Kalena499's Profile

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King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Yes - the one thing I would say about the version of the recipe I just shared was to go slow with the allspice or clove - add very small amounts gradually so that you don't overpower the sauce. I think that either allspice or clove gives the hint of flavor of what it needs though.

Jul 07, 2014
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

No chiles de arbol or japones or straining.....try it, you will be surprised. Also makes sense whey KT does not bottle & sell their red sauce, at first my inclination was that it didn't fit their business model, but if they are adding a finished product like tapatio, they would not be able to say that their recipe is proprietary!!

Jul 07, 2014
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Guys - I have continued to tinker with the recipe - here is my last version and I think it's the closest and simplest yet - I also am now convinced there is Tapatio in the sauce. Try this out and let me know what you think.

1 Can Clemente Jaques Chipotle chiles
1/3 cup of tapatio sauce
1/2 tbs oregano
3-4 cloves
5-6 whole pepercorns
1/2 tsp knorr suisa
salt to taste

Blend chipotles with a little bit of water to create a thick but not too watery consistency. Once you have liquified the chipotles, add the remaining ingredients and more water to obtain the consistency you are looking for. Enjoy!!

Jul 06, 2014
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I don't taste vinegar either. I used this recipe and thought it was pretty close:

1/2 can of chipotles
15 chiles de arbol / 15 chiles japones (both types)
1 clove of garlic
2 cloves
1/2 tbs knorr suisa
1/2 tbs dried oregano
water from boiling chiles
salt to taste
habanero chile powder to bring up heat to desired level

Apr 07, 2014
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I've tried various versions of this recipe & have to agree Red, yours is the one!! Thanks for everything.

Sep 17, 2013
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Slugworth just tried your recipe - looks good and tasted pretty good right out of the blender. I am going to let it set up overnight to see what that does to the flavor / heat. One thing that I did a bit different is that I used "habotle" or smoked habanero powder to kick up the heat a little. That said, I scaled back the use of chipotle powder by about half so that it didn't over power the sauce with smoke flavor.

Sep 10, 2013
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Just tried the recipe - very tasty but not quite there. I found myself adding over a cup of water because it was too thick. There is a certain flavor / sting that is distinctive in the KT sauce, I don't get that here. Here are the specifics over what I used:

25 chiles de arbol fried lightly in canola oil
2 cloves of garlic
3 tbs knorr
3 tbs red wine vinegar
1 can chipotle chiles with adobo
1/2 tsp kosher salt
1 1/4 cups of water

Aug 12, 2013
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Thanks for the update - what particular brand of chipotles did you use for this recipe? I will give it a shot this afternoon.

Aug 12, 2013
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Thanks for your input Mr. Pimm....I also have experimented with all of the recipes listed above but dont feel they have come that close. Thy Rick Bayless recipe is very similar to a chile recipe my grandmother handed down to the family as an accompaniment to Birria de Chivo....while it is definitely savory, its not KT sauce. I made some of it the other night then sampled small spoonfuls of it alongside the KT stuff I had just bought....wasn't close. When tasting, I taste the salsas on their own, no outside taste variables to interfere or confuse my taste buds. Lets keep working.....I really appreciate everyone's efforts and input - this is a great dialogue!

Dec 08, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Thanks for the words of encouragement "E". I have been beating my head against the wall trying to figure it out but it has been a very tough road. I have experimented with both the cooked and powder versions of several recipes and feel that the powders have gotten me closer in taste than the cooked versions. I keep visualizing what it may have been like having to prepare the salsa either in a kitchen in very large batches or in the KT truck on the street.....what ever the scene it had to have been a quick and easy recipe......the quest continues.

Nov 20, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

You're right.....on another note, I have been to Rodeo in Pomona and their salsa is very similar in taste to KT.....not looks though.

Oct 18, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Whatever the sweetness is it has to be very simple.....sunny d or orange juice may be the trick. I doubt that the recipe calls for anything as complex as agave syrup.....30 years ago when KT began I don't think that agave syrup may have been available in the states in bulk. Anyone try the recipe with simple syrup or sunny d yet? Sweet / tangy......hmmmmm

Oct 18, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Thanks for sharing Slugworth!

Oct 17, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I dont think there is basil in the salsa - just tomatillo, onion, cilantro, serranos , a tiny bit of water & salt.....hint of clove also but its very subdued.

Oct 10, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

OK thanks for the feedback.

Oct 09, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Thanks for sharing, where would one find guaje seeds? I've looked around and cannot seem to find any. I also searched online and found a 10 lb bag of dried guaje seeds for $118.....does not seem reasonable if this is a key ingredient in the sauce.

Oct 09, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Hi all - I just tried an "all powder" approach to the recipe and must say that while the taste is off - the heat is beyond hot.....just to preface it all, my ability to tolerate chile is extremely high. Here is what I tried:

1/2c chile de arbol powder
2 tbs ground corriander
1/2 tsp salt
1 tbs chipotle powder
1/2 tsp ground achiote
1/8 tsp ground allspice
1/2 c water slowly incorporated to proper consistency

Oct 08, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I think you're on to something slugworth - it does seem likely that whatever recipe KT has to rely upon being able to mass produce the salsa at any given time. Has anyone tried to replicate the tastes using powders exclusively?

Oct 07, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Using the laws of deduction I have eliminated chiles de arbol altogether. The reason is that I dont believe the guys in the truck had time to strain the chile to eliminate all of the stuff you get by using the chiles de arbol. Secondly, if you strain it it thins out too much. Redmeat - I am aiming at getting my recipe as close as possible to KTs.

Oct 06, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Hi all,

I tried this recipe recently and thought it was somewhat close but missing something - someone want to try it and provide some feedback?

2 New Mexico Chiles lightly roasted & simmered for 15 mins
2 Tsp Cayenne Chile Powder
1 Tsp Chipotle Chile Powder
1/2 Tsp Oregano
6-8 Ground Black Peppercorns
1 Tsp Knorr Suiza (powdered chicken stock)
1/2 Yellow Onion
1/2 Ground Clove (very very small amount)
1/4 Cup Vegetable Oil
Salt to Taste

Combine all ingredients in a blender except oil - use water from new mexico chile if needed to get to correct consistency - blend in oil at the very end.

Oct 06, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Jscott - I just made a salsa this weekend that I thought was really close.....here is what I used:
New Mexico Chiles
Cayenne Powder
Chipotle Powder
Onion Powder
Ground Clove
Oregano
Knorr - Powdered Chicken Stock
Salt
Water

How far off is this list of ingredients? Please share your recipe, thanks!!

Sep 20, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Everyone pretty much agrees that there is a hint of citrus in the salsa - ginger powder and tomatillo would help explain a hint of tanginess. Question is how KT keeps their salsa as red as they do if they use tomatillo??

Aug 23, 2012
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Hi, I tried the recipe with a bit of garlic but the flavor is still off a bit. I did use dried pequins for the recipe. The recipe is still off a bit and I am convinced more and more that it is because of the type of chiles we are using. I have all but ruled out chiles de arbol. I am going to buy a variety of cascabel and puya chiles to see if I can adjust the recipe a bit. Chiles de arbol just do not break down to the desired consistency.

Feb 09, 2011
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Hi redmeat - I tried your recipe but it was definitely too garlicky. After reading through all the threads here I think the post that stated that the recipe must be simplistic enough to be able to reproduce - especially if working out of the truck they started in. That said, I went back and tried a couple of variations without any garlic or vinegar. Here is the recipe I used, let me know if you try it out and what you think.

1 New Mexico Chile
15 Chile Pequins
30 Chile de Arbol (stemmed)
1/3 white onion
1 tbs salt
1 tsp allspice
Water

Boil all chiles in saucepan for 15 mins with just enough water to cover chiles. Place chiles and all remaining ingredients in blender and liquify for 10 mins. I havent been this excited about how close the recipe is in a while. Let me know what you think.

Tony J.

Feb 06, 2011
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Just tried another variation of the recipe I provided earlier. Here are the suttle differences in the recipe. I must say - we are very close:

* Increase Onion to 1/2 from 1/4.
* Use 5 chipotle chiles and 1 tsp of the adobe sauce from a can instead of the powdered chipotle
* Substitute the cloves w/ 1/2 tsp of allspice powder.
* Increase garlic powder to 2 tsp
* Incorporate 20 or so whole black peppercorns
* Increase cayenne pepper to 3 tsp
* Icrease ground corriander to 2 1/2 tsp
* Use 1 whole lemon for juice instead of lime

Findings: Looks and consistency are dead on. As for the flavors....let me know what you think.

Thanks - Tony

Nov 08, 2008
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

OK everyone - I tweaked a couple of different recipes and think that I am getting closer, but there is still something missing. Here is the last recipe I used.

8 oz can of tomatoe sauce
1/4 onion
10 chiles de arbol
2 new mexico chiles
1 tsp garlic powder
1 tsp cayenne chili powder
1 1/2 tsp chipotle chili powder
1 tsp ground corriander
3 cloves
salt & pepper
juice of 1/2 lime

toast your chiles de arbol & new mexico chiles before boiling them then use the water from the chiles you boiled to created the correct consistency.
Once again, its close but still is missing something.

Oct 26, 2008
Kalena499 in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

hello all.....alas I think I have found the appropriate forum to continue pursuing my obsession with the ever-elusive KT red sauce recipe. I grew up in ELA and have been a patron since childhood. I have been tinkering with a ton of recipes of my own for years to no avail. I have a similar recipe to the Bayless recipe mentioned in this thread that I use as a sauce to accompany my Birria recipe. However, this is not remotely close - it is too heavy on vinegar and also incorporates a Mexican chocolate - Ibarra. My wife has insisted for years that she tastes chipotle in the sauce- but it must be very little. I would love to continue this dialogue with you if you would allow me to. Best regards, Tony J - Upland, CA

Oct 12, 2008
Kalena499 in Home Cooking