Pink Sauce Methodology


When using the inductive method, a teacher provides examples to the students before giving the formula.

So. If a chef / cook follows that method, they would let you try the finished product before telling you the recipe, no?

Objective: Tomarillo Hot Sauce

descriptors: sour, hot, fragrant

uses: general condiment in sandwiches, tacos, quesadillas; add flavor to sauces, soups, salads, pasta & rice dishes



Ingredients: 2 tomarillos (tree tomatoes), 1 t dried piquin peppers, 1/4 c sliced onion, juice of 1 medium lime, 2 T fresh cilantro, 1 1/2 c water, 1/4 c canola oil, 1/2 t salt


Blanch the tomarillos in boiling water for 1 minute, so that the skins are easily peeled off.

After peeling the tomarillos, cut them in halves and scoop out the seeds.

Allow the 1/4 c onion to sit in warm water for 5 minutes.

Pour 1 c water into a blender or food processor. Add the tomarillo. Cover and pulse until blended.

Transfer the tomarillo to a small bowl, then rinse out the blender.

Pour remaining 1/2 c water into the blender and add the dried piquin peppers. Cover and pulse until blended.

Transfer pepper mixture to a different small bowl.

Drain the onion. Combine the onion, tomarillo mixture, lime juice, cilantro,canola oil and salt in the blender. Cover and pulse until just blended. Add pepper mixture a little at a time until it reaches the heat level you desire.

Transfer to a bottle and refrigerate until ready to use.



Categories: sauces & condiments | Leave a comment

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