sixgun8 Posted March 6, 2008 #1 Share Posted March 6, 2008 OK, there is a little cafe back off the strip there a few blocks. It is a Cuban/Mexican joint. The food is great! But the chips and dip are unbelievable. I don't know what the dip was, it looked like your typical velveeta/salsa mix, but when you tasted it an explosion of flavor hit your mouth. It was a limey flavor to it with some garlic and paprika. maybe some onion. This is all I could visably see or taste, but I would love to duplicate this dip. The owner wont tell. Anyone figure it out?? Link to comment Share on other sites More sharing options...
CozSally Posted March 7, 2008 #2 Share Posted March 7, 2008 The owners of La Candela used to work for La Choza. The sauce is their version of the La Choza sauce. It's supposed to be different, that was their agreement with the La Choza owners, but frankly, it's pretty close. Maybe a bit more vinegar in the La Candela sauce. Anyway, here's a link to the La Choza sauce which someone figured out. http://www.cozumelmycozumel.com/dc/dcboard.php?az=show_topic&forum=107&topic_id=2806&mode=full Enjoy! Sally Barefoot in Cozumel Link to comment Share on other sites More sharing options...
sixgun8 Posted March 7, 2008 Author #3 Share Posted March 7, 2008 Ah, I knew some how some way someone on here would be able to help me. You are truly an angel of mercy. Link to comment Share on other sites More sharing options...
sixgun8 Posted March 13, 2008 Author #4 Share Posted March 13, 2008 Holy Rusted Metal Batman!! I just made a batch and while it was right in consistency and color, that was one HOT son of a gun!! I really think it would have taken off chrome!! While I didn't count the peppers I put in there, i didn't think I put more than the suggested amount. I may have to try another batch in a few weeks with about 5 peppers. Link to comment Share on other sites More sharing options...
CozSally Posted March 13, 2008 #5 Share Posted March 13, 2008 Did you read the whole thread? Some people recommend removing the seeds from the chiles before sauteing, others simply reduce the number of chiles. Good luck! Link to comment Share on other sites More sharing options...
kenf333 Posted March 13, 2008 #6 Share Posted March 13, 2008 Holy Rusted Metal Batman!! I just made a batch and while it was right in consistency and color, that was one HOT son of a gun!! I really think it would have taken off chrome!! While I didn't count the peppers I put in there, i didn't think I put more than the suggested amount. I may have to try another batch in a few weeks with about 5 peppers. Lmao, omg now that is funny thanks for the laugh, even had to wipe down my desk. Hope you recover quickly, and as Sally says remove the seeds. :D Link to comment Share on other sites More sharing options...
sixgun8 Posted March 13, 2008 Author #7 Share Posted March 13, 2008 I DID remove the seeds! LOL I must have used more than the 20 i suppose. LOL Man I cut this stuff down with Tomatos, Ranch dressing, sour cream. Now it resembles the Le Candela sauce only in color. LOL But it isn't bad now. Link to comment Share on other sites More sharing options...
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