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Jun 21, 2010 09:35 PM

Carnitas Michoacan (Lincoln Heights - 1901 N Broadway) - hot sauce [moved from L.A. board]

Does anyone know how they make their hot sauce? Has anyone tried asking? It's truly the best salsa I've ever had and now that I live in New York, there's no way for me to get it unless I make it myself. Has anyone tried a salsa negra recipe that tastes remotely similar to the one they make at Carnitas? I'll take anything. THANK YOU!

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  1. I was just there. I have to admit I too really like their hot sauce. They actually sell it by the ounce. The sign just above their prices for different sized hot sauce containers reads: Salsa Roja Verd. That's it. I am assuming it means salsa roja verde, but I have only seen recipes for salsa roja and more recipes for salsa verde. All of the recipes call for tomatoes or tomatillos. I do not think Carnitas uses either because the sauce is way too thin. I tried asking one of the cooks but my spanish is not very good so I don't think he understood me.

    I been trying some of the salsa roja recipes on the internet but no luck yet. I've been comparing them to the real thing (my office is ten minutes away). Good luck finding the right one. Let me know if you find one.

    1 Reply
    1. re: sobaycruiser

      The sign refers to salsa roja o verde, which translates to red or green salsa.

    2. I too am an avid fan of Carnitas Michoacan’s salsa roja. I first ate there in the early ‘80’s and am quite surprised at its consistency through the years. Funny thing, I have never considered trying to duplicate their salsa at home. To do so would not only require their recipe, but also would require access to and use of the very same chiles, not to mention that one unspoken, taste-delineating, “secret ingredient”. Virtually impossible given the numerous options. King Taco’s salsa rojo is another great one that would likely elude replication.

      1. I was in Carnitas Michaocan one day when they were roasting the cili peppers on the grill. They dumped a whole bucket of the dried red peppers on he heat, and when the smoke went in my direction it was quite oppressive, so that might be an obstacle to doing it at home. I am not certain, but the peppers looked like the skinny short hot peppers you see in kung poa at Chinese restaurants. My guess is they roast these and grind them with either water or some vinegar, maybe some garlic, and that might be pretty much it.