I am so happy that I finally nailed an everyday SoCal taco shop red hot sauce! For a while I’ve been trying different things to get that taste that I grew up with in Southern California’s taco shops and I just seem to miss something every time. But not this time! This is a medium red sauce so everyone should be able to handle the heat level and it has a very unique, almost sweet taste mixing habanero and serrano peppers. I hope you enjoy!
- 2 1/2 cups fresh tomatoes, diced
- 1/2 medium white onion, chopped
- 1 large habanero pepper, chopped
- 1 large serrano pepper, chopped
- 2 cloves garlic
- 1/4 cup fresh cilantro, chopped
- 1/2 Mexican or Persian lime, juiced
- 2 tbs olive oil
- 1/2 tsp cumin
- to taste Salt
In a blender, add tomatoes, onion, peppers, garlic, cilantro, and lime juice and blend until fairly smooth.
Heat olive oil in a medium pot on medium heat. Add the salsa mixture slowly as not to spatter. Add cumin and maybe 1/2 tsp sea salt or to your taste.
At medium-high heat, bring to a boil. Reduce to low and simmer 15 mins.
Remove from heat and let cool for about 15 mins. Taste and add salt if necessary.
Pour into air-tight container or squeeze bottle (just like in the taco shops!) and refrigerate until cold and has had a chance for the flavor to develop.
You can use it as soon as it’s chilled but it will be at it’s best after a couple days. ENJOY!!
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