Chef’s Table: Blue Claw Crab Eatery
Sweet Hots Taco Sauce

Serves 3-4

white or yellow onion, chopped

red onion, chopped

green California peppers

red, yellow or orange peppers

1 cup

¼ cup
corn syrup

1 cup

3-4 shakes
onion salt

4 pinches
dried picante salsa mix

2 pinches
dried chile powder with salt and lemon

Matt Klarmann, kitchen manager

Matt Klarmann, kitchen manager


Combine the sugar, corn syrup, vinegar, onion salt, picante salsa mix and dried chile powder and cook over medium-low heat until the sugar is melted. Thoroughly stir the mixture and heat to a slight boil. Add the onions to the sugar syrup solution and cook for an additional 10 minutes. Set aside.

Under a broiler, cook the peppers until the skin boils and separates. Remove from heat and allow the peppers to cool under a towel or in a paper bag. Once they are cooled, carefully remove the skin and seeds. Thinly chop the peppers and add them to the syrup mixture. Cook the mixture over medium-low heat until the peppers have softened and the flavors have thoroughly mixed.

Pour over your favorite protein for a taco – fish, shrimp, chicken or steak, for example.

When You Go: 
Blue Claw Crab Eatery
4494 Route 130 North • Burlington
609-387-3700 •

April 2014
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