The secret sauce is a culinary preparation that has traveled through various Latin American cuisines, adapting to the flavors and customs of each region. In many countries, this sauce is known as "homemade hot sauce" or simply "red sauce," although its name and some ingredients may vary slightly. Originating in Mexico, where the use of jalapeño and other chilies is traditional, this sauce has become popular in nations like Guatemala, El Salvador, and Colombia, where different types of chilies and local spices are incorporated.
Its origin dates back to ancient Mesoamerican civilizations, which used chili as a base for numerous condiments and accompaniments. The mixture of tomatoes and chilies has remained a classic, as it provides a perfect balance of flavor, aroma, and an unmistakable spicy touch. In countries like Argentina and Peru, similar preparations exist, though they often include more fresh herbs or characteristic peppers from their regions.
How to Make Secret Sauce
Ingredients: Jalapeño, Whole Tomatoes, Tomato Sauce, Garlic Salt, Onion Salt, Cumin Powder, Chile Powder, Monosodium Glutamate, Onion, Salad Oil, Old El Paso Green Chiles.
Steps:
Take out the blender.
Assemble the ingredients: at this point, you should barely have enough space to put the lid on the blender.
Now the trick is to turn the blender on and off quickly on the "chop" speed if you have one with variable speeds.
That is too slow.
It's better if you have a pulse button.
This is something you really don't want to have all over the kitchen.
You can do this with a blender that only has an on/off switch by not leaving it on until you get spicy tomato soup.
However, a good strong push to the bottom with a wooden spoon of the tomatoes that float up trying to get away from the jalapeños will help a lot.
All you want to do is break them into large pieces and mix well.
No more than fifteen seconds in total.
This should be approximately one and a half liters.
I would recommend putting this gem in glass jars with a lid and ring and refrigerating for a while, but it's ready right now; it just improves after resting a bit.
It will keep for about a week in the refrigerator, but it probably won't last that long anyway.
The only problem, for which I have a solution, is that after a while there is so much acid that it starts to attack the metal lid/ring.
Solution: I recently found some fairly sturdy white plastic screw-on lids from "Ball" that work very well.
