🌮🔥 Happy Taco Thursday, Fam! 🔥🌮

Today we’re turning up the heat — let’s talk taco sauce. Not the bottled kind with mystery ingredients, but the real deal: fresh, smoky, homemade rojo sauce you can whip up in minutes.

All you need? A blender, a few Mexican chilis, and the desire to never buy store-bought again. This one’s bold, fiery, and ready to make your tacos drip with flavor. 🌶️

👇 Scroll down and give your tacos the sauce bath they deserve.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: foodiligence
🌮 Fun Fact: Hot sauce is America’s oldest condiment — first bottled in Massachusetts in 1807, long before ketchup, making spice the original national obsession. 🌶️🇺🇸

🌶️ What You’ll Need
4 roma tomatoes 🍅
1 large yellow onion 🧅
4 cloves garlic 🧄
2 guajillo chiles 🌶️
½ cup chile de árbol 🌶️
½ cup water 💧
⅓ cup apple cider vinegar 🍎
1 cup olive oil 🫒
Salt to taste 🧂

Pro Tip: Don’t sleep on authentic Mexican chilis, fam — they’re cheap, bold, and guaranteed to level up your sauce game. No fear, just fuego. 🔥

🔥 How To Make The Magic
🌶️ Step 1: Quarter your tomatoes + onion. Toss them on a baking sheet, drizzle with olive oil + salt, and broil on high until charred and smoky.

🌶️ Step 2: Grab a cast iron (or heavy pan), heat on medium, and toast your garlic + chiles until fragrant. If they start smoking like a volcano, lower the heat a bit.

🌶️ Step 3: Add the chiles + garlic to a blender with water and apple cider vinegar. Let them steep for 5 minutes so the chiles soften up.

🌶️ Step 4: Blend on high for 20 seconds, then slowly pour in your olive oil until silky smooth.

🌶️ Step 5: Toss in your charred tomatoes + onions and blend again until the sauce looks like liquid fire.

💥 Boom. You’ve got the perfect homemade taco sauce — smoky, spicy, and way too good to share.

Pro tip: drizzle it over tacos, eggs, roasted veggies… or straight into your mouth. We won’t judge. 😎

WATCH the VIDEO!