You might find this sauce in squeeze bottles set on the table or in a basket at restaurants or food carts serving street-style tacos. The sauce is emulsified in a blender and seems creamy even though the sauce contains no cream. This recipe makes a big batch, but you’ll find yourself spooning or pouring it on just about anything, including a good turkey sandwich, a burger, and of course, tacos. Bottle it and give it as a gift. It keeps in the refrigerator for several weeks. Uses KitchenAid® K150 Blender.
- 4 large Roma plum tomatoes
- 1/2 medium yellow onion
- 1 cup avocado oil (or grapeseed oil)
- 3 large garlic cloves (peeled)
- 1/2 cup dried chiles de årbol (packed, stemmed)
- 1 guajillo chile pod (stemmed)
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 1 Tbsp. fine sea salt
- Special Equipment: broiler; sauté pan.
- Position an oven rack in the upper third of the oven and preheat the broiler to high. Line a medium-sized rimmed baking sheet with parchment paper. Halve the tomatoes and remove the seeds. Place cut side down on the baking sheet. Slice the onions into 1/4-thick rounds and arrange in a single layer on the baking sheet. Broil until the tomatoes and onions are soft and the tomato skins and edges of the onions are charred, about 10 to 12 minutes.
- While tomatoes and onions are broiling, in a medium skillet set over medium-high heat, warm 2 tablespoons of the oil. Swirl to coat the bottom of the pan. Add the garlic cloves and use tongs to turn to brown all sides, about 3 minutes. Add both chiles and stir frequently to toast them, about 2 minutes. They will darken but remove from the heat before they blacken.
- Transfer the chiles and garlic and any oil remaining in the pan to the blender. Add the vinegar, water, and salt and let the chiles soften in the liquid for 5 minutes. Add the broiled tomatoes and onions along with the remaining oil. Blend on speed 3 until the sauce is emulsified and creamy orange in color. The sauce will be thick. Transfer to bottles or a glass quart-size jar with a tight-fitting lid. Refrigerate until ready to serve. The sauce will keep for up to 3 weeks.
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|Calories35Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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