Rich and robust and a thousand times better than store-bought, this authentic enchilada sauce packs some serious FLAVOR! Sauce | Sauce For Chicken | Sauce For Salmon | Sauce For Steak | Sauce For Fish | Sauce Recipes
Prep time: Cook time: Total time:
Yield: 20 Servings
Ingredients: 3 ounces dried ancho peppers 3 ounces dried guajillo peppers 2-3 or more dried arbol peppers (OPTIONAL: for heat) 1 medium white onion, peeled and cut in half 2 ripe tomatoes, halved Check below.
Instructions:
First step, Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
And then, Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl. Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
And then, Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.
