John Solak
TVWBB 1-Star Olympian
There are thousands of taco shops around here and they all have pretty much the same thing and make it all the same too including their hot sauce/salsa. Here is my version which is pretty close to their version
About 2 cups dried Japanese chile peppers
10 Dried California or New Mexico chile peppers
1 tomato quartered
3 cloves garlic
1 small onion roughly chopped
Add 2 TBS oil in a large pan and add all of the ingredients. Cook until chile pods turn a darker red and the other veggies start to cook a little. If you can do this outdoors or you will stink up the house and cough a lot
Put everything in a blender, add about a 1/4 bunch of cilantro, salt to taste and about a half of a cup of water and blend. add water until you get the consistency you want.
Then get a bowl and a strainer and strain the seeds and skins from the sauce. You don't have to do this part but I think its better this way.
The sauce
The stuff that was strained out
Sauce ready to be used, but will taste better in a few hours and chilled in the fridge.
About 2 cups dried Japanese chile peppers
10 Dried California or New Mexico chile peppers
1 tomato quartered
3 cloves garlic
1 small onion roughly chopped
Add 2 TBS oil in a large pan and add all of the ingredients. Cook until chile pods turn a darker red and the other veggies start to cook a little. If you can do this outdoors or you will stink up the house and cough a lot
Put everything in a blender, add about a 1/4 bunch of cilantro, salt to taste and about a half of a cup of water and blend. add water until you get the consistency you want.
Then get a bowl and a strainer and strain the seeds and skins from the sauce. You don't have to do this part but I think its better this way.
The sauce
The stuff that was strained out
Sauce ready to be used, but will taste better in a few hours and chilled in the fridge.
