Vermin999
Executive Chef
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.