Rubio’s™ Hot Sauce Recipe2014-09-04
- Yield : 3 Cups
- Servings : 12-15
- Prep Time : 0m
- Cook Time : 10m
- Ready In : 15m
Rubio’s Fresh Mexican Grill™ has locations in California, Arizona, Nevada, Utah and Colorado. Ralph Rubio started his first restaurant in San Diego. As a surfer he would take frequent trips to Baja California and enjoy fish tacos from the street vendors.
Fish tacos have become the official food of San Diego. Having lived there most of my life, I have periodic cravings for these but they have to be exactly right or it doesn’t satisfy. One of the items I had the most trouble with was Rubio’s™ hot sauce. Finally, I discovered the secret and life is great! I use this sauce on everything now. It’s even great with a bowl of chips.
It was my love of Rubio’s™ that raised my interest in finding restaurant recipes. Make sure you take a look at the recipe for their world famous fish tacos as well.
- 1 can (29 oz) Tomato Sauce
- 1/2 oz. bag of Crushed Red Pepper (I actually prefer using the whole peppers, but this works well)
- 2 Tablespoons vegetable oil
- 1 Tablespoon sugar
- 2 teaspoons salt
Caution: I recommend you fry the crushed red pepper OUTSIDE. Frying chili peppers releases a fume that can be very irritating to your throat. I use the side burner on my gas grill.
Heat the oil in a large frying pan. You're going to add the tomato sauce to this pan, so make sure it can accommodate it.
Toss in the red chilies or crushed red pepper and stir constantly until they've darkened nicely. You don't want them to burn, but you do when them to be very dark.
Add the can of tomato sauce to the pan along with the salt and sugar. Continue to cook over a medium high heat and let the sauce reduce for about 10 minutes.
Pour the sauce into a suitable container and refrigerate before serving.