Saturday, December 12, 2009

Baja Sauce for Spicy Tacos

My son loves Taco Bell.  He had me taste his taco with the baja sauce, and I had to agree, it was delicious.  So I searched around for a recipe that we could make at home. By combining red bell pepper and jalapenos makes for a really spicy sauce for your tacos. I had to make adjustments to the recipe I found because I could taste the mayonnaise.  So I increased the red bell pepper and jalapeno and roasted them in the oven first. Feel free to use this sauce on other things like quesadillas and even as a salad dressing.


1 red bell pepper
2 jalapenos
1 cup mayonnaise
1 Tbsp. White wine vinegar
¼ tsp. fresh ground black pepper
¼  tsp. cumin
¼ tsp. garlic powder
1-2 Tbsp. of olive oil


Preheat the oven to 350 F. Place your bell pepper and jalapenos on a cookie sheet with a drizzle of olive oil. Place them in the oven for 15-20 minutes.  Remove them and place them in a bowl, cover with seran wrap, and refrigerate for about 10 minutes.  This makes it easy to peel off the skin.

Remove them from the refrigerator.  Peel off the outer thin skin.  Using a small paring knife, slice around the stem and remove the seeds from the inside by using a spoon or knife.  Chop them into small pieces and place them in your food processor or blender.  Puree them until smooth.

In a separate bowl, place 1 cup of mayonnaise.  Add the puree of peppers and the seasonings to the mayonnaise and mix well.  You need to refrigerate for a minimum of 3 hours for the flavors to meld together.  The longer you wait the better.  We waited 6-8 hours for ours.

Serve as a taco sauce.

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