#orangetacosauce

[herebevegans]

SPICY TACO SAUCE

Austin has a lot of incredible restaurants, but if I had to choose just one of them to be transplanted here to Boulder, I would actually choose a little food truck that used to be parked next to the anarchist bookstore on North Loop by Avenue F, a food truck named Rockin’ Vegan Tacos.

This recipe is our best guess at their incredible orange taco sauce and it is just perfect on breakfast tacos. We keep this stuff in our fridge at all times.

This sauce is seriously hot, but so addictively yummy. You’ll probably want to use a very small amount at first and work your way up to using more.

spicy taco sauce

4 roma tomatoes

1 small yellow onion

4 garlic cloves

3/4 cup canola oil

1/2 cup dried arbol chilies

1/3 cup apple cider vinegar

1/2 cup water

1 Tbsp salt

Slice the tomatoes and put them cut side down on a roasting pan. Peel the onion, slice it into thick rounds and place those in the pan too. Broil for 20 minutes on the top oven rack. Flip, stir, and kind of smoosh things around as you check on it every few minutes. You’re going for browned but not burned.

Heat a bit of oil in a skillet on medium heat. Add the peeled garlic and cook for 3 minute while stirring. Add the chilies and cook another 10 minutes, stirring as they get a bit toasty.

Put the chilies and garlic in a blender (we used a Cuisinart), along with the vinegar and water. Let stand 5 minutes to soften. Puree and pour in the oil slowly to allow the sauce to emulsify. 

Add the roasted tomatoes and onion, and the salt, and puree until smooth.

You’ll probably need some tofu scramble to go with that taco sauce.