This sauce is the hands down best everything sauce I've created. Salad dressing, red meat, chicken, pork, all tacos... my personal favorite - fish tacos!!! eggs, burritos, all vegetables, literally everything. Dip your favorite cheese in this sauce, just do it, so good!

Created out of necessity when I couldn't buy BBQ sauce that stood up to a smoked brisket

A family favorite on everything from salads to seafood to Italian butter. This is a simple sauce that has a long shelf life and adds an unexpected kick of sweet, sour and sassy

The flavors of this fresh achiote paste, adobo sauce and fresh taco sauce are amazing. I use fresh tomato, dried soaked peppers, achiote annatto seeds and vinegar to make achiote paste. This recipe is from mild to spicy, six levels, and two intensities, using the peppers whole or ground and mixed. By adding a tomato and lime juice, I make Mexican Adobo sauce from the paste. I use this Mexican Adobo sauce to marinade meat and cover the meat with sauce to make Al Pastor dishes.Taco sauce also tastes better made fresh from scratch. I use it to make beef, chicken, fish and tofu tacos.

I added Krazy Salt to avocados, which I love and it was delicious. If you cut the avocado and find it to be black... just make guacamole out of it.After soaking the onion, be sure to get rid of any moisture. For the avocados, cut in half, remove the seed and peel, and crush by hand to make the paste. I recommend using a lot of Krazy Salt. Recipe by yukasuke39

This sauce has been part of my family for generations and we basically eat it with pretty much anything and it’s really healthy

This sauce is easiest with a handheld blender, but can be made with a food processor or mortar and pestle as well. My version uses milder peppers, deseeded, and pure dark chocolate powder.I make a small batch of this sauce, one cup, to keep it fresh for one dinner.

i made this tonight. got recipe off line but added the hot sauce and salt. my hubby and son went bonkers over it. we had it with carni asada tacos. i dont think it taste like el polo locos. i think it s better.

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

eat ships with this sauce really amazing