Description
This homemade version of the La Victoria Orange Sauce is perfect for tacos or tortilla chips. It’s spicy, smokey and so addictive!
Ingredients
Scale
- 4 roma tomatoes, halved lengthwise
- 1 yellow onion, sliced into thick rounds
- 1 cup vegetable oil
- 4 large cloves of garlic
- 1/2 cup packed, dried árbol chiles, stemmed and seeded
- 2 guajilo chiles, stemmed and seeded
- 1/4 cup apple cider vinegar
- 1/2 cup hot water (not boiling)
- 1 tablespoon kosher salt
Instructions
- Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
- On a cookie sheet, place onion slices and tomatoes cut side down. Roast until a bit charred on the edges, about 10 minutes.
- Over medium heat, sauté garlic in 1 tablespoon of vegetable, turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
- Transfer chiles and garlic to a high-speed blender. Pour in the water and vinegar, and let stand for 5 minutes to soften.
- Purée on high, 10 to 20 seconds. Turn to low speed and slowly add remaining vegetable oil in a slow and steady stream so the oil mixture will emulsify, creating desired creamy consistency.
- Add the tomatoes, onion and salt. Purée on high, until smooth.
- Serve now or store in the fridge in a jar or squeeze bottle for about 2 weeks. Enjoy!
Notes
- Updating as I have received some comments that the apple cider vinegar flavor is too strong a few people. Personally I love this flavor, but if you you can definitely reduce the apple cider vinegar and add more water to to thin it out.
