Red Enchilada Sauce
by V & V Supremo Foods, Inc.
/rating_off.png "1 Star")
Loading...25 Min
1 1/2 cups
Servings
10
ingredients
This salsa roja is easy authentic Mexican cooking. Dry peppers, simple seasonings, and traditional preparation makes this a must-try recipe!
Ingredients
-
2 dried ancho peppers, stems and seeds removed
-
6 dried guajillo peppers, stems and seeds removed
-
3 cups water
-
¾ tsp. Kosher salt
-
¼ tsp. ground black pepper
-
¼ tsp. dried Mexican oregano, heaping
-
⅛ tsp. ground cumin
-
2 cloves garlic
-
¼ medium white onion
-
½ Tbsp. vegetable oil
5 Steps to complete
-
1Place 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.
-
2Transfer 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.
-
3Pass blended sauce through a fine mesh strainer to remove pepper skins.
-
4Preheat 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.
-
5Refrigerate Red Enchilada Sauce until needed and enjoy!
WHERE TO BUY
Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:
Find Store Now!
Available At
Great Places You Can Find
Our Products
Comments