Nov 11, 2014

Tacolicious’ Legendary Orange Sauce

The Legendary Orange Sauce

I have tried many, many, many Mexican dishes lately and slowly I’m starting to feel like I’ll never tire of this food. This to-die-for toasted árbol chile salsa is another recipe I got from the Tacolicious book that, if you ask me, falls into the category ‘fridge essentials“. It’s called: ‘The legendary orange sauce’, and it is, folks. It truly is.

Whatever it is that you’ve been looking for in the perfect salsa, this baby’s got it all. It’s so unlike anything we have here in the Netherlands and it really surprised me, in a good way.

It’s a slightly thicker sauce with a buttery-like creaminess to it that will rock your world because it has no cream in it. The silky structure provides a wonderful backdrop for the tanginess, saltiness and heat, and hot it is! It vaguely reminded me of a seriously spicy version of Franks’ hot sauce.

This is an all-round sauce that you can squeeze on pretty much anything and then some. From taco’s to sandwiches, chicken wings, salads and pulled pork. Must-have sauce for those of you who BBQ all year around!

 

Ingredients:

2 Roma tomatoes
1/2 an onion
3 garlic cloves
1 cup vegetable oil
1/2 cup water
1/2 cup chile de árbol, stemmed
1/3 cup cider vinegar
1 tbsp kosher salt

 

Directions: 

You’ll need 1/2 a cup stemmed and dried arbol chiles.
The Legendary Orange Sauce

And 2 well-washed Roma tomatoes, halved lengthwise.
The Legendary Orange Sauce

And 1/2 a large onion in 1/2” thick slices. Line a baking sheet with aluminium foil and place the tomatoes and onion slices cut-side down.
The Legendary Orange Sauce

 
Now you can grill or roast your vegetables or simply use the broiler. Give them 10 to 15 minutes under a hot broiler until the veggies start to char a bit. Let them cool to room temperature.
 

Heat 2 tbsp of the oil and cook the garlic until it’s golden brown on both sides. Add the dried árbol chiles and toast them for a minute or so. Keep ‘em moving because they’ll burn easily. Mine were pretty dark.
The Legendary Orange Sauce

Transfer the garlic and chiles to your blender, add the cider vinegar and water and let it sit there for 5 to 10 minutes or so.
The Legendary Orange Sauce

Add the onion and tomatoes, 1 tbsp kosher salt (or 1/2 tbsp regular salt) and blitz on high-speed. Lower the speed and gently but in a steady thin stream, pour in the remaining oil. Like you do when you make mayonnaise. This too will emulsify and thicken up.
The Legendary Orange Sauce

Until you end up with a gorgeous orange, slightly thicker sauce.
The Legendary Orange Sauce

 
Store in an airtight container in the fridge for up to two weeks!
 

Something tells me my batch won’t last that long!
The Legendary Orange Sauce

Tacolicious’ Legendary Orange Sauce
Ingredients
    2 Roma tomatoes
    1/2 an onion
    3 garlic cloves
    1 cup vegetable oil
    1/2 cup chile de arbol, stemmed
    1/3 cup cider vinegar
    1 tbsp kosher salt

Directions
    Wash the tomatoes and cut them in half lengthwise. Slice 1/2 a large onion into 1/2″ thick slices and place everything, cut-side down, on a with aluminum foil lined baking sheet. Give them 10 to 15 minutes under a hot broiler until the veggies start to char a bit. Let them cool to room temperature.

    Heat 2 tbsp of the oil and cook the garlic until it’s golden brown on both sides. Add the dried árbol chiles and toast them for a minute or so. Keep ‘em moving because they’ll burn easily. Mine were pretty dark.

    Transfer the garlic and chiles to your blender, add the cider vinegar and water and let it sit there for 5 to 10 minutes or so. Add the onion and tomatoes, 1 tbsp kosher salt (or 1/2 tbsp regular salt) and blitz on high-speed. Lower the speed and gently but in a steady thin stream, pour in the remaining oil. Like you do when you make mayonnaise. This too will emulsify and thicken up.

    Store in an airtight container in your fridge for up to 2 weeks.

Meal type: Sauces, Mexican
Servings: 3 cups
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