About one year ago I made a post on my effort to re-create La Victoria Sauce – [https://www.reddit.com/r/SalsaSnobs/comments/yxccpy/](https://www.reddit.com/r/SalsaSnobs/comments/yxccpy/). I had every intention of keeping the conversation going and making updates frequently. I even picked up 12 bottles from La Vic to compare and contrast; however, I started experimenting with my own sauces and fell in love with roasted jalapeno salsa and salsa macha, so that distracted me for a while. At a certain point my family and friends started to prefer my versions and variations (adding black garlic, ancho chile, lots more arbol and other things) over La Vic’s so that also slowed me down, as I was now improving what I was making more than trying to mimic La Vic’s. However, I got a few requests and DMs from you all and decided to get back on the horse.
As I said last go-around, I believe La Vic’s orange sauce is fermented or has fermented ingredients. And again, there are a lot of weird theories about the ingredients including crackers and chorizo, which are definitely inaccurate in my opinion. I may just be adding to the incorrect info, but hey… I’m trying my best. 😉 I have tweaked the ingredients ratio a bit and ended up fermenting fewer ingredients, so this reflects these changes. I continue to experiment with ratios and techniques (up next is frying all the ingredients instead of roasting). Please try it and let me know what you think!
**Ingredients:**
* 2 small roma tomatoes, quartered
* 2 large fermented jalapenos (deseed if you want milder)
* 1 white onion, sliced into relatively thick rounds
* 1 cup vegetable oil
* 16 cloves of garlic
* 10 dried arbol chiles (destemmed and deseeded)
* ½ cup of the liquid from fermenting the jalapenos
* 2 dried guajillo chiles (destemmed and deseeded)
* 1/2 tablespoon of kosher salt
**Instructions:**
1. Ferment jalapenos for 10 days.
2. Start by roasting the garlic, onion, and tomato. I broil for about 10 minutes on the highest setting and rack in my oven, flipping midway through. You may need to pull the garlic early if it is burning, but don’t be afraid to let it really cook.
3. While roasting, soak the dried chiles in 1 cup of the fermentation liquid and let soak while everything else is happening.
4. Let the roasted ingredients cool.
5. Place all the ingredients into a blender and blend until smooth.
6. Strain the mixture through a mesh strainer to remove chunks and then transfer into containers. I like these [https://www.walmart.com/ip/Expert-Grill-Squeeze-Sauce-Bottle-with-Attached-Cap-14-Ounce/493683320?athbdg=L1100](https://www.walmart.com/ip/Expert-Grill-Squeeze-Sauce-Bottle-with-Attached-Cap-14-Ounce/493683320?athbdg=L1100)
7. Let sit overnight before eating. Always refrigerate. This should keep at least one month in the fridge.
**How I ferment the jalapenos:**I ferment halved jalapeno in a 2.5% brining solution for 10 days in a Ball jar. I used a Ball fermentation kit with a metal spring. I used this brine calculator to figure out how to brine. [https://hakkobako.com/fermentation-brine-calculator/](https://hakkobako.com/fermentation-brine-calculator/).
by tremoviper