is not a dark blood-red salsa because of the the tomatillo. In fact, it is the same red-orangey color as king taco chile. It does not taste like king taco, but it is the best salsa I've made so far. Sat Apr 11 20:18:13 -0700 2009 4584692 272867 PRPitohead 7 4591521 well thx alot guys for the help with the cheese .. i tried the Queso fresco it was ok not alot of flavor . I will have to try the queso cotija . thx alot . Keep up the good work guys i am always reading up . I made 2 pots full of the hot sauce using the stuff u guys say . They came out pretty good but not as good as the KT . So now i just go buy there shit suck for me since i have to drive 2 hrs down there Mon Apr 13 10:28:33 -0700 2009 4588435 275445 Darkiller 8 4596090 I just came across this board and I must say that I admire the dedication from many of you in finding the right concoction. I messed with the green sauce myself a few months ago but my wife said that it wasn't even close so I just gave up. I prefer the red sauce for it explosive tast so I will try some of the receipe's listed here. I live in Fontana and they're finally going to open a KT but god know's when. I must say that I did taste a sauce that came very close to KT's when I use to live in Maywood. They have a taco joint called Taco Boy which has a salsa bar and one of their sauces comes very close except that its not as spicey. It's on Atlantic and Slauson. Maybe some of you guy's(and gals) will give it a try. I'll keep on checking back till someone gets the right batch. Good luck! Tue Apr 14 16:44:16 -0700 2009 4591521 282754 boxfan1 9 4604506 I just wish someone would find the taste of this hot sauce in a bottle somewhere and give me the name so i can try it for my self . Even if it is not king taco but comes close i would be down to try . I am a hot sauce junkie . Fri Apr 17 10:10:53 -0700 2009 4596090 275445 Darkiller 10 4604884 The problem is, nothing comes close. Nothing tastes even close to any sauce I have ever tasted anywhere. Fri Apr 17 11:55:05 -0700 2009 4604506 186510 redmeat 11 4605783 Hey redmeat, I noticed that you have a few different variations of your receipe. Which one do you recommend I try and make? Fri Apr 17 17:21:39 -0700 2009 4604884 282754 boxfan1 12 4610753 Well, I am not happy with any of them now. I just brought some KT sauce home and mine are so far out of bounds its ridiculous. I was just hoping if I made one with dry chilis and posted it, we would be able to tinker it to get it close. Then I tried one like a curry with a bunch of powders, that worked for color and closer on taste, but it ended up with a sand taste. The one thing I have yet to try is roasting fresh chilis. I did however watch a show the other night that had them making a similar sauce by toasting dry chili, putting them in a blender, adding straight water and blending for a while, then straining. I am totally lost. Mon Apr 20 06:23:13 -0700 2009 4605783 186510 redmeat 1 4605891 Here's a nutty thought. What about ketchup in lieu of tomato paste/ tomato sauce? Got that smack of vinegar and sugar along w/ tomatoey goodness. Just sayin'. adam Fri Apr 17 18:24:03 -0700 2009 1721922 154787 adamshoe 1 4620427 For the green sauce ppl. My gf's dad mentioned to me that i should try using cilantro seeds(coriander as its known in the US). He said "if you've tasted cilantro seeds you'll know it resembles the KT green sauce". I have yet to try it but want to get a bit more educated on the best way to use them. i found this which only helps his theory: The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green. maybe used in the red sauce also. Wed Apr 22 21:25:48 -0700 2009 1721922 259068 Spyder07 1 4620723 I live in Dallas and shop a lot at Mexican markets. I have a lot of mexican friends and there are some basic ingredients they use in salsa that nobody has mentioned. the product called Goya seasoning they put in everything also have you tried Epazote it's a very common herb sort of sweet. I would say if the sauce is very smooth they are probably using dry spices especially if they are making huge batches. Instead of cloves try cinnimon. Also bitter orange juice is a common thing to cook with in the Yacatan. Cilantro can also take on the clove flavor so try using some of that. Thu Apr 23 04:09:38 -0700 2009 1721922 103546 Analisas mom 1 4626296 I've seen cloves in my Sauce also.. Fri Apr 24 16:22:41 -0700 2009 1721922 285937 fawkr501 2 4633844 Since everyone is convinced there are cloves in the Red Sauce. Does anyone know of a recipe for a Red Salsa or Chili Sauce that has cloves. I was wondering for quantities or how its used, whole or crushed, etc. Thanks Mon Apr 27 16:08:31 -0700 2009 4626296 186510 redmeat 3 4636614 Sorry to reply to myself, but I did a search and can't find a Red Salsa, Salsa Rojo, Red Chile sauce recipe anywhere that has cloves in it, I am sure it exists somewhere. Or, maybe it doesn't. Tue Apr 28 13:25:35 -0700 2009 4633844 186510 redmeat 4 4644639 In Rick Bayless' Authentic Mexican, his recipe for Salsa de Chiles Chipotles calls for cloves, as does his Salsa Picante de Chile de Arbol. The second one sounds closer to what you all are looking for. The recipe calls for: 1-1/4 oz dried ciles de arbol (about 50-60) 1-1/2 T. sesame seeds 2 T shelled pumpkin seeds 1/4 tsp cumin seeds (or a 1/4 tsp+ ground) 4 large allspice berries (or 1/8 tsp ground) 2 cloves (or a big pinch ground) 1 tsp ground oregano 1 tsp salt 2 large cloves garlic, chopped 3/4 c. cider vinegar Stem and seed chiles. Put them in a blender jar. Heat a skillet. Toast sesame seeds (don't burn). Put in blender jar. Toast pumpkin seeds until they pop/puff up. Put in blender jar. Grind cumin seed, allspice berries and cloves in a comal/mortar or spice grinder and add to blender. Also add to blender the oregano, salt, garlic and vinegar. Pulverize in the blender until smooth and orange red (it should feel smooth when a drop is rubbed between the fingers). Strain the sauce through a fine-meshed sieve. Stir in 3/4 cups water and pour into a bottle; cover and let stand for 24 hours before serving. Fri May 01 01:42:20 -0700 2009 4636614 11028 DanaB 2 4637598 redmeat, I don't know where you searched but it wasn't very thorough or possibly those pesky Cloves of garlic interfered..... Every cookbook by Diana Kennedy, Rick Bayless or other reputable authors of Mexican cuisine will have salsa recipes containing clove. One recipe I have uses >50 chiles de arbol, 3/4 c. fruit vinegar and two cloves. Another includes 1 lb. tomato, 10 chiles de arbol and One clove. In either case, just a pinch. Pardon me if I'm repeating, but strong spices like clove, cinnamon, allspice, etc. are always Supporting players to the two main ingredients - Chile plus an acid ingredient (tomatillo, tomato or vinegar). BTW your recipe in the 18 Dec 2008 post looks pretty good, how about posting it in the Recipes area? Have patience, you will find the combo that you prefer. If you really need a exact recipe, a Library or a Bookstore will provide generously :-). There are endless alternatives to 'KT' sauce. Tue Apr 28 19:01:03 -0700 2009 4626296 23712 DiveFan 3 4642515 It is those pesky garlic cloves that were interrupting my search. I think I made that Rick Bayless sauce, my wife bought me one of his books. It was delicious. Not KT, but delicious. I guess my contention with cloves in KT's red sauce is I have made several sauces with and without cloves. One thing KT's sauce doesn't have is that earthy type flavor. Sorry if I am using the wrong terminology, but there are no traces - tasting it - of cloves or cinnamon or spices that fall into that category. The sauces I have made that contain cloves, even a pinch have a very unique aroma, vapor and flavor... not bad, just off on a completely different direction taste-wise than KT. Has anyone ever made a sauce like this: (I found this the other day and KT I think probably falls into this category of sauces - at first glance that is - but I have not yet made this sauce). I am also trying to go back to some of the original posts where one poster was telling us to think about the original Taco Stand. It is doubtful that they went through some 30 ingredient complex preparation each day in their taco truck! A few simple ingredients, a quick preparation, refrigerate and go. When I try to envision the ingredients below and what their taste might be, I could see KT coming to mind. Ingredients: 1 Clove Garlic, Peeled 1 ts Salt 3 oz Pork Back Fat 1/2 ts Oregano 4 c Chicken Stock 6 Sprigs FRESH Cilantro, Snipped 1/2 c Chili Powder - MYSTERY INGREDIENT!!!!! de arbol? new mexico? CA? etc 6 oz Tomato Paste 1 pn Sugar Instructions: Use the metal blade of a food processor. Drop the garlic through the feed tube. Set aside. Fry the pork fat in a large skillet until rendered (about 5 minutes). Discard the solid pieces. (You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa - adjust if needed). Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa - adjust as needed), the chili powder and the garlic. Stir constantly over medium heat for 3-4 minutes to cook the chili powder and remove the raw taste. - Watch carefully, chili powder burns easily. Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano. Simmer for 15 minutes. Stir in the cilantro. Serve hot or cold. Can be refrigerated for up to 4 days. Thu Apr 30 10:21:57 -0700 2009 4637598 186510 redmeat 1 4637067 Saw the cloves in there green sauce, but i'm pretty sure it's in both. The carrot and jalapeno that they give out for free, has the cloves in whole pieces in it. "King Taco stop being soo stingy with the sauce" Tue Apr 28 15:31:49 -0700 2009 1721922 285937 fawkr501 1 4643726 Redmeat, love the dedication to this! I have been tinkering around trying to create a sauce similar to KTs as well. However I am thinking since they have to mass produce this sauce.. They would have found ways to simplify the process. (for example the KFC 11 herbs and spices) I am thinking they create a mix of spices and then send these off to the locations to add to whatever liquid they use to puree it. The sauce is to consistent at all locations not to use spices as oppossed to process. So I am going to try this weekend and add some All Spice to the lineup of ingredients and Pumpkin Seeds as well. My feeling on the heat is that they are using habanero powder or maybe even Chili Pequin.. they both take a minute to kick in. The Pequin has a little smoky/sweetness to it and I think they use a pinch. However right now I am using fresh Habanero in the sauce I make and it gives me the same heat hit without changing the flavor in the sauce that I make. I am going to switch over to the habanero powder to go with the theory of all spices being powdered form when added. I will get back to you with the results Thu Apr 30 16:39:32 -0700 2009 1721922 287597 Spinflow 2 4644398 I think you are exactly right. That is why I posted that last recipe. It looked simple enough to duplicate on a mass scale. If you took the Chili Powder and used a mixture of a variety of chilis, garlic powder, onion powder, chicken bullion and mix them with some oil (or some fat), water, tomato sauce, simmer and go. I am envisioning a big vat of oil water and tomato sauce, heating up and large scoops or buckets of the combo powdered spices and chilis get cooked down in giant vats. Then it is bagged and refrigerated. I do know they product gets shipped into KT in what looks like about a gallon or so, of the sauce. Its in one of those heat sealed thicker clear plastic bags. I have seen them bring it out of the back, cut it and dump it in the red sauce trays at each station. No distinct markings on the bag, just a KT logo and thats it. Thu Apr 30 21:00:46 -0700 2009 4643726 186510 redmeat 3 4645438 I have to say I love your dedication also Redmeat!.. All this talk about KT sauce is making me hungry. I think I'ma have to stop by KT tonight and pick up some. Hopefully I get more then 1 sauce cups. Greedy bastards! Fri May 01 09:23:43 -0700 2009 4644398 285937 fawkr501 4 4645563 Well, I'm not really that dedicated. I am not working so it makes it easy and I have a lot of time on my hands. I am opening a restaurant (not a taco stand), I have everything I need to open and ready to go, I am just waiting on the Landlord to complete the Legal Eviction of the current tenant (who by the way fled the country). I am suppose to get my keys on June 15th. Then I am done with trying to figure out KT's sauce. I would seriously consider adding tacos to the menu if I could come up with a red sauce close to KT. Fri May 01 09:50:51 -0700 2009 4645438 186510 redmeat 5 4645667 I'm going to screw around with a real simple 5 minute recipe just to check the flavors. I don't have any Habanero so I have to use cayenne for heat. I am just tossing in my coffee grinder 1 tsp of Granulated Garlic, Onion Powder, Cayenne, Dried Cilantro, Knorr Chicken Bullion Powder, Cumin, CA Chili Powder, 2 tsp of Chili Powder (labeled Mexican Chili Powder), 1/2 tsp Salt and blending it all to make a base. I am heating 2 tbsp of cooking oil, adding the mixture and stirring it in for a minute to heat it up, then adding 1 cup of tomato sauce. Letting that simmer for about 15-30 minutes, then refrigerate. I will let you know how it comes out. Doesn't smell right, but we will see. I just wanted to try something super simple that was quick and easy, that would be easy to produce on a large scale. Fri May 01 10:17:55 -0700 2009 4645563 186510 redmeat 6 4645704 It's still pretty hot/warm temperature wise.. it tastes good to me. The Chicken Bullion is a little overpowering but does add that slow cooked homemade flavor. I didn't add the cardomom, maybe that would give it a little richer, citrusy taste. It's pretty tasty tough. The flavors aren't KT, but the consistency is pretty darn perfect. I think KT might do it this way. It is a little thick, maybe 2-3 tablespoons of water might correct that. Fri May 01 10:27:00 -0700 2009 4645667 186510 redmeat 7 4646033 I did two more little pots side by side, one with Cardomom the other with cloves, just a tiny pinch of ground cloves. Both are off. They kind of throw it in the wrong direction. I am thinking if I had the Chili Powder mixture correct... mix it and toss it in with Garlic Powder into a pot with a little mixture of water and oil. Then add tomato sauce and simmer... or you could go with more water and tomato paste, which I would think would be more like a mass produced recipe. I am convinced it is: Chili Powder (some mixture - not sure what chilis - but this is the key) Garlic Powder Chicken Bullion - very little Water - not sure how much Oil Tomato Paste Heat Water and Oil combo.. Stir in the Chili Powder and Garlic and Bullion Powder Bring to a Boil and simmer for 15 minutes. Stir in tomato paste and simmer for another 30 minutes. OPTION: Use less water and use Tomato Sauce. (I like the option of Tomato Sauce instead because the Tomato Paste and Water makes the sauce a little to heavy and a really dark deep red, KT is a little toward the Orange Side. It's not Orange like the Rick Bayless sauce, but not blood red) That's It! Of course, getting the right mixture of flavors from the correct chilis is the key. Fri May 01 11:48:01 -0700 2009 4645704 186510 redmeat 8 4843623 I have been on a long journey trying to make a similar sauce as KT's red sauce and have had no real luck i tried the Rick Bayless one bu it was to vinegary. Upon futher review the KT sauce seems like it is made with a lot of powders blended together. My next trial will be with tomato sauce and a bunch of powders ie. onion powder garlic powder new mexico chile powder chipotle powder a very small amount of cider vinegar mabey some clove powder and oregano powder i will keep ya posted hope these ideas come in handy Thu Jul 09 11:49:48 -0700 2009 4646033 1092268 mexcook4life 8 4854943 For what it's worth, my brother's sister-in-law works for a spice company and she says they provide the spices for the salsa. I don't think she actually has access to which spices are in the mix however. I will see if I can talk to her about it, but I do believe the salsa is heavy on the powder spices. Mon Jul 13 15:02:53 -0700 2009 4646033 214336 Kintaro 1 4654161 ingredients 1 1/4lb tomatoes 5 chiplote chillies 3 garlic cloves roughly chopped 150ml/1/4 pint 2/3 cup of red wine 5ml/1tsp dried oregano 60ml/1/4 tsp clear honey 5ml/ 1 tsp american mustard 2.5ml/1/2 ground black pepper salt 1. preheat the oven to 200c/400f . Cut the tomatoes into quarters and place them in a roasting tin. Roast for 45 minutes-1 hour until they are charred and softened. 2. Meanwhile soak the chillies in a bowl of cold water to cover for about 20 minutes or until soft. Remove the stalks, slit the chillies and scrape out the seeds with a small sharp knife. Chop the flesh roughly . 3. Remove the tomatoes from the oven let them cool slightly then remove the skins. if the prefer a smooth sauce, remove the seeds. Chop the tomatoes and put them in a blender or food processor. Add the chopped chillies and garlic with the red wine. Process until smooth then add the oregano, honey, mustard and black pepper. process brefly to mix, then taste and season with salt. 4. Scrape the mixture into a small pan. Place over a moderate heat and stir until the mixture boils. Lower the heat and simmer the sauce for about 10 minutes,stirring occasionally, until it has reduced and thickened. Spoon into a bowl and serve hot or cold. maybe someone would like to try this recipe. Mon May 04 17:16:32 -0700 2009 1721922 289392 flamingburrito 1 4892002 Well, here's my latest recipe that works very well. It's not King Taco, but it's comparable to other taquerias. Ingredients: 3 Chipotle Peppers in Adobo Sauce (be sure to add some sauce) 10 or so dehydrated japanese chiles (chiles japones) de-stemed 1/3rd of a tomato 1 garlic clove 1/5th of a red or white onion Salt to taste Dash of cumin powder (optional) In a medium skillet, dry roast the japanese chiles on medium heat. Turn off heat once a few black spots appear. Add water to skillet (be generous) and boil on high heat for 3-5 minutes. Place japanese chiles in blender along with all other ingredients and blend. Add water to thin the sauce out. Place blended contents to medium skillet (or small pot) and boil on medium heat. The sauce will cook and will eventually thicken to a better consistency (maybe 15-20 minutes or so). Stir often. Once sauce in thickened, place in container and place in refrigerator for an hour or so before serving. Add salt to taste. Sun Jul 26 13:53:30 -0700 2009 1721922 272867 PRPitohead 2 4894340 Hi to all posts, I LOVE King Taco's salsa roja! My husband and I go to King Taco and buy the largest cup, which is very small by the way. We put it on everything. But I would love to make it myself at home. I do understand that it's a King Taco Family Secret and that only 5 people have the recipe. Well I was wondering is someone has a recipe thats really close to the King Taco red salsa, please. Thank you. Mon Jul 27 11:29:02 -0700 2009 4892002 1097105 Mexicana 3 5001127 Hola Amigos, great posts on the infamous KT sauce but I think you're making this more dificult than it is. I am a salsa fanatic and have a variety of salsas for different dishes and all serve a different purpose. The main idea behind a salsa is to provide a hightened taste experience of the main dish and not to overwhelm it. Keep your salsas simple and "take it eeezy" as Nacho Libre would say. Oil, Manteca, and vinegar have no place in salsas in my opinion. Oil and manteca are for cooking meat/other dishes not salsas. Vinegar just ruins a salsa and changes the main dish mainly by over taking the flavor. Vinegar is very strong. The vinegary taste in the KT salsa can also be achieved by using the small green tomatillos that are wrapped in thin husks. Give those a shot by either roasting them or boiling them just enough to cook the tomatillos half way. Try different times for the boiling cook time since this will also render different flavors. BTW, there is a taste difference between the green tomatillos that are about 1/3 the size of a regular tomato and the tiny tomatillos that are about 1/8 the size of a regular tomato. Although I can't provide a close suggestion to the highly guarded KT red sauce, I can tell you that I'm pretty sure the ingredients are simple and few. I do have a red sauce that we make for pozole and it's every bit as spicey as the KT sauce but it does not have the tangy citrus taste. I can taste cumin, garlic, chicken broth powder and chile poblano in the KT sauce though. Give that a try, you will need to play with the ingredient measurements though, "Measure twice, cut once" my shop teacher used to say. Arriba, Arriba, Andale, Andale! Wed Sep 02 23:05:16 -0700 2009 4894340 1106554 Speedy Gonzalez 4 5031578 Hey Speedy Gonzalez, So in your arsenal of salsas, do you have one that you can share with us that would well and compliment tacos al pastor? I am not dead set on KT red salsa but I am looking for one that will go good with tacos al pastor. Like you said "The main idea behind a salsa is to provide a hightened taste experience of the main dish and not to overwhelm it." Looking forward to your input. Thank you. Tue Sep 15 10:20:37 -0700 2009 5001127 1092268 mexcook4life 1 5138446 I am surprised that no one can figure out this easy addicting ingredient in King Taco sauce. It is very much addicting. Many restaurants use it but no one will tell you. Once you know the addicting ingredient in King taco roja sauce, you will never try it again. I know it very well what is the addicting ingredient. This ingredient will make you want more and make you drink more. I'm sure you will know by now after this clue. Good luck and let me know if you find out. If not, I will let tell you with exchange only. Wed Oct 28 15:16:52 -0700 2009 1721922 1119957 ekaaki