Mexican Orange Sauce Recipe | Yummly
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Mexican Orange Sauce

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You might find this sauce in squeeze bottles set on the table or in a basket at restaurants or food carts serving street-style tacos. The sauce is emulsified in a blender and seems creamy even though the sauce contains no cream. This recipe makes a big batch, but you’ll find yourself spooning or pouring it on just about anything, including a good turkey sandwich, a burger, and of course, tacos. Bottle it and give it as a gift. It keeps in the refrigerator for several weeks. Uses KitchenAid® K150 Blender.


  • 4 large Roma plum tomatoes
  • 1/2 medium yellow onion
  • 1 cup avocado oil (or grapeseed oil)
  • 3 large garlic cloves (peeled)
  • 1/2 cup dried chiles de årbol (packed, stemmed)
  • 1 guajillo chile pod (stemmed)
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 1 tablespoon fine sea salt
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    1. Special Equipment: broiler; sauté pan.
    2. Position an oven rack in the upper third of the oven and preheat the broiler to high. Line a medium-sized rimmed baking sheet with parchment paper. Halve the tomatoes and remove the seeds. Place cut side down on the baking sheet. Slice the onions into 1/4-thick rounds and arrange in a single layer on the baking sheet. Broil until the tomatoes and onions are soft and the tomato skins and edges of the onions are charred, about 10 to 12 minutes.
    3. While tomatoes and onions are broiling, in a medium skillet set over medium-high heat, warm 2 tablespoons of the oil. Swirl to coat the bottom of the pan. Add the garlic cloves and use tongs to turn to brown all sides, about 3 minutes. Add both chiles and stir frequently to toast them, about 2 minutes. They will darken but remove from the heat before they blacken.
    4. Transfer the chiles and garlic and any oil remaining in the pan to the blender. Add the vinegar, water, and salt and let the chiles soften in the liquid for 5 minutes. Add the broiled tomatoes and onions along with the remaining oil. Blend on speed 3 until the sauce is emulsified and creamy orange in color. The sauce will be thick. Transfer to bottles or a glass quart-size jar with a tight-fitting lid. Refrigerate until ready to serve. The sauce will keep for up to 3 weeks.
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    NutritionView More

    Sodium5% DV110mg
    Fat5% DV3.5g
    Protein0% DV0g
    Carbs0% DV<1g
    Fiber0% DV0g
    Calories35Calories from Fat35
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat35
    Total Carbohydrate<1g0%
    Dietary Fiber0g0%
    Vitamin A4%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.