ChocoTaco1138's Profile
Where can I find some Chile de Arbol hot sauce in San Diego?
I just made this recipe up from kind of morphing together a few different things I saw and I think it turned out pretty good... It doesn't taste like Roberto's sauce I don't think but pretty tasty.
5 small vine ripened tomatoes oven roasted on a cookie sheet (broiled) for an hour at 400 degrees (make sure they don't catch fire or something watch them and rotate them while cooking)
about 7 medium to smallish cloves garlic, roasted with the tomatoes for a half hour
2 large packages of dried arbol chiles(stemmed) boiled in a about 3 quarts of water for about 20 minutes and blended with the water
a few small tomatillos boiled for about 10 minutes
a handful of orange habenero peppers boiled for about 10 minutes and blended
3 Tablespoons cider vinegar
1 tablespoon of salt
about 2 cups (I think) of Minutemaid lime drink or you can add to taste
I may have added a few tablespoons of sugar.. can't remember now. But the arbols have a kind of weird taste if you don't sweeten them a little.
I also added a about couple tablespoons of that Knorr tomato chicken stock powder.
Mix all ingredients together. I blended pretty well.
Keep in mind I am not a chef so make at your own risk. :)
Where can I find some Chile de Arbol hot sauce in San Diego?
Yeah.. it's possible its not arbol. But arbol chiles seem to be as bright red as any of the chiles. I was under the impression you should use dried chiles. Maybe they get that bright color by using raw chiles?
I tried boiling and blending some bright orange habaneros and it made a very pale juice. I am wondering if I oven roasted some raw habaneros it might make that same orange color.
Where can I find some Chile de Arbol hot sauce in San Diego?
Thanks josh! was this one of the sizes he put in one of those 5 gallon bucketa? http://www.hyphenmagazine.com/blog/sriracha.jpg Or was it some kind of industrial size?
Where can I find some Chile de Arbol hot sauce in San Diego?
One thing I don't understand is that when I try to make variations of arbol salsas to try to recreate the Berto's salsa I can never get anything approaching the same color as the Berto's salsas.
The arbol salsas are always a deep red. But the Bertos sauces I like are a watery radioactive bright flourescent orange color. This is what makes me wonder if it is watered down sriracha sauce..
Where can I find some Chile de Arbol hot sauce in San Diego?
Dining Diva.. thank you SO much! I have been going crazy trying to crack this nut. I used to live in Encinitas and they had great Mexican food (my favorite restaurants were Alberto's and . Juaniita's) I moved to Sacramento for a while and went through exactly what this woman describes
http://blogs.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/
Now I live in the Grossmont college area, near El Cajon, and I luckily found a good substitute called Santanas. Is it true this type of food is called Baja style mexican food? Do they eat burritos like this in mexico or is this an Americanized Mexican invention? Someone also said a big key to making Mexican food like the restaurants is using lard to cook everything.
Another thing I am trying to reverse engineer are the carne asada burritos.. do you know any of those secrets?
I discovered the trick to making the freid rice is a soup stock made by Knorr that is a tomato chicken soup stock. (is this also used in the Berto's hot sauce?)
I am trying to figure out how to make the marinated carrots just right, too.
Where can I find some Chile de Arbol hot sauce in San Diego?
I have been trying to figure out how to make this slas myself. I also live in San Diego. The "hot sauce" I like is the kind at Alberto's, Juanita's and Roberto's. Here is a great arbol recipe... http://www.youtube.com/watch?v=pRNNSgTB9cc&feature=channel_page but it's not quite the kind at Alberto's. I am wondering if your replace the normal tomatoes in the recipe I linked to with tomatillos if that would be it? Or if maybe it is just asian sriracha sauce watered down? It's killing me though.. I am also looking to figure out how to make San Diego/Alberto's style carne asada and rolled tacos with guacomole too.
