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taqueria hot sauce

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beer786 Aug 28, 2006 10:27 PM

how do you make the red and green taqueria style hot sauce.

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  1. stevuchan RE: beer786 Aug 29, 2006 03:47 PM

    I usually rehydrate chile de arbol in hot water on the stove, dump chile in blender along w/ garlic, mexi oregano, and salt. Blend and add the soaking liquid till it's as thick/thin as you like it.

    Cheers

    5 Replies
    1. re: stevuchan
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      beer786 RE: stevuchan Aug 29, 2006 04:16 PM

      i have tried to use chilis rehydrated and they seem to be very bitter is there a way to combat this

      1. re: beer786
        Dommy RE: beer786 Aug 29, 2006 05:06 PM

        You need to balance it out... Here's how I do it...

        I rehydrate the chiles (I use mostly Guajillo) and stew a couple of large Tomatillos with garlic. Place the tomatillos and garlic into a blender with fresh cilantro and some fresh chopped onion. Then, I blend it all togther, salt appropriately and add vinegar to add some brightness.

        I have no recipe really, I just play around with it.

        --Dommy!

        1. re: Dommy
          stevuchan RE: Dommy Aug 29, 2006 05:17 PM

          Forgot to add "Toast chiles in a dry pan".

          Cheers.

          1. re: Dommy
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            beer786 RE: Dommy Aug 29, 2006 09:16 PM

            do you ever fire roast the tomitillos ,because i find them extremely sour.

            1. re: beer786
              Dommy RE: beer786 Aug 29, 2006 09:42 PM

              Yes, in fact, Rick Bayless' recipes calls for Tomatillos to be placed in the broiler and for the onion and garlic to be roasted as well. It helps kinda mellow out the flavors of each ingredient... But I'm Yucatecan, so I like things SHARP... :)

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