Does anyone have a good recipe for these hot sauces? I was at a mexican restaurant not to long ago and i ate carne asada tacos with cilantro and onions and they had some bowls of hot sauce to put on the tacos and i put some of the green kind on my tacos and it was perfect,the sacue wasnt to hott or to mild,it made the tacos much better,it spiced it up a bit and gave it more flavor,if anyone has any great recipes for this please tell i developed an certain taste for this lol,thanks
The simple sauce your talking about with little spice was most likely a Pico De Gallo salsa and recipe as follows
Pico De Gallo salsa:
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
2 limes, juiced
2 tablespoons chopped fresh cilantro leaves, plus extra for garnish
Salt and pepper
Combine all ingredients in a bowl. Season, to taste, with salt and pepper. Garnish with additional cilantro.
Chili Verde sauce: As mild or as hot as you want it.
Ingredients
1 lb lean boneless pork shoulder, trimmed of fat and cut into 3/4 ", cubes
1(28ounce)can tomatoes with juice
2 medium onions, chopped
1 teaspoon dry oregano
1 1/2 cups celery, thinly sliced
1/2 teaspoon dried sage
2 bay leaves
1 large sweet green pepper, seeded, chopped
2 medium anaheim chilies, seeded and chopped
2 jalapeno peppers, seeded & finely chopped (optional)
Directions
1Put the pork in a skillet with about 1/2 cup of the juice from the tomatoes, cover and simmer for about 1/2 hour. Uncover the pan add the onions, celery, oregano and sage.
2Cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. Add bay leaves and stir in the tomatoes with the liquid.
3Scrap all the brown bits off the bottom of the skillet.
4Lower heat, cover and simmer for a further 30 minutes.
5Stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. If the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. Spoon chili over rice, noodles or serve with warm corn tortillas.
Red Chili Sauce:
Ingredients
15 large dried chilies(such as Anaheim, New Mexico, California, or pasilla)
4-5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or melted shortening
Directions
1Remove stems and seeds from dried chili peppers.
2Place peppers in a single layer on a baking sheet.
3Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
4Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
5Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
6Add garlic, cumin and salt.
7Cover and blend until smooth.
8In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
9Carefully stir in blended chili mixture.
10Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
11Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
I hope these help with what your looking for. I make huge batches of all 3 alot for my family or my Aunt sends me huge cases from her kitchens.
June 26th, 2009 at 7:21 pm
~~~~~~~~~~~~~~~~red hot sauce~~~~~~~~~~~~~~
INGREDIENTS:
1 dried guajillo chile
1 dried chile negro (pasilla)
pepper
2 dried New Mexico chile pods
1 1/2 cups warm water
2 cloves garlic, pressed 1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown
sugar
1 teaspoon white vinegar
DIRECTIONS:
1. Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
2. Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
3. Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
~~~~~~~~~~~~~~another red sauce~~~~~~~~~~~~~
INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
References :
June 26th, 2009 at 7:33 pm
The simple sauce your talking about with little spice was most likely a Pico De Gallo salsa and recipe as follows
Pico De Gallo salsa:
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
2 limes, juiced
2 tablespoons chopped fresh cilantro leaves, plus extra for garnish
Salt and pepper
Combine all ingredients in a bowl. Season, to taste, with salt and pepper. Garnish with additional cilantro.
Chili Verde sauce: As mild or as hot as you want it.
Ingredients
1 lb lean boneless pork shoulder, trimmed of fat and cut into 3/4 ", cubes
1(28ounce)can tomatoes with juice
2 medium onions, chopped
1 teaspoon dry oregano
1 1/2 cups celery, thinly sliced
1/2 teaspoon dried sage
2 bay leaves
1 large sweet green pepper, seeded, chopped
2 medium anaheim chilies, seeded and chopped
2 jalapeno peppers, seeded & finely chopped (optional)
Directions
1Put the pork in a skillet with about 1/2 cup of the juice from the tomatoes, cover and simmer for about 1/2 hour. Uncover the pan add the onions, celery, oregano and sage.
2Cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. Add bay leaves and stir in the tomatoes with the liquid.
3Scrap all the brown bits off the bottom of the skillet.
4Lower heat, cover and simmer for a further 30 minutes.
5Stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. If the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. Spoon chili over rice, noodles or serve with warm corn tortillas.
Red Chili Sauce:
Ingredients
15 large dried chilies(such as Anaheim, New Mexico, California, or pasilla)
4-5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or melted shortening
Directions
1Remove stems and seeds from dried chili peppers.
2Place peppers in a single layer on a baking sheet.
3Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
4Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
5Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
6Add garlic, cumin and salt.
7Cover and blend until smooth.
8In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
9Carefully stir in blended chili mixture.
10Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
11Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
I hope these help with what your looking for. I make huge batches of all 3 alot for my family or my Aunt sends me huge cases from her kitchens.
References :
June 26th, 2009 at 7:55 pm
Original green mexican sauce:
3 jalapeño peppers
1/4 onion
some cilantro
1/2 of a small tomato
put everything in a blender, add salt. (you dont have to heat this sauce just serve right from the blender)
Red sauce:
1 cup of tomatillos (they are little green tomatoes)
1 bowl of red dried peppers
1/4 of onion
garlic
salt
first youve got to cook the red dried peppers and the tomatillos in water with salt and garlic until they are soft. Then you put them in the blender with the onion, but not with the garlic and blend them with water until the sauce is liquid.
add more salt to your taste.
hey i hope you like them, and understand them hehe i dont speak english too well
References :