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Homemade Red Taco Sauce with Edible Flowers

Add a hint of floral pepperiness to traditional enchilada sauce with nasturtium petals. Absolutely delicious!
Print Recipe
Prep Time 45 minutes
Course Breakfast, dinner
Cuisine Mexican
Servings 8

Ingredients
  

  • 1.5 tbsp cocoa powder
  • 1/2 tbsp All purpose Flour
  • 2 tbsp olive oil
  • 2 nasturtium flowers
  • 3 small chilli peppers
  • 1 tbsp cayenne pepper
  • 1.5 tbsp molasses
  • 1 tsp sugar or brown sugar (see notes)
  • 15 oz tomato sauce
  • 1 tbsp water
  • 1/2 tbsp oak smoked salt if you dont have any smoked salt, opt for a smoked chiili pepper powder
  • handful of oregano, lemon balm & cilantro leaves, chopped
  • 2 tbsp lime juice

Instructions
 

  • Get your pan or pot nice and hot. Add olive oil to the pan along with the peppers, flowers and garden herbs - cilantro, oregano and lemon balm. Let them fry in the oil until fragrant.
    2 tbsp olive oil, 2 nasturtium flowers, 3 small chilli peppers, 1 tbsp cayenne pepper, handful of oregano, lemon balm & cilantro leaves, chopped
  • Add tomato sauce, molasses, white sugar & water to the pot. Stir.
    1 tsp sugar, 15 oz tomato sauce, 1 tbsp water, 1.5 tbsp molasses
  • Add AP flour and cocoa powder to the pot. Mix well. Let it cook untill the sauce thickens. Stir regularly.
    1.5 tbsp cocoa powder, 1/2 tbsp All purpose Flour
  • Take the pot off the stove. Add the salt and lime juice. Mix once more. Wait until the sauce has cooled to store it in a jar or serve right away.
    1/2 tbsp oak smoked salt, 2 tbsp lime juice

Notes

You can swap the white sugar and molasses for brown sugar. In this case, use the same amount of brown sugar as the white sugar mentioned in the recipe and omit the molasses.
Keyword Easy Meal Prep