I am obsessed with this sauce. I love that it comes in a squeeze bottle so I can put 3 to 30 drops onto my chip depending on how much spice I want.
It tastes similar to this salsa a restaurant called Diamond Dave’s had, and the consistency of a sauce so the squeeze bottle works perfectly.
Any suggestions on how to recreate? Should I roast the habanero? Going to try with canned fire roasted tomatoes.
Just looking for technique advice from anyone who has made something halfway between a salsa and a sauce!
by Junktown_JerkyVendor
1 Comment
The only thing I’ll say is that these store bought versions are very mild compared to what you’ll create at home if you’re not careful. If you like this version (which I do too, it’s great), go really easy on the habanero and blend in a little at a time.
And yes roasting everything is a good move, and using canned roasted tomatoes is a fine place to start. Fresh tomatoes are always best… but only if they are in season. My local stores only have bright pink ones right now.
I also like using a can of El Pato Yellow as a base. But even by itself it’s almost as spicy as these squeeze Herdez salsas, so again, just be careful with heat. Cut the El Pato with some water or chicken broth and add habaneros slowly while you taste it.