Vavo's Elote Sauce

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

Yellow Chili is an ingredient we love to use. It gives sauces and marinades a great taste.This sauce is good for 6 months if stored hermetically in the fridge.Enjoy!

I was looking for an easy sauce to put on chicken Milanese and I came up with this recipe. Very flavorful with some heat. You won’t be disappointed.

New Mexicans put this sauce on just about anything, even omelets. But unlike a traditional Chile Verde Sauce recipe, this recipe is pretty easy. Just throw everything in the pot and simmer for a few hours. You can also boil 3 breasts & make a shredded chicken version of this dish.

I worked on a taco truck and learned this easy tasty recipe

Pairs great with my Chili & Panko Crusted Tilapia.

Rich and Creamy, reminds me of Casa Ole's cream sauce! :chef

Lightly sweet, with a slight tang, and a punch in the face of heat (if you choose, and you should).I ran into this recipe a long time ago, and I’ve been devouring it ever since. I’ve probably had more people ask for this recipe than any other, and I go through this stuff like it’s going out of style.My favorite way to eat this sauce is when it’s drenching sticky Calrose rice. Nothing more, just rice and this killer sauce.

I made this because I wanted something different from my usual tartar sauce. It tasted delicious even though I only eyeballed the ingredients, so I decided to put this recipe together.*Refrain from keeping the sauce for later use, as the avocado will discolor quite quickly.*If the avocado is too hard to mash, microwave it until soft. Make sure you don't cook it too much.*You can also add a small amount of horseradish.I use it quite frequently with fish. Recipe by *ai*

Classic Chimichurri is delicious. However, we like it more spicy, so we use yellow chili in this recipe.You can actually use your favorite chili, but be careful not to use too much as chimichurri gets more spicy as days go by.This sauce can last up to two weeks in the fridge.You can have this with red meats or pork, it also goes great with veggies while you are grilling or after. We hope you enjoy!

No Marmite? Try soy sauce, but it wont be the same.

Use salsa to add kick up the heat to favorite dishes. Great with the Chicken Pozole Verde.

We served over a Wet Burrito and melted the cheese over it . It tasted great !!!. We also added some to the inside with the meat. Be careful not to over cook the sauce. Taste great with chicken ,pork or beef.

After making chicken enchiladas with green sauce, using a canned sauce, I decided to try and make my own homemade green chili sauce. Looked at a bunch of recipes and combined them to make this one. It came out great and is much better than the canned sauce. Note: I tried using red Fresno peppers but after roasting the skins got tough and I could not remove so I threw them out.

I love going to hibachi grills and always wondered how they made the yummy white sauce, so I asked and wala!

I got the idea to make this from the chunking 'eating' ra-yu chili oil fad.Make it up to step 2, and you can store the results for about a week in the refrigerator.Add the cucumber and onion to the amount of sauce you'll be using for a meal just before serving it. (These vegetables exude water, so excluding them from the base sauce extends its shelf life.) Recipe by Orange Day

YOUTUBE VIDEO: https://youtu.be/1kT9Khri34EIn the last recipe we teach to make the best green chilaquiles, the diference with this recipe is the use that is given to the sauce, all the ingredients are raw, the flavor is delicious and it's so spicy and in the tacos taste so great.