![]() ![]() ![]() I’m going to add some cornstarch or a little more tomato paste to thicken it up slightly and then it should be exactly as I remember it. I made about a quart which I have in my refrigerator but I’m going to make one small change to it. Vinegar: Used to add tanginess and balance the flavors in the sauce. Instead of plain vinegar, I used the liquid from the. Of course when it was held in the steam table in the restaurant it tended to lose moisture to evaporation which did cause it to thicken some which I actually like. Ingredients: Water: it is Used as the base of the sauce. Used about 1/8 cup of Tabasco (yes, an eighth of a cup).2. The only difference that I really saw was in the consistency it was a little thinner by this recipe then the wild sauce was when we had it in the store. So when I saw this recipe online I decided to go ahead and try it I made it exactly as the recipe suggested and it had very similar flavor and heat to the wild sauce that I remembered. I thought to myself wow this is the old wild sauce and they have just packaged it into the small packets. Years later when the fire sauce packets were introduced I tried them and I noticed a very similar taste. I kept it in my freezer for sometime but finally went through it. I worked at Taco Bell in the 90s when wild sauce was being used and it was my absolute favorite sauce! I was also working there when it was discontinued and I was able to save the last bag from the last case that was on hand before it ran out. (8 ounce) can tomato sauce cup water teaspoon chili powder teaspoons cumin teaspoons instant minced onion tablespoon white vinegar teaspoon garlic powder. ![]()
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