La Victoria Orange Sauce Recipe
If you're a fan of bold, zesty flavors, the La Victoria Orange Sauce recipe is a must-try.
Equipment
- Blender or food processor
- Saucepan
- Fine mesh strainer (optional)
- Measuring cups and spoons
- Knife and cutting board
- Airtight jar or bottle for storage
Ingredients
- 6 dried guajillo chilies seeded and stems removed
- 2 dried arbol chilies for extra heat, optional
- 1 medium garlic clove
- 1/2 cup white vinegar
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- Juice of 1 orange about 1/4 cup
- Zest of 1 orange
Instructions
- Rehydrate the Chilies: In a saucepan, bring water to a simmer and add the dried guajillo and arbol chilies. Let them soak for 10–15 minutes until soft.
- Blend the Base: Transfer the softened chilies to a blender. Add garlic, vinegar, orange juice, orange zest, water, salt, and sugar. Blend until very smooth.
- Strain the Sauce (Optional): If you prefer a smoother texture, strain the sauce through a fine mesh strainer into a bowl.
- Cook the Sauce: In a saucepan, heat the vegetable oil over medium heat. Add the blended sauce and cook for 5–7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Cool and Store: Let the sauce cool completely, then pour it into an airtight jar or bottle. Store in the fridge for up to 2 weeks.
Notes
- Use fresh orange juice and zest for the most vibrant, natural flavor.
- Toast the dried chilies lightly before soaking to enhance their depth and smokiness.
- Strain for smoothness if you're serving the sauce with tacos or burritos.
- Adjust chili quantities based on your heat tolerance—arbols pack serious spice!
- Let it sit overnight for even better flavor; the sauce gets more delicious with time.