Michelada Sauce


“To quote the intellectual Homer Simpson, ‘Mmmm…beer.’ I am a huge fan of drinking micheladas, so I guess I’m a little partial. This Mexican-style hottie would be insanely good with street tacos, taquitos or even jalapeño poppers. Try a few drops on your guacamole or add to your seven-layer dip for a little zing.” —Vic Clinco


Yield 3 1/2 cups
Zest Factor Hot
Prep Time 15 minutes
Cook Time 40 minutes

For the sauce:
1 tablespoon olive oil
1 sweet yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 ghost peppers (or sub 6 Habaneros), stemmed and roughly chopped
4 red Fresno peppers, seeded, stemmed and roughly chopped
1 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
1 bottle Mexican-style beer such as Tecate, Corona or Modelo
4 limes: 3 juiced; 2 zested;  1 thinly sliced for garnish
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon chile powder
½ teaspoon black pepper
Kosher salt to taste

For the rim:
2 tablespoons coarse sea salt
1 tablespoon paprika
1 tablespoon ground cayenne
½ teaspoon chile powder
½ teaspoon black pepper
pepperoncini peppers for garnish

1. Make the sauce: In a medium pot, warm the olive oil over medium-high heat. Sweat the onions and garlic, until translucent and soft, about 5 minutes. Add the peppers and cook for an additional 5 minutes. Add the remaining ingredients and bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Remove from the heat to cool down.

2. Once cooled, transfer to the bowl of a food processor or a blender. Blend until smooth and silky.

3. Make the rimming salt: Combine all the ingredients in a bowl, then pour onto a plate. Use a lime wedge or water to wet the rim of the serving bowl. Flip the bowl upside down and make sure to evenly coat the rim. Garnish with lime slices and pepperoncini.

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