Rich in tomato flavor and layered with smoky jalapeño heat, this El Pato Sauce Recipe is a must-try for any home cook who loves a spicy kick.
Inspired by the well-known El Pato Red Sauce, this homemade version is smoother, fresher, and fully customizable.
The ingredients are simple, the process is quick, and the result is a Pato Tomato Sauce that’s bold enough for your favorite Mexican dishes but balanced enough to keep on hand for everyday use. Keep a jar in the fridge—you’ll find new uses for it all week.
El Pato Sauce Recipe
This homemade El Pato Sauce Recipe is a bold Mexican-style condiment made with tomatoes, jalapeños, onion, garlic, and spices. It’s ready in 30 minutes and perfect for tacos, enchiladas, or dipping. Yields 2 cups and stores well for up to a week.
Recipe Overview:
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Course: Condiment/Sauce
- Cuisine: Mexican
- Yield: Approximately 2 cups
- Calories Per Serving: 50 calories
Ingredients:
- 4 large tomatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2-3 jalapeño peppers, chopped (adjust according to preferred spice level)
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cumin powder
Instructions:
1. Prep Work:
Begin by dicing the tomatoes, chopping the onion, mincing the garlic, and chopping the jalapeño peppers.
2. Saute:
Heat olive oil in a pan over medium heat. Add chopped onions and minced garlic, sautéing until they turn translucent and fragrant, about 3-4 minutes.
3. Simmer:
Add diced tomatoes and chopped jalapeños to the pan. Allow the mixture to simmer for 10-12 minutes, stirring occasionally, until the tomatoes are soft and pulpy.
4. Blend:
Once the tomatoes have softened, remove the pan from heat and let the mixture cool slightly. Pour the contents of the pan into a food processor or blender.
5. Season:
Add white vinegar, salt, sugar, and cumin powder to the blender. Blend until you achieve a smooth and well-incorporated sauce consistency.
6. Adjust:
After tasting the sauce, taste again and adjust the seasoning to your taste. You can add more salt, sugar, or vinegar for the desired taste balance.
7. Serve:
Transfer the El Pato Sauce to a clean, airtight container. It can be served immediately or stored in the refrigerator for up to a week.
Serving Suggestions
- Use El Pato Sauce as a flavorful topping for tacos, burritos, enchiladas, or nachos.
- Incorporate it into marinades or dressings for grilled meats or vegetables.
- Serve it alongside chips or crudité as a zesty dip for parties or gatherings.
Congratulations! You’ve just mastered the art of making homemade El Pato Sauce recipe. With its bold flavors and fiery kick, this sauce is sure to become a staple in your kitchen.
Feel free to get creative with the ingredients and adjust the spice level to suit your taste preferences. We hope you enjoy this recipe from Naznin’s Kitchen.
FAQs:
Can I Adjust The Spiciness Level Of The Sauce?
Yes, you can adjust the spiciness level of El Pato Sauce by adding more or fewer jalapeños according to your preference.
Is El Pato Sauce Suitable For Vegetarians?
Yes, El Pato Sauce is vegetarian-friendly as it contains no animal products.
Can I Freeze El Pato Sauce For Later Use?
El Pato Sauce can be frozen, however when it thaws, the texture could alter slightly. For optimal results, use it right away or store it in the refrigerator for later use.
How Long Does Homemade El Pato Sauce Last In The Refrigerator?
Homemade El Pato Sauce can last for up to two weeks when stored properly in an airtight container in the refrigerator.
Easy El Pato Sauce Recipe
Ingredients
- 4 large tomatoes diced
- 1 onion chopped
- 3 cloves garlic minced
- 2-3 jalapeño peppers chopped (adjust according to preferred spice level)
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cumin powder
Instructions
Prep Work:
- Begin by dicing the tomatoes, chopping the onion, mincing the garlic, and chopping the jalapeño peppers.
Saute:
- Heat olive oil in a pan over medium heat. Add chopped onions and minced garlic, sautéing until they turn translucent and fragrant, about 3-4 minutes.
Simmer:
- Add diced tomatoes and chopped jalapeños to the pan. Allow the mixture to simmer for 10-12 minutes, stirring occasionally, until the tomatoes are soft and pulpy.
Blend:
- Once the tomatoes have softened, remove the pan from heat and let the mixture cool slightly. Pour the contents of the pan into a food processor or blender.
Season:
- Add white vinegar, salt, sugar, and cumin powder to the blender. Blend until you achieve a smooth and well-incorporated sauce consistency.
Adjust:
- After tasting the sauce, taste again and adjust the seasoning to your taste. You can add more salt, sugar, or vinegar for the desired taste balance.
Serve:
- Transfer the El Pato Sauce to a clean, airtight container. It can be served immediately or stored in the refrigerator for up to a week.
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