5615mike:
Which sauce are you speaking of? I know that the mustard sauce for their "tropical fish" dish has mayo in it, but I believe that they are talking about the orange table sauce. Does that have mayo in it as well?
La Choza - sauce
- Thread starter scubasherry
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Which sauce are you speaking of? I know that the mustard sauce for their "tropical fish" dish has mayo in it, but I believe that they are talking about the orange table sauce. Does that have mayo in it as well?
OP
scubasherry
Contributor
ya know... I suppose it could have some type of mayo or cream substance in it. If it were just oil, vinager, garlic and that chili spice it would be like a vinagrette dressing. But it is creamy like a ranch or french salad dressing. Hmmm....
I do like the mustard sauce from the tropical fish also, that is very tasty as well.
I do like the mustard sauce from the tropical fish also, that is very tasty as well.
Kirk Davis
New
Without question mayonnaise. I have come close to duplicating. See trip advisor post on La Choza Q&A.
mcohen1021
Contributor
This is not the 1st time I have heard someone rave about the special sauce at La Choza… I finally tried it this month when we were there and I thought it was as gross as mayo… LOL Sorry. 
jbjclj
Contributor
I don't remember where I got this, but it is pretty close
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
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
Brodydog
Contributor
I finally tried it this month when we were there and I thought it was as gross as mayo… LOL Sorry.
Agree. That has got to be mayo in there. It gags me just like mayo does.
Kirk Davis
New
Ageed! It's not good, but the people who love it absolutely Rave about it.This is not the 1st time I have heard someone rave about the special sauce at La Choza… I finally tried it this month when we were there and I thought it was as gross as mayo… LOL Sorry.
Good is in the taste of the, um... taster. I happen to like all the sauces at La Choza - the orange and the green dipping sauce as well as the mustard sauce from their tropical fish filet.
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