Hi All,
I'm trying to recreate my most favorite sauce on the planet from my local tacqueria. After years of begging they finally gave me the ingredients and some guidance on the process, but i simply cannot recreate it after several attempts. So i'm hoping you all can help shed some light on what I might be doing wrong.
Here are the ingredients:
Chile de Arbol
Tomatillos (canned)
Garlic
Onion
Salt
From what they tell me none of this is cooked. You simply roast the chiles, add to a blender and voila. I've been approaching this from a scientific method of using controls and variables, changing one thing each attempt. Canned vs Fresh Tomatillos, different quantities of ingredients, different brands, more/less seeds, etc.
The sauce at the restaurant is a nice golden/orange color (see attached pic). My attempts all come out greenish with red chunks. I think my problem is that i'm not getting the essence of the peppers into the sauce. The peppers i'm using are very dry and brittle. When i roast them (either high and fast or low and slow) they dont become very maleable. So when i add them to the blender they just chop into smaller pieces.
What am i doing wrong? I've tried peppers from Penzeys (attached pic) and my local supermarket. I'm using fresh onion and garlic (not boiled or roasted) and i've used canned and fresh (boiled and cooled) Tomatillos.
It has to be something going on with the type of peppers or process that i'm using.
Thanks in advance for your help. If we solve this, you're going to have the recipe for one bad ass salsa!
I'm trying to recreate my most favorite sauce on the planet from my local tacqueria. After years of begging they finally gave me the ingredients and some guidance on the process, but i simply cannot recreate it after several attempts. So i'm hoping you all can help shed some light on what I might be doing wrong.
Here are the ingredients:
Chile de Arbol
Tomatillos (canned)
Garlic
Onion
Salt
From what they tell me none of this is cooked. You simply roast the chiles, add to a blender and voila. I've been approaching this from a scientific method of using controls and variables, changing one thing each attempt. Canned vs Fresh Tomatillos, different quantities of ingredients, different brands, more/less seeds, etc.
The sauce at the restaurant is a nice golden/orange color (see attached pic). My attempts all come out greenish with red chunks. I think my problem is that i'm not getting the essence of the peppers into the sauce. The peppers i'm using are very dry and brittle. When i roast them (either high and fast or low and slow) they dont become very maleable. So when i add them to the blender they just chop into smaller pieces.
What am i doing wrong? I've tried peppers from Penzeys (attached pic) and my local supermarket. I'm using fresh onion and garlic (not boiled or roasted) and i've used canned and fresh (boiled and cooled) Tomatillos.
It has to be something going on with the type of peppers or process that i'm using.
Thanks in advance for your help. If we solve this, you're going to have the recipe for one bad ass salsa!