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Red Enchilada Sauce

Red Enchilada Sauce

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25 Min
1 1/2 cups
Servings
13
ingredients

This salsa roja is easy authentic Mexican cooking. Dry peppers, simple seasonings, and traditional preparation makes this a must-try recipe!

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Ingredients

5 Steps to complete

  • 1
    Place dried peppers in a medium pot, add water, bring to a boil, and simmer for 5 to 6 minutes over medium heat. Remove from heat, use a small bowl to keep peppers submerged, and steep for 2 to 3 minutes. Cool peppers, drain, and reserve 1 cup cooking liquid.
  • 2
    Transfer peppers to a blender, add reserved liquid, onion, garlic, salt, pepper, oregano, and cumin. Blend for 30 seconds to 1 minute or until sauce is smooth.
  • 3
    Pass blended sauce through a fine mesh strainer to remove pepper skins.
  • 4
    Preheat a small sauce pan for 1 minute over low heat. Heat oil for 1 minute, add sauce, and simmer for 6 to 8 minutes or until sauce has reduced slightly.
  • 5
    Refrigerate Red Enchilada Sauce until needed and enjoy!
Place dried peppers in a medium pot, add water, bring to a boil, and simmer for 5 to 6 minutes over medium heat. Remove from heat, use a small bowl to keep peppers submerged, and steep for 2 to 3 minutes. Cool peppers, drain, and reserve 1 cup cooking liquid.; Transfer peppers to a blender, add reserved liquid, onion, garlic, salt, pepper, oregano, and cumin. Blend for 30 seconds to 1 minute or until sauce is smooth.; Pass blended sauce through a fine mesh strainer to remove pepper skins.; Preheat a small sauce pan for 1 minute over low heat. Heat oil for 1 minute, add sauce, and simmer for 6 to 8 minutes or until sauce has reduced slightly. ; Refrigerate Red Enchilada Sauce until needed and enjoy!

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