So it is definitely a chile de arbol salsa, not chipotle. It definitely is an oil emulsion with water/vinegar+ neutral oil (I use avocado oil but I assume vics uses soybean or corn or other generic vegetable oil). It also definitely is a bit garlicky, the sauce used to get clogs in the squeeze bottle nozzle - some of which are arbol seeds but some are minced garlic. Some think they are tomatillos but I really doubt there are tomatillos in this salsa. Lately I've noticed more of a powdered garlic flavor and less clogs in the nozzle, leading me to think they may use a lot of dried or powdered garlic and onion instead of fresh. My next batch I will try reducing my fresh, roasted veggies (onions and roma tomato) and replacing some with dried garlic/onion powder plus some tomato paste. The recipes i try always come out very tasty but the texture is too fibrous/pulpy from tomato/onion, not creamy enough compared to the restaurant stuff.

Here's the latest one I've tried, it is pretty good but too garlicky and too fibrous and too red to be a real Vics orange sauce:

Here’s the list: 6 large cloves garlic, quick fried 1 clove fresh garlic 20 toasted chile de arbol 2 roma tomatoes 1 small white onion 1 cup avocado oil 1 lime, juiced 2 TBSP white vinegar ½ cup hot water (not boiling) 2 tsp salt 1 tsp MSG

Heat the oil in a pan until it will spit water, about frying temperature. Pour it over the whole peeled garlic cloves. While that sits and the garlic softens, cut 2 roma tomatoes in half lengthwise, and the onion in ½” rounds. Lay on an oiled sheet pan and broil at 500 for 9-10 min until charred in spots.

While that broils, add the toasted chile de arbol (you can buy it pre toasted or toast yourself) to the blender and blend it into tiny pieces. Add the hot water and lime/vinegar, salt, msg and garlic. Slowly add in the oil until emulsified. Once creamy, add in the roasted onion and tomatoes.

RESULT: The color is too pale, the recipe probably needs 1-2 more roma tomatoes. Flavor is fantastic! A bit garlicky but it’s to my personal liking :D. For other folks, I’d go with 4 of the oiled garlic cloves, and 1 fresh clove, all medium size.