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Old 11-11-2010, 09:47 PM   #1
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How did he do it? Pepper Sauce

Hi guys

Well I've just joined the forum.

I guess what brought me here, is the fact I was hoping one of you guys could help me.

There's a restaurant/bar that I go to allot for lunch. I've two favourite meals.
The spicy beef fajitas
or
The spicy beef pasta... mmmmm

Anyways, The meal is basically - Chicken/beef, peppers, onions, rapped in tortilla.
With a side of garlic cubes... (to be explained later...)

However the tastiness of it all comes from the sauce and possibly the marinade.
So I guess there are two questions.
I didnít want to bother the chef to much but he told me basically that itís simply a peppered sauce with salsa added.
I just canít seem to get it right though, itís appears burnt orange in colour and itís really tangee and peppery.

Iím wondering if he creates his own salsa sauce? I guess heís be going for money saving options as this is a cheap lunchtime meal.

The peppered sauce base Iím using is a basic flour and butter roux
Cream
Cup of beef stock
Onions.
Pepper/salt.
Iíve tried adding a tablespoon or 2 of Salsa from a jar. Just doesnít quite do the trick though.

The beef seems to be marinaded in a similar sauce, itís similar in colour at least, however thereís a notable difference in taste when you request the beef fajitaís as opposed the chicken.

Any ideas greatly appreciated... Sorry if the post seems a little disjointed/vague.

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Old 11-11-2010, 09:56 PM   #2
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Burnt orange in color sounds like Scotch Bonnets (a very hot pepper) made into a puree sauce, to me. But I'm not a pepper pro.
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Old 11-11-2010, 10:05 PM   #3
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Hmmm do you think he's using this to create the salsa that he's adding?

I mean the dish is quite peppery however it's more of a nice glow rather that Oh my phone the fire brigade now type...
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Old 11-11-2010, 10:05 PM   #4
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If this restaurant is very authentic i would doubt they used many of the ingredients you listed.

I would bet it was more like fresh roasted chilis and onions and maybe some garlic all pureed with a little chicken broth and maybe some crema if it was tangybut I kinda think the tang was probably lime.

The difference between the chicken and beef fajitas could be their marinade or seasonings let alone thier difference tastes.Chicken lends itself to citrus marinades more than beef does.

Hard to tell much though from your description of the original.

Fajitas marinades around here are usually have some common spices.
Black pepper,cumin,garlic,onion,beer,oregano.
The chicken may have some extra lime or margarita mix.

Just guessing here.

Was the sauce an added thing besides the marinade?
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Old 11-11-2010, 10:16 PM   #5
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Quote:
Originally Posted by 4meandthem View Post
If this restaurant is very authentic i would doubt they used many of the ingredients you listed.

I would bet it was more like fresh roasted chilis and onions and maybe some garlic all pureed with a little chicken broth and maybe some crema if it was tangybut I kinda think the tang was probably lime.
Mmmm that's sounds lovely think I'll give that a try over the weekend.
I'm really only a newbee even though I'm using sexy words like Roux
Which I only learned two days ago hehe...

So to puree I need a blender, I guess?

Quote:
The difference between the chicken and beef fajitas could be their marinade or seasonings let alone thier difference tastes.Chicken lends itself to citrus marinades more than beef does.

Hard to tell much though from your description of the original.

Fajitas marinades around here are usually have some common spices.
Black pepper,cumin,garlic,onion,beer,oregano.
The chicken may have some extra lime or margarita mix.
Haven't tried cumin, oregano or beer so I'll give those a go. What kind of beer would be good? I'm guess something thick like a stout ?

Quote:
Just guessing here.

Was the sauce an added thing besides the marinade?
I'm assuming so due to the creamy texture and quantity of the sauce although the marinade is definitely part of the mixture.
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Old 11-11-2010, 10:19 PM   #6
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A cheap mexican lager.Tecate or carona would be better than a stout.

Puree in a blender or food processor or stick blender.
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Old 11-11-2010, 10:22 PM   #7
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I would use the ingredients listed for a marinade and then serve
the chili sauce seperate.
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Old 11-11-2010, 10:25 PM   #8
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How about a tasty Coors light with mountains of blueness mmm yummy ?
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Old 11-11-2010, 10:26 PM   #9
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Coors light would be fine.I bet you could find a use for the other 5
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Old 11-11-2010, 10:28 PM   #10
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Dude I'm Irish, You mean't to say the other 11, I'm assuming.
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