Hog's Breath Barber Shop Christmas Tamale Sauce

 

 

This is Joe Chavez’s recipe and it is made for the Hog's Breath Barber Shop Christmas party to accompany some of the best tamales I have ever tasted. The slightly sweet slightly sour spicy sauce is a knock out. By the way, they give a great haircut too. So if
you’re visiting Dublin, California, stop by and say hello.

1 heaping teaspoon of corn starch

1 teaspoon red raspberry vinegar

½ teaspoon crushed red pepper

½ cup water to start with

1 tablespoon of sugar

Pinch of white pepper

Pinch of cayenne pepper

1 small clove on finely chopped garlic

1 tablespoon finely chopped sweet red onion

1/8 teaspoon Chili powder (If homemade chili powder is used then add a scant

pinch of Cumin)

½ teaspoon of chicken extract powder (more flavorful than salt.)

When properly cooked, the sauce will clarify. The consistency we are looking for is that
of maple syrup. The cooking will be done over medium low heat and the sauce is quick
to prepare so it may be done 15 minutes just before it is needed or prepared earlier and
reheated. (Add water to adjust consistency.)

In a small sauce pan, add corn starch. Then add water, and stir until dissolved. Heat over
low heat. Add all other ingredients. If too thick, add more water as this cooks. Stir often.
After 3 minutes, remove sauce from heat and let the sauce stand for 3 minutes. Taste
and correct the sweet-sour-salt relationship by adding more sugar, vinegar, water and or
salt. If not spicy enough, add more cayenne pepper. If adding more cayenne pepper,
reheat for a minute and let stand an additional 3 minutes. The consistency we are looking
for is that of maple syrup. The sauce, when sampled alone, should be quite hot, as when
served with the mass of the tamales, will seem just right.