At PNW, our love for all things burritos (and tacos) is no secret. To celebrate that love, we're sharing with you another one of our favorite condiments, our Safety Orange Sauce. But don't be misled by the name, this is for those who like to live dangerously - it'll bring the heat to any post-ride burrito. If you've been lucky enough to have had a taco or burrito laced with a version of this Orange Sauce from a taqueria in the San Francisco Bay Area, you'll know it's not for the faint of heart.
In a skillet or on a griddle, over medium heat, add a bit of olive oil and place both the tomato and onion slices, cut side down. Cook until you achieve a decent charr on the face of the cut side, about 10 minutes. Remove from heat and set aside
2. In the same skillet, over medium heat, sauté garlic in a bit of olive oil for about 1 minute, turning occasionally. Add all the chiles to the garlic and sauté for another 1-2 minutes. Turn and flip the chiles and garlic throughout this time until the chiles begin to toast. If you've burnt them, you've done gone too far.
3. Transfer the garlic and chiles to a high-speed blender or food processor (blender works best). Pour in the water and vinegar, and let all of this sit for about 5 minutes to allow the chiles to soften.
4. Purée the garlic, chiles, water, and vinegar on high for about 10-20 seconds. Decrease the blender's speed to Low and slowly add the olive oil in a slow and steady stream until everything is completely blended. This will help the entire mixture emulsify for a creamier consistency.
5. Add the charred tomatoes, onion, and salt. Purée on high until smooth.
6. Go straight to drizzlin' on your tacos, burritos, or whatever you have handy. The sauce will keep in the fridge for a couple of weeks.