La Victoria Orange Sauce

Name: La Victoria Orange Sauce
Ingredients: 4 small or 3 medium roma tomatoes, quartered; 1 medium jalapeno, quartered; 1 yellow onion, sliced into relatively thick rounds; 1 cup vegetable oil; 16 cloves of garlic; 1/2 cup dried, destemmed arbol chiles; 1/2 cup water; 3 dried and destemmed guajillo chiles; 1/2 tablespoon of kosher salt

6 steps

Updated at: Thu, 17 Aug 2023 04:46:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories149.6 kcal (7%)

Total Fat15 g (21%)

Carbs3.5 g (1%)

Sugars1.8 g (2%)

Protein0.5 g (1%)

Sodium188.2 mg (9%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

sliced into relatively thick rounds

1 cupvegetable oil

16 clovesgarlic

½ cuparbol chiles

dried, destemmed

½ cupwater

3guajillo chiles

dried and destemmed

½ tablespoonkosher salt

Instructions

Step 1

Start by roasting the garlic, onion, and tomato. I broil for about 10 minutes on the highest setting and rack in my oven, flipping midway through.

Step 2

Let the garlic, onion, and tomato cool. Then ferment them, along with the jalapeno. I did this in a brining solution for 10 days in a ball jar with a solution of 2.5 percent. I used this brine calculator to figure out how to brine. https://hakkobako.com/fermentation-brine-calculator/ I used a Ball fermentation kit with metal spring.

Step 3

After the 10 days, place the dried chiles in the oil and water and let soak for 30 minutes.

Step 4

Strain the fermentation liquid.

Step 5

Place the garlic, onion, jalapeno, tomato, salt and the oil/chile/water into a blender and blend until smooth.

Step 6

Let sit overnight before eating. Always refrigerate. This should keep at least one month in the fridge.