Red Enchilada Sauce
by V & V Supremo Foods, Inc.
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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
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2 dried ancho peppers, stems and seeds removed
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6 dried guajillo peppers, stems and seeds removed
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3 cups water
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¾ tsp. Kosher salt
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¼ tsp. ground black pepper
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¼ tsp. dried Mexican oregano, heaping
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⅛ tsp. ground cumin
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2 cloves garlic
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¼ medium white onion
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½ Tbsp. vegetable oil
5 Steps to complete
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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.
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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.
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3Pass blended sauce through a fine mesh strainer to remove pepper skins.
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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.
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5Refrigerate Red Enchilada Sauce until needed and enjoy!
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