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# Orange Sauce
- URL: https://onesandwich.com/orange-sauce/
- Published: 2023-08-12T21:51:16.000Z
- Updated: 2023-08-12T22:37:02.000Z
- Description: "Discover the secret behind the renowned La Victoria Orange Sauce, perfect for enhancing your Danger Dog. This smoky and creamy sauce, inspired by the legendary original, is a must-try for food enthusiasts.
- Author: Andrew Lekashman
- Tags: Sandwich Components, Not Sandwiches

**This sauce is inspired by the legendary [La Victoria Orange Sauce](https://www.lavicsj.com/store/p/la-vics-famous-orange-sauce?ref=onesandwich.com) – a secret family recipe that may never be revealed to the public.**

The restaurant owner has dropped hints and other authors have tried to recreate the smoky flavor and creamy texture, with limited success. The [Danger Dog](https://onesandwich.com/danger-dogs/) street vendors who buy bottles of Orange Sauce from La Victoria in San Jose outsell the ones with ketchup and mustard considerably. You’ll need an immersion blender, a high-performance blender, or a food processor for this recipe.

### **Ingredients:**

- 4 halved tomatoes
- 1 quartered yellow onion
- 1 cup of vegetable oil
- 4 cloves of garlic
- ¼ cup of dried arbol chiles
- ¼ cup canned chipotle peppers in adobo (only add the peppers)
- 2 teaspoons adobo
- ½ cup of water
- ⅓ cup of white vinegar
- 4 teaspoons of kosher salt
- 1 tablespoon brown sugar

### **Instructions:**

1. Add ¼ cup of the oil to a pan and bring to medium heat. Add your tomatoes, onion, and garlic, and raise the heat to medium-high for about 4 minutes to really brown the exteriors. Remove the veggies and place in a separate bowl.
2. In another bowl, combine your water and vinegar and dried Arbol chiles, and let the chiles soak up the liquid and re-hydrate. Don’t throw away any of your liquids when making this recipe, but remove the chiles and place them in your empty pan (which should still have a bit of oil left in it). Add another ¼ cup of oil to the pan, as well as the chipotle peppers and adobo and cook for a few minutes over medium-high heat.
3. Add your peppers to your other vegetables in a small bowl. Collect the oil from your pan and your water-vinegar mixture in a separate bowl. Put both liquids and veggies into a food processor or high performance blender (Blendtec or Vitamix) and puree until fairly saucy. Add your brown sugar and salt and then slowly add the oil a spoonful at a time to allow it to form an emulsion within the mixture. If you cannot get the sauce to mix, consider adding a splash of water and a tiny bit of vinegar to the mixture and re-puree.
4. This sauce is best kept in a squeeze bottle so you can quickly apply it to your Danger Dog. Store in the refrigerator after making, as the vinegar content isn’t high enough to make this shelf-stable for more than a few days.