Made u/tremoviper ‘s orange sauce and I’m obsessed
Literally have had Mexican food 3 days in a row so I have something to put it on. Two thumbs up would definitely recommend! Thank you for sharing the recipe u/tremoviper
I followed his recipe below almost exactly except I ended up needing a bit more water than 1/2 cup. SO GOOD. Might add some more garlic next time and maybe boil the chiles as I’ve seen recommend on other posts. My first time fermenting and making anything beyond pico so I’m pretty happy with it! I used the Ball fermentation kit, the salt that came with the kit and the same brine calculator listed in the recipe.
Ingredients: – 4 small or 3 medium roma tomatoes, quartered – medium jalapeno, quartered – 1 yellow onion, sliced into relatively thick rounds – 1 cup vegetable oil – 16 cloves of garlic – 1/2 cup dried, destemmed arbol chiles – 1/2 cup water – 3 dried and destemmed guajillo chiles – 1/2 tablespoon of kosher salt.
1. Start by roasting the garlic, onion, and tomato. I broil for about 10 minutes on the highest setting and rack in my oven, flipping midway through. 2. Let the garlic, onion, and tomato cool. Then ferment them, along with the jalapeno. I did this in a brining solution for 10 days in a ball jar with a solution of 2.5 percent. I used this brine calculator to figure out how to brine. https:// hakkobako.com/fermentation-brine-calculator/ used a Ball fermentation kit with metal spring. 3. After the 10 days, place the dried chiles in the oil and water and let soak for 30 minutes. 4. Strain the fermentation liquid. 5. Place the garlic, onion, jalapeno, tomato, salt and the oil/chile/water into a blender and blend until smooth.
6. Strain the mixture through a mesh strainer to remove chunks and then transfer into containers. 1 like these https://www.walmart.com/ip/Expert- Grill-Squeeze-Sauce-Bottle-with-Attached-Cap-14-Ounce/493683320?athbdg=L1100 7. Let sit overnight before eating. Always refrigerate. This should keep at least one month in the fridge.
AnsweringMach
How many jalapeños?
RefrigeratorNeat964
This is one of the first recipes I’ve seen in this sun that speaks to me. Finally…enough garlic. Not too much acidity. Lots of chiles. Thanks!!!! Can’t wait to try it.
But why is it orange? The ingredients make me think it’ll be red, no?
WorkMediumPlayMedium
Is this a take on La Vic’s (San Jose) orange sauce, or something completely different?
livvvvingthedream
I try to avoid vegetable oil, could I sub this with olive oil??
6 Comments
Is it habanero based?
I followed his recipe below almost exactly except I ended up needing a bit more water than 1/2 cup. SO GOOD. Might add some more garlic next time and maybe boil the chiles as I’ve seen recommend on other posts. My first time fermenting and making anything beyond pico so I’m pretty happy with it! I used the Ball fermentation kit, the salt that came with the kit and the same brine calculator listed in the recipe.
Ingredients:
– 4 small or 3 medium roma tomatoes, quartered
– medium jalapeno, quartered
– 1 yellow onion, sliced into relatively thick rounds
– 1 cup vegetable oil
– 16 cloves of garlic
– 1/2 cup dried, destemmed arbol chiles
– 1/2 cup water
– 3 dried and destemmed guajillo chiles
– 1/2 tablespoon of kosher salt.
1. Start by roasting the garlic, onion, and tomato. I broil for about 10 minutes on the highest setting and rack in my oven, flipping midway through.
2. Let the garlic, onion, and tomato cool. Then ferment them, along with the jalapeno. I did this in a brining solution for 10 days in a ball jar with a solution of 2.5 percent. I used this brine calculator to figure out how to brine. https://
hakkobako.com/fermentation-brine-calculator/ used a Ball fermentation kit with metal spring.
3. After the 10 days, place the dried chiles in the oil and water and let soak for 30 minutes.
4. Strain the fermentation liquid.
5. Place the garlic, onion, jalapeno, tomato, salt and the oil/chile/water into a blender and blend until smooth.
6. Strain the mixture through a mesh strainer to remove chunks and then transfer into containers.
1 like these https://www.walmart.com/ip/Expert-
Grill-Squeeze-Sauce-Bottle-with-Attached-Cap-14-Ounce/493683320?athbdg=L1100
7. Let sit overnight before eating. Always refrigerate. This should keep at least one month in the fridge.
How many jalapeños?
This is one of the first recipes I’ve seen in this sun that speaks to me. Finally…enough garlic. Not too much acidity. Lots of chiles. Thanks!!!! Can’t wait to try it.
But why is it orange? The ingredients make me think it’ll be red, no?
Is this a take on La Vic’s (San Jose) orange sauce, or something completely different?
I try to avoid vegetable oil, could I sub this with olive oil??