Sorry the former thread is so muddled with crap.. thought I would start it over.
it's simple... the quantities are unknown. KISS.. Keep It Simple Stupid
rice wine vinegar
knorr or chicken bullion
I haven't really come close... Or what I think is close. However, I have come up with some really good sauces in the meantime.
One of my favorites is just a super simple, de arbol, tomatillo & garlic sauce. Take a big handful of de arbols, de-stemmed and toss them in a pot with about 4 or 5 tomatillos and 4 or 5 cloves of garlic (add salt to taste). Simmer in a little canola or corn oil (not olive) on medium heat until the de arbols start to change color. Take off the heat, let cool and blend... add water to alter the consistency. run it through a medium strainer and boom bam.. you got a tasty red sauce.
note: I have also made it with Chipotles added and it just gives you a smokey element.
I remember reading that thread last year with fascination. I am dying to taste the original. Next trip to SoCal it is ON!
I used to crush on a red salsa at a taqueria (Toro Bravo I think) in Capitola CA that haunts me to this day. It was biting hot and brick red. Thick. I've come close to recreating but never happy.
Have you solved King Taco???
Thank you for this, I been meaning to go back to that thread and ask which recipe is the closest so I could try it. I'm assuming this one is the closest. Thanks again, that thread makes me smile. LOVE the effort from all involved.