Breakfast tacos make a regular appearance on our weekend breakfast menu. They're easy, scrumptious and infinitely customizable, so what is not to like? While I thought our breakfast taco making game was pretty solid, it wasn't until recently that I discovered they were missing one key ingredient: hot sauce.
But not just any hot sauce: Josie's hot sauce. "Who is this Josie you speak of and why does she have her own hot sauce?" See my boyfriend, Cole, born and raised in SoCal where the Mexican food is bountiful, grew up on the infamous Josie's hot sauce from a family favorite, local Mexican restaurant. It was so well loved in his family that his mom practically begged the owner of this restaurant for the recipe. Sure enough, they handed it over and the hot sauce has been in the fam ever since.
Believe it or not, I only tried this hot sauce for the first time this past Christmas though we have been dating for some time. It was quite a special moment on many levels. Once I tasted it, I got it immediately. It totally lived up to the hype – and then some! What makes this hot sauce so great is that it's not too hot, because nothing is worse than burning off your taste buds with an overpowering hot sauce. I actually like to taste the flavors of my food! It packs a perfectly spicy punch with hints of smoke and aromatic garlic. Leave it in the fridge for a few days and you'll even notice the spice and garlic flavor intensify.
What's even better is I saw Cole's mom make this hot sauce in a mere matter of minutes with only a handful of ingredients. Less than a handful, actually. It's that simple and it's that good. Try making it for yourself to have on hand to give your favorite foods a spicy kick!
Josie's Hot Sauce
- 1 oz, or about 15 dried chile de arbol
- 1 cup water
- 1/2 cup tomato sauce
- 3 cloves garlic
- Kosher salt, to taste
Turn oven on low broil. Line a baking sheet with dried chile de arbol and broil for about 5 minutes, until chiles are slightly toasted and start to smell fragrant. Remove from oven and let cool for 1-2 minutes, then remove stems from chiles and add to a small saucepan.
Cover with 1 cup of water and bring to a boil over medium high heat. Reduce heat to medium low, cover and let simmer for about 5 minutes. Remove from heat.
Add chiles and water from saucepan, whole garlic cloves and tomato sauce to a blender or an immersion blender cup. Blend until smooth. Add more water if the consistency is too thick for your liking. Just a note that it will thicken and become a bit more gelatinous after refrigerating, so you can always add more water on the second day. Season to taste with salt. Serve with your favorite foods for a spicy kick!