Pancho Sauce Recipes

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PANCHO SAUCE



Pancho Sauce image

A tangy sauce that goes well with ground sirloin, cold shrimp or crab. The original recipe was developed by Chef "Pancho" at the London Chop House in Detroit. Makes 1 1/2 quarts and can be stored in refrigerator for months.

Provided by Janeydoe

Categories     Sauces

Time 1h

Yield 1 1/2 quarts

Number Of Ingredients 12

3 cups ketchup
1 3/4 cups chili sauce
1/4 cup dry mustard
1/4 cup horseradish
1/4 cup lemon juice
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
10 drops hot pepper sauce
6 pepperoncini peppers, chopped
1 1/2 teaspoons ginger
1/2 cup mayonnaise
salt and pepper

Steps:

  • Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
  • Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
  • Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
  • This sauce can be stored for several months in the refrigerator.

Nutrition Facts : Calories 1353.2, Fat 48.4, SaturatedFat 9.2, Cholesterol 41, Sodium 11611, Carbohydrate 221.5, Fiber 19.3, Sugar 137.9, Protein 32.5

COPYCAT PANCHO'S DRESSING RECIPE



Copycat Pancho's Dressing Recipe image

This is VERY close to Pancho's "green" dressing they serve with guacamole salad. It's very good on tacos too.

Provided by Stephie Biggs

Categories     Salad Dressings

Time 10m

Yield 14 ounzes

Number Of Ingredients 6

1/2 cup prepared mustard
1/2 cup sugar
1/2 salad oil
1/3 cup white vinegar
1 teaspoon oregano
4 green onions, chopped

Steps:

  • Place all ingredients in a blender (or use immersion hand blender) and liquefy.
  • Enjoy.

Nutrition Facts : Calories 36.2, Fat 0.4, Sodium 102, Carbohydrate 8, Fiber 0.4, Sugar 7.3, Protein 0.5

TACO SAUCE



Taco Sauce image

This is from Pancho's. It's really good.

Provided by Kevin Warhurst

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 48

Number Of Ingredients 8

1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground mustard
1 dash cayenne pepper
1 tablespoon distilled white vinegar
½ cup olive oil

Steps:

  • Whisk together the garlic, sugar, cumin, salt, mustard, cayenne pepper, and vinegar in a bowl. Whisk in the olive oil until incorporated.

Nutrition Facts : Calories 20.7 calories, Carbohydrate 0.1 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 24.4 mg, Sugar 0.1 g

PANCHOS ARGENTINOS (ARGENTINE-STYLE HOT DOGS)



Panchos Argentinos (Argentine-Style Hot Dogs) image

Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in favor of a fresh salsa criolla, which takes just minutes to make with easy-to-find ingredients. It tastes even better the longer it sits.

Provided by Gaby Melian

Categories     Sausage     Salsa     Onion     Peanut Free     Bell Pepper     Tomato     Vinegar     Lemon     Mayonnaise     Mustard     Summer     Dinner

Yield 4 servings

Number Of Ingredients 13

For the Salsa Criolla:
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped (about 1/2 cup)
1 small tomato, seeded, finely chopped (about 1/2 cup)
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar or apple cider vinegar
Juice of 1 lemon
Kosher salt, freshly ground pepper
For the Hot Dogs and Assembly:
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

Steps:

  • Make the Salsa:
  • Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
  • Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
  • Make the Hot Dogs:
  • Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
  • Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

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