My friend April and I were talking hot sauce yesterday. She loves spicy food like I do and asked me if I had any new hot sauce recipes. She is a big fan of my Habanero Sauce , so I know she likes it spicy! She asked if I had made a sauce similar to what they serve at corner taco stands. In the Boston area, there aren't very many taco stands like there are where she lives, but I think I know the type of sauce she is talking about and decided to give it a whirl. Now, I am using Onion Soup Mix in this recipe, I am doing it for a reason and I don't recommend substituting it. If that is not you're thing, then this isn't the recipe for you. I wanted a specific taste that the soup gives.
I used a mixture of Pasilla, Ancho, California and Chipotle Chilies.
- 2 oz. dried chilies, stems removed
- 3 cups water
- 1 package onion soup mix
- 1/2 tsp dried oregano
- 1/4 tsp allspice
- 1/16 tsp ground cloves
- 1 tsp toasted cumin seeds
- 1 tbsp coconut oil
- 3 cups canned tomato
- 5 big cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup cilantro
- Toast the chilies over medium heat in a large skillet for 3-5 minutes.
- Add the water, soup mix,spices. and coconut oil.
- Cover and bring to a simmer for 20 minutes, then add the tomatoes and garlic and cook for 5 minutes.
- Transfer mixture to a blender; add the vinegar and cilantro and blend until combined.
Taste .. you have to make sure it's yummy!
I can tell this sauce needs to chill overnight so the flavors can really get to know each other, but it's pretty darn good now! The Boyfriend has requested Enchiladas... so I will be making them for dinner.
Here are links to some of my other Hot Sauces: