Trying to recreate the Burnt Habanero Salsa con Crema At Malo in Sliverlake/Los Angeles? Copycat recipes seem to be missing one of the main ingredients? Obvious ingredients are: Sour cream, orange juice, honey, roasted habaneros. Chipotles in adobo are listed in some recipes, but not others. Achiote paste in some, but not others. If the salsa is made with chipotles and not achiote, it is totally lacking the thick texture like the restaurant version. But chipotles in adobo are definitely present. Wondering if the texture can be achieved with the paste????
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