La Vics Orange Sauce Recipe
A fiery La Vics Orange Sauce Recipe featuring dried peppers, garlic, neutral oil, vinegar, and salt blended into a creamy sauce.
Equipment
- High-speed blender or food processor
- Small saucepan
- Measuring cups and spoons.
- Heat-safe spatula
- Glass jar or airtight container
Ingredients
- 20 –25 dried chiltepin peppers or dried arbol peppers
- 6 cloves garlic peeled
- ¾ cup neutral oil canola or vegetable
- 2 tablespoons white vinegar
- 1 teaspoon salt adjust to taste
- 2 –4 tablespoons water as needed for blending
Instructions
Step 1: Prep the Peppers
- Remove stems from the dried peppers. Shake out excess seeds if you want slightly less heat, but honestly, this sauce is meant to be hot.
Step 2: Cook the Garlic
- In a small saucepan, heat the oil over medium-low heat. Add garlic cloves and cook slowly until lightly golden. Do not brown them. Burned garlic ruins the sauce.
- Remove garlic and let it cool slightly.
Step 3: Toast the Peppers
- Using the same oil, add the dried peppers. Toast for 10–15 seconds only. They should darken slightly and become fragrant. Immediately remove from heat.
Step 4: Blend
- Add garlic, peppers, vinegar, salt, and a few tablespoons of the warm oil into a blender. Blend until smooth. Slowly drizzle in remaining oil while blending to create a creamy emulsion.
- Add water a tablespoon at a time until the sauce is pourable but thick.
Step 5: Taste and Adjust
- Taste carefully. Adjust salt or vinegar if needed. Let the sauce cool before storing.