What is in the chile sauce that is in the ketchup bottles at authentic
Mexican taquerias in cities like Dallas or Chicago. It looks like
it's just pureed chiles and water. It that it? I love that stuff.

"Bobo Bonobo?" > wrote in message
m...
> What is in the chile sauce that is in the ketchup bottles at authentic
> Mexican taquerias in cities like Dallas or Chicago. It looks like
> it's just pureed chiles and water. It that it? I love that stuff.

Who knows? I've never considered Dallas a mecca for Mexican food. If
it's green it's most likely tomatillo, jalapeno pepper,
water, onion, and coriander blended into a smooth puree. I make it
fresh like that maybe once every two weeks, depends on how good the
tomatillos look in the market.

Making a good chile sauce is really quite easy. It depends on how fresh
and flavorful the tomato's, celantro and peppers are,
imo. In the summer with fresh vine ripe tomato's just outside the
kitchen door, I take one tomato and blend it smooth with maybe six
jalapeno's (depends on how hot they are) and maybe throw in a tablespoon
of celantro. If I have a lime near by I may squeeze a small one in the
blender. You can make it chunky or pureed to suit yourself. Imo,
sometimes people put too much stuff in everyday table sauces for my
taste. Those of us that make it as everyday tablefare seem to make it
simple and good. The same thing can be said about pinto beans.... it's
the good flavor of fresh dried pinto beans with depth of flavor as
opposed to two smoked ham hocks, eight cloves of garlic and seven
different spices. :-) Good water seems to account for the best bean
taste.

If you love that stuff.... just start messing around trying to suit
yourself and you'll find it's no big secret. Forget canned tomatillo's
........ they will grow almost anywhere. They grow as weeds on my river
place.... varmits don't seem to like them.:-)
doc