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Darla Taylor: "This recipe says it makes 64 SERVINGS?? What is a…" Read More
9Ingredients
25Minutes
35Calories
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Description
You might find this sauce in squeeze bottles set on the table or in a basket at restaurants or food carts serving street-style tacos. The sauce is emulsified in a blender and seems creamy even though the sauce contains no cream. This recipe makes a big batch, but you’ll find yourself spooning or pouring it on just about anything, including a good turkey sandwich, a burger, and of course, tacos. Bottle it and give it as a gift. It keeps in the refrigerator for several weeks. Uses KitchenAid® K150 Blender.
Ingredients
US|METRIC
64 SERVINGS
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Directions
- Special Equipment: broiler; sauté pan.
- Position an oven rack in the upper third of the oven and preheat the broiler to high. Line a medium-sized rimmed baking sheet with parchment paper. Halve the tomatoes and remove the seeds. Place cut side down on the baking sheet. Slice the onions into 1/4-thick rounds and arrange in a single layer on the baking sheet. Broil until the tomatoes and onions are soft and the tomato skins and edges of the onions are charred, about 10 to 12 minutes.
- While tomatoes and onions are broiling, in a medium skillet set over medium-high heat, warm 2 tablespoons of the oil. Swirl to coat the bottom of the pan. Add the garlic cloves and use tongs to turn to brown all sides, about 3 minutes. Add both chiles and stir frequently to toast them, about 2 minutes. They will darken but remove from the heat before they blacken.
- Transfer the chiles and garlic and any oil remaining in the pan to the blender. Add the vinegar, water, and salt and let the chiles soften in the liquid for 5 minutes. Add the broiled tomatoes and onions along with the remaining oil. Blend on speed 3 until the sauce is emulsified and creamy orange in color. The sauce will be thick. Transfer to bottles or a glass quart-size jar with a tight-fitting lid. Refrigerate until ready to serve. The sauce will keep for up to 3 weeks.
NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories35Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium110mg5% |
Potassium30mg1% |
Protein0g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate<1g0% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A4% |
Vitamin C2% |
Calcium0% |
Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(5)

Darla Taylor a month ago
This recipe says it makes 64 SERVINGS?? What is a serving please? Does this recipe actually make 4 cups worth, so if so a serving would be 1 TB, but I don't see 4 cups worth of ingredients so if someone knows I would really appreciate. Or if you have measured how much total (cups, grams, etc) your recipe made I can calculate from there.

Lissa Guillet 3 months ago
I personally wouldn't take out the vinegar. Vinegar and lime have different flavors and can compliment each other very well. I would maybe reduce the vinegar to 1/4 cup and then add the juice of a lime. I did lime in addition to the 1/3 cup of vinegar and it actually reduced the vinegarry scent a bit and made it brighter along with the serrano I added, thanks to Jeremy for the add.

Angie 10 months ago
I made it. It’s really good however , the smell of apple cider vinegar is too strong. Can I substitute the vinegar to lime instead?