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Texan Cha Cha Sauce - Part 3 - Blending

Ramona.Werst's picture
  Fresh jalapenos 1⁄2 Pound, seeded and chopped
  Fresh garlic cloves 2
  Kosher salt 1 Teaspoon
  White vinegar 1 Cup (16 tbs)
  Palm sugar 2 Tablespoon

Cut off the top and chop the Jalapeños very coarsely.
Place Jalapeños in a saucepan. Add garlic cloves, kosher salt, and palm sugar. Palm sugar is made from the sap of a palm tree. In this case, it is made from the coconut palm tree, and is very delicious. Add the white vinegar. At high heat, bring this to a rapid boil. Then turn it down just a bit and boil it rapidly for 5 minutes.
Put the Jalapeño mixture in a bowl and let it cool down to room temperature.
Put the Jalapeño mixture in a food processor. Process it for 5 minutes. It should be a very thick puree. After I start pureeing it, I noticed it that it’s a little bit dry. Add some water and puree it for 5 minutes.
Pour the mixture into a wire mesh strainer. Strain the Cha Cha Sauce into a cup. As you strain it through the mesh, the pulp will be in the strainer and the Cha Cha Sauce will be in the cup.Discard the pulp.
Refrigerate the Cha Cha Sauce overnight.
From my Real Texas kitchen. this is my Real Texas Cha Cha Sauce.
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Recipe Summary

Difficulty Level: 
Side Dish
Part 3 of the Cha Cha sauce video series shows how to blend the sauce to make it smooth and ready for cooling.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 31 Calories from Fat 2

% Daily Value*

Total Fat 0.24 g0.37%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 320 mg13.3%

Total Carbohydrates 8 g2.5%

Dietary Fiber 1.1 g4.3%

Sugars 5.8 g

Protein 0.61 g1.2%

Vitamin A 6% Vitamin C 28.5%

Calcium 1% Iron 2%

*Based on a 2000 Calorie diet

Texan Cha Cha Sauce - Part 3 - Blending Recipe Video