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Dipping Sauce From La Choza


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#1 drjoe

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Posted 21 April 2012 - 05:23 PM

One of my kids favorite treats when we are in Cozumel is dipping chips in the unique yellow salsa that is served in La Choza. I have tried a bunch of times to reproduce it without success. Does anyone know the recipe or have any idea how they make it?
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#2 lstaton

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Posted 21 April 2012 - 06:23 PM

I posted about this sauce several years ago...the girls at La Choza that make the sauce don`t use a recipe and it is made in a very large quanity...the ingredients are oil,garlic and a assortment of dried chilies.You can buy the sauce at La Choza in plastic bottles.
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#3 TreeSon

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Posted 21 April 2012 - 10:01 PM

and Mangos...the recipe is on the wall...close to the ceiling when you walk in...it is in Spanish! I was shocked to find out it wasn't cheese...but mangos! Delicious!
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#4 Valli

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Posted 22 April 2012 - 06:21 AM

I think this is the recipe Linda may have formulated and someone added their personal preferences and comments for the famous dip:

1) Soaked about 20 dried red chile de arbol peppers in 2 T. oil & 2 T.
jalapeno pepper juice** (the canned kind - I use the San Marcos brand)
for about 1 hour. I broke off the stems but left the chilis whole. Every
now & then, I would stir to just keep coating them.


2) Lifted the chilis out of the juice & threw them in my blender.


3) Coarsely chopped up two large gloves of elephant garlic


4) Poured about 1/2 cup of distilled white vinegar into the blender


5) Hit "on" & let it grind until the chilis were chopped up.


6) Took out the middle of the cap and while the blender was running,
poured the leftover oil/jalapeno juice into the mixture. Then poured
just straight oil in. I didn't measure, but I was aiming for equal parts
of oil & vinegar.....so probably about 1/2 cup.


7) Kept pulsing until all the chilis were chopped.




It was the same color as the La Choza/La Candelas sauce so I was really
excited as I poured it out into my bowl. At the first taste....I
couldn't believe it. There was that delicious taste in my own kitchen.
Final note: I really like, I mean REALLY like, hot peppers. So.....you
may want to decrease the amount of peppers you throw in. Also, I could
taste the garlic alot. If you aren't particularly fond of either of
these flavors, you can experiment & add amounts to your own liking. But
the basic recipe is there. Now - go & enjoy!
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Valli

#5 drjoe

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Posted 22 April 2012 - 10:52 AM

Thank you all for your replies. I have purchased the bottles for sale at the restaurant, either it spoiled or it travels badly & that is why I'm trying to crack the code here at home. Valli thank you for the details in your recipe...they will help a lot. TreeSon I would have sworn cheese was a part of that mix ! Mango would have never occurred to me. Where on the ceiling is this recipe written ? I will need to take a picture & work on the translation next time I visit. Back to the kitchen. If I come up with anything that is acceptable I will post it
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#6 cvchief

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Posted 22 April 2012 - 11:04 AM

Yea, if you get it right, let us know. My nephew loves it, so I might take it on.
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#7 TreeSon

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Posted 23 April 2012 - 05:32 AM

It is on the archway as you enter the seating area...if you ask the waiters what is in it...they tell you mango, cream, and chiles.
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#8 mstevens

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Posted 24 April 2012 - 10:44 PM


It is on the archway as you enter the seating area...if you ask the waiters what is in it...they tell you mango, cream, and chiles.


Where is it in relation to the painted aphorism that translates to something along the lines of "even those who hold the frying pan by the handle will get into heaven"? In that, "mango" means "handle".

 

If the waiters tell you the salsa has mangos or dairy in it, they're either mistaken or misleading you for some reason.


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